The overanalyzer in me often hesitates to write about classic recipes like this.
Herb roasted potatoes are just so… simple. Almost absurdly so. That ever-nagging voice in my head inevitably chimes in.
Well, really good potatoes.
It’s long and drawn out, complete with an affected teenage impatience and heavy eye roll.
There aren’t any trendy ingredients in this short recipe. Not a drop of salted caramel or coconut oil or any ramen or kale (or is cauliflower the new kale?) to be found. Just some nubby new potatoes, roasted to perfection.
For every one novel/exciting/complicated/experimental/trendy recipe I cook, I probably have ten go-to, fool proof classics in my repertoire that I’ve whittled down to perfection. The simple, everyday recipes that I can make with my eyes closed, no measurements or written directions required. In fact, despite that nagging voice, those back pocket recipes tend to be my very favorite. I know they are spot on. This is one of those.
The new potatoes are tossed with good olive oil, fresh garlic, and a liberal amount of salt. High heat is key; A hot oven almost fries these babies – rendering the wrinkly potato outsides crispy and caramelized, while the insides stay nice and tender. As soon as the potatoes come out of the oven they are dusted with fresh herbs, and another sprinkling of flaky sea salt. The result is nothing short of transformative: Crispy, flavorful potato perfection.