Ingredients You’ll Need (And Why)
- 4 medium Russet potatoes – Their starchy texture ensures a fluffy interior and a beautifully crisped outer layer when roasted.
- 2 tablespoons olive oil – Helps achieve that golden-brown finish while locking in flavor and moisture.
- 2 cloves garlic, minced – Adds bold, aromatic depth that perfectly complements the herbs.
- ½ teaspoon dried rosemary – Lends earthy, piney notes that elevate the potato’s natural flavor.
- 1 teaspoon dried thyme – Provides a subtle floral aroma and savory balance.
- Salt, to taste – Enhances all the flavors and brings harmony to the seasoning blend.
- Black pepper, to taste – Adds gentle heat and complexity.
- Fresh parsley (optional) – A vibrant finishing touch for freshness and color contrast.
Step-by-Step Instructions
- Preheat your oven to 400°F (200°C). Line a sheet pan with parchment paper or lightly grease it with oil to prevent sticking.
- Wash and dry the potatoes thoroughly. Use a scrub brush to remove any dirt, then pat them completely dry with a towel.
- Score the potatoes: Place each potato on a cutting board. Using a sharp knife, make thin, even slices about ⅛ inch apart across the top of the potato. Do not cut all the way through—leave about ¼ inch intact at the bottom.
Pro tip: Place chopsticks or wooden spoons on either side of the potato to prevent the knife from slicing too deep. - Mix the seasoning: In a small bowl, combine olive oil, minced garlic, rosemary, thyme, salt, and pepper. Stir well to blend all the flavors.
- Brush the mixture generously over each potato, making sure to get into the scored crevices for maximum flavor infusion.
- Roast in the oven for 45–55 minutes, or until the potatoes are crispy and golden on the outside and fork-tender on the inside.
- Garnish (optional): Sprinkle with freshly chopped parsley for a burst of color and freshness before serving.
Why Everyone Loves This Recipe
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