Roasted Garlic Herb Potatoes
These Roasted Garlic Herb Potatoes pair tangy garlic with a smattering of dried herbs, like basil, parsley, thyme, and fennel, to create perfectly seasoned, crispy, golden-brown potatoes.
Servings: 6
Ingredients
Roasted Garlic Herb Potatoes
- 2 lb russet potatoes, skin on, cubed
- 1 Tbsp extra virgin olive oil
- 3 garlic cloves, minced
- 1 tsp dried basil
- 1 tsp dried parsley
- ¼ tsp dried thyme
- ¼ tsp caraway or fennel seeds
- ¼ tsp sea salt
- ¼ tsp cracked black pepper
Maple Mustard Dipping Sauce
- 2 Tbsp Dijon mustard
- 1 Tbsp maple syrup
- salt and pepper, to taste
Instructions
- Preheat the oven to 425°F.
- Mix together Dijon mustard, maple syrup, and salt and pepper in a small bowl. Cover and refrigerated until the potatoes are ready.
- Thoroughly wash the potatoes and pat dry. Cut the potatoes into equally sized cubes and transfer to a medium mixing bowl.
- Toss the potatoes with the olive oil. Season with garlic, basil, parsley, thyme, caraway seeds, salt and pepper. Toss well to fully coat.
- Spread the potatoes out on a cooking sheet, making sure not to overcrowd the pan. Cook for 25 to 30 minutes, or until crispy and lightly browned on all sides. Be sure to turn the potatoes every 10 minutes to ensure even browning. Remove from heat and serve with maple mustard or your favorite dipping sauce (we highly recommend checking out our horseradish mayo dipping sauce).
Notes
Pro Tip: to make these potatoes even crispier, line the baking sheet with a baking rack. Spread the potatoes out on top of the baking sheet. This will allow even more hot air to circulate under the potatoes, resulting in extra crispy potatoes.