Herbed Crispy Roast Potatoes

OVERVIEW

Are these herbed crispy roast potatoes or herbed crunchy roast potatoes? Great question. I struggled with that very question when writing this post. To be clear I didn’t struggle with the potato part; that one was obvious. I reflected on the words crispy and crunchy. Both are flawed in describing these herbed and roasted potatoes. Here is why. The precision of language matters, in geography, the animal kingdom, and most certainly in the kitchen, just ask a pescatarian.

Exploring Crispy versus Crunchy

Crispy is when you bite into something, usually thin, and when you do, it fractures. Think of a potato chip that breaks as you bite it. But, what about celery. A short web search will reveal recipes describing celery as crunchy or as crispy. Really?

Crunchy is like a raw carrot. When you bite through a carrot it doesn’t fracture the rest of the carrot. That is certainly different than crispy. But, if you fried that carrot you might end up with a crispy exterior. The interior could be a different story depending on variables such as how long did you fry the carrot and how thinly you cut the carrots.

Herbed Crispy Roast Potatoes are BOTH Crispy AND Crunchy

Back to our great potato question. Here is my thinking having made these potatoes several times. Most importantly, I remember what it is like to eat these delicious morsels even as I write this. I just salivated, seriously. These potatoes have a exterior crust that could be described as crispy. The baking soda trick (I’ll describe that later) combined with the rough treatment, choice of oil, and heat, all collude to ensure your potatoes will have a nice crispy exterior. But, what about the interior?

The crunchy part is a partial truth when it comes to these potatoes. The crunch goes part way through these potatoes after they are roasted. You control that somewhat by the size of your potato chunks, length of time you roast, and the temperature and heating method. But, here is the thing. The interior of these potatoes will still be softer, leaning toward the consistency of a baked potato, soft and creamy.

So, to sum up these Herbed Crispy Roast Potatoes have a soft interior, they are crispy on the outside, and they have a crunch that goes partially through the depth of the potato. All that adds up to deliciousness especially if you get the sauces right.

Saucing Up Herbed Crispy Roast Potatoes

Most importantly these Crispy Herbed Roasted Potatoes are stunningly delicious, especially when you dip them in Spicy Mayo, spicy yogurt, or straight up Original Dipping Sauce. Whichever way you go, you’ll not be disappointed. Also, make the sauce any heat level you want, mild, medium, or hot. Here is a post on how to make hot sauce mild.

Spanish Tapas – Patatas Bravas

If you’ve been to Spain or have enjoyed tapas somewhere, you no doubt have tried patatas bravas, also called papas brava or patatas a la brava. Those are usually chunked potatoes, deep fried, and then topped with a spicy tomato-based sauce. If you make tapas, or host a tapas party, these Herbed Crispy Roast Potatoes served with spicy mayo (think garlic aioli), spicy yogurt, or spicy sour cream, or Original Dipping Sauce – Medium or Hot, will rival any patatas bravas recipe you’ve made or eaten.

Believe me, you won’t miss the tomatoes or the time you took making your sauce. Have some Original Dipping Sauce – Hot or Medium on hand and make consistent delicious patatas bravas every time and on short notice. Our sauces are shelf stable. Have some in your pantry for that next gathering.

Preparation time: 1 hour (mostly oven time, so you can do other things)

Ingredients:

• 4 large potatoes or more if using smaller potatoes (We’ve used many different types of potatoes, Yukon Gold, White, Russet, etc.)
• 1/2 teaspoon kosher salt for the water and another 1/4 teaspoon or generous pinch to cover the potatoes
• 1/2 teaspoon baking soda
• 1/4 cup olive oil
• 4 sprigs fresh rosemary, finely chop the leaves, about 2 tablespoons
• 1/4 cup chopped parsley
• 2-3 cloves garlic, chopped finely
• ground black pepper to your preference (I sprinkle to cover the top)

How to Make Herbed Crispy Roast Potatoes Step-by-Step

1. 1. Bring water to a boil. Next add baking soda and salt. Then add chopped potatoes to the boiling water. You should have enough water to more than cover your potatoes. Potatoes are ready to be roasted when you can pierce them with a fork. More on the baking soda later.
      
   2. While the potatoes are boiling infuse your oil. First, heat a pan to medium high heat. Next, add your olive oil. Then add chopped fresh rosemary leaves and finely chopped garlic. After garlic begins to turn golden then add 1/2 half of your parsley. Do not overcook; you’re just getting these aromatics (herbs) infused into the oil. If you previously made herb pesto then use that. Preheat your oven to bake 450°F.
      
   3. Using a fine sieve drain the oil from the herb mixture into a mixing bowl large enough to hold your potatoes. Reserve these aromatics. You’ll add these later, after the roasting process. If you roast them, they will burn. So, we’ll use the flavored oil during the roasting process.
      
   4. When the potatoes can be pierced with a fork they are done. Next, drain them well. Let the steam evaporate before adding the drained potatoes to your large mixing bowl with the infused oil. Mix the potatoes into the oil. Don’t worry about breaking any of the potatoes. All sizes are welcome in this recipe. Sprinkle with kosher salt and ground black pepper.
      
   5. Next, place your roughened potatoes on a roasting dish in a single layer. We like to use a cast iron flat top griddle. The cast iron flat top griddle can be used in the oven or outdoors on your barbecue grill. Set aside the mixing bowl. You’ll need it later.
      
   6. See the mashed up edges on the potato surface? Adding baking soda to your water and your rough treatment in the bowl contributed to that. These micro-edges are going to turn into golden crispy deliciousness during the roasting process. Do you smell the herb infused oil? If not, you will soon. Place the roasting pan or griddle into the preheated oven. Set your timer for 20 minutes.
      
   7. After 20 minutes, check to see if the potatoes are your desired level of brownness on the bottom. If not, keep them in the oven, checking every 5 minutes until you’re happy with side one. Then, turn them over and continue to cook them another 20 minutes.
      
   8. Note, this will take less cooking time if you use a cast iron grill outside on your barbecue grill. When both sides are done the potatoes will have a crispy exterior and still be soft on the inside. After it cools a bit you’ll notice a crunch partially through as you bite into the potato. Now you can judge for yourself, are they crispy or are they crunchy?
      
   9. When the potatoes are done roasting to your likeness add them back to the bowl. Return the aromatics you previously set aside to the mixing bowl as well. Mix in well and top off with other 1/2 of your parsley and herb pesto if you have it. Learn about that in our newsletter. You are a subscriber, right?
      
   10. Now, it is time to make your sauces. We recommend a spicy mayo and spicy yogurt. Add each of these ingredients to it’s own small bowl or ramekin. We use plain Greek yogurt. You could also substitute sour cream if you wish.
       
   11. Next, add flavorful heat to your sour cream, plain Greek Yogurt, or mayo by adding Organic Original Dipping Sauce. We used the one-pepper medium version, you can use the two-pepper version if you like it hotter. Use less of the one-pepper version if you want to make it mild.
       

12. 12. Remove potatoes from mixing bowl and place Herbed Crispy Roast Potatoes in a serving bowl. You’ve tried one by now, haven’t you?
        

13. If you’re serving these as an appetizer or this is a tapa, patatas bravas, then serve ramekins with sauces next to individualized or small shared plates. Remember to accommodate the heat level preferences of your guests. Enjoy! This is a favorite at our house!