Crispy Garlic Potatoes with Herbs

Name: Crispy Garlic Potatoes with Herbs
Cook time: 35 min
Yield: 4 servings
Ingredients: 2000 ml water for boiling the potatoes; 10 g fine salt divided; 900 g Yukon Gold potatoes scrubbed and cut into 3 cm wedges; 20 ml olive oil divided; 4 g fine salt divided; 2 g black pepper freshly ground; 2 g fresh rosemary finely chopped; 2 g fresh thyme leaves picked from stems; 10 ml olive oil divided; 4 clove garlic cloves thinly sliced; 8 g flat-leaf parsley chopped

Potato wedges are parboiled, drained well, then roasted on a hot sheet pan with olive oil, rosemary, thyme, and pepper until browned and crisp at the edges. Garlic is added near the end so it perfumes the potatoes without burning. The finished potatoes are tossed with parsley and served immediately.

By Julienne

Cook time: 35 minutes

Servings: 4

Ingredients

2000 ml water for boiling the potatoes
10 g fine salt divided
900 g Yukon Gold potatoes scrubbed and cut into 3 cm wedges
20 ml olive oil divided
4 g fine salt divided
2 g black pepper freshly ground
2 g fresh rosemary finely chopped
2 g fresh thyme leaves picked from stems
10 ml olive oil divided
4 clove garlic cloves thinly sliced
8 g flat-leaf parsley chopped

Instructions

Set the oven to 220°C. Put a large rimmed baking sheet in the oven to heat if you want extra crisping. Bring 2000 ml water and 10 g salt to a boil in a large pot. Add the potatoes and simmer until the edges are just starting to soften, 7 to 9 minutes. The potato wedges can be pierced with a knife tip but are still intact.
Drain the potatoes well, then let them steam-dry in the colander for 2 minutes. Shake them gently to roughen the edges. The surfaces look dry and slightly fuzzy rather than wet.
Transfer the potatoes to a large bowl. Add 20 ml olive oil, the remaining 4 g salt, black pepper, rosemary, and thyme. Toss until evenly coated. The potatoes are coated lightly and the herbs cling to the cut surfaces.
Spread the potatoes on the hot baking sheet in a single layer, cut-side down where possible. Roast for 20 to 25 minutes, turning once halfway through. Add the garlic and the remaining 10 ml olive oil during the last 5 to 10 minutes of roasting so the garlic turns golden without burning. The potatoes are browned at the edges and crisp when pressed with a spatula, and the garlic is pale golden.
Transfer to a serving bowl and toss with the parsley. Serve immediately. The potatoes smell fragrant and stay crisp at the edges after tossing.