Description
Deliciously crispy roasted purple potatoes infused with garlic, paprika, and herbs, topped with fresh parsley and basil for a flavorful side dish perfect for any meal.
Ingredients
Scale
Potatoes and Seasonings
- 2 pounds purple potatoes (cut into 1-inch chunks)
- 4 garlic cloves (grated or minced)
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried oregano
Oils and Herbs
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh basil
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to ensure it reaches the perfect temperature for roasting the potatoes evenly.
- Prepare Potato Mixture: In a large bowl, toss together the chopped purple potatoes, grated garlic, olive oil, kosher salt, black pepper, paprika, dried thyme, and dried oregano until all pieces are well coated with the seasonings.
- Arrange Potatoes: Spread the potatoes skin side up in a single layer on a parchment-lined baking sheet or a large cast-iron skillet, making sure none of the pieces overlap to promote even roasting.
- Roast Potatoes: Place the prepared baking sheet or skillet in the oven and roast the potatoes for 20 to 25 minutes, or until they become tender when pierced with a fork.
- Broil for Crispiness: Turn on the broiler and broil the potatoes for an additional 3 minutes, carefully watching to prevent burning, to develop a crispy outer layer.
- Add Fresh Herbs and Serve: Remove the potatoes from the oven and immediately sprinkle with fresh chopped parsley and basil. Serve hot for the best flavor and texture.
Notes
- Use parchment paper or a well-seasoned cast-iron skillet to prevent sticking.
- Adjust herbs and spices to your preference, you can add rosemary or cumin for a different flavor profile.
- For extra crispiness, let the potatoes sit uncovered for a few minutes after roasting before adding fresh herbs.
- These potatoes pair well with grilled meats, roasted chicken, or a fresh salad.
