If you are looking for the perfect side dish that combines a satisfying crunch with earthy aromatics, these Garlic Herb Roasted Potato Skins are the ultimate solution. This recipe transforms simple red potatoes into golden, flavorful bites that pair beautifully with almost any main course.
Table of Contents
Why You Will Love This Recipe
There is something universally comforting about a perfectly roasted potato. You will love this recipe because it prioritizes texture by keeping the skins on, which provides a rustic look and a significant nutritional boost. The combination of fresh rosemary, oregano, and six cloves of garlic creates a fragrant oil that infuses every bite. Whether you are preparing a quick weeknight dinner or a formal holiday spread, these potatoes are consistently a crowd-pleaser that requires minimal prep work.
Ingredients
- 2 lbs new red potatoes
- 6 fresh garlic cloves, minced or pressed
- 3 Tbsps chopped fresh oregano
- 3 Tbsps chopped fresh rosemary
- 2 Tbsps chopped fresh chives, to garnish
- 2 Tbsps chopped fresh parsley, to garnish
- 3 Tbsps olive oil or avocado oil
- 1/4 tsp pepper, or to taste
- 1/2 tsp sea salt, or to taste
- Sea salt flakes, to sprinkle before serving
Step-by-Step Instructions
- Preheat your oven to 400 degrees Fahrenheit and line a large baking tray with parchment paper to prevent sticking.
- Thoroughly wash and scrub the potatoes to remove any dirt, then pat them completely dry with paper towels or allow them to air dry.
- Using a very sharp knife, carefully chop the potatoes into bite-sized cubes, making sure to keep the skins on for maximum crunch.
- Transfer the potato cubes onto the prepared baking tray.
- In a small bowl, whisk together the minced garlic, chopped oregano, chopped rosemary, oil, sea salt, and pepper.
- Pour the herb mixture over the potatoes and toss until every piece is very evenly coated.
- Arrange the potatoes in a single layer on the sheet pan, ensuring they do not overlap so they can crisp up properly.
- Roast in the preheated oven for 35 to 45 minutes, flipping them halfway through the cooking time.
- Once they are golden brown and crispy to your liking, remove them from the oven.
- Garnish with fresh chopped parsley and chives, and sprinkle with additional sea salt flakes before serving warm.
Expert Tips / Pro Tips
To achieve the best results with your Garlic Herb Roasted Potato Skins, the most important step is ensuring the potatoes are bone-dry before you toss them in oil. Excess moisture will cause the potatoes to steam rather than roast, resulting in a soft texture instead of a crispy one. Additionally, do not crowd the pan. If the potatoes are too close together, the heat cannot circulate, which prevents the skins from reaching that desired golden-brown finish. If you have a large batch, it is better to use two separate baking sheets.
While new red potatoes are ideal for this recipe due to their thin skins and waxy texture, you can also use Yukon Gold potatoes for a creamier interior. If you want to add a salty kick, follow the suggestion in the base text and sprinkle the potatoes with freshly grated parmesan cheese immediately after taking them out of the oven. For a spicy version, add a half-teaspoon of red pepper flakes to the herb oil mixture. If fresh herbs are unavailable, you can use dried herbs, but remember to reduce the quantity to one tablespoon each, as dried herbs are more concentrated.
Serving Suggestions
These Garlic Herb Roasted Potato Skins are incredibly versatile. They serve as a fantastic companion to a grilled ribeye steak, roasted chicken, or pan-seared salmon. For a plant-based meal, serve them alongside a large kale salad or roasted Mediterranean vegetables. They also make a great appetizer when served with a side of garlic aioli or a cool Greek yogurt dip mixed with lemon and dill.
If you have leftovers, store them in an airtight container in the refrigerator for up to four days. While you can freeze roasted potatoes, the texture may change slightly upon thawing. To reheat and maintain the crispiness of the Garlic Herb Roasted Potato Skins, avoid the microwave. Instead, place them back on a baking sheet in a 400-degree oven for 10 to 15 minutes, or use an air fryer at 375 degrees for about 5 minutes until they are heated through and the skins are crunchy again.
Nutrition Information
| Nutrient | Amount Per Serving (Based on 6 Servings) |
|---|---|
| Calories | 185 kcal |
| Total Fat | 7g |
| Saturated Fat | 1g |
| Sodium | 220mg |
| Total Carbohydrates | 28g |
| Dietary Fiber | 4g |
| Sugars | 2g |
| Protein | 3g |
Garlic Herb Roasted Potato Skins
Ingredients
Method
- Preheat your oven to 400 degrees Fahrenheit and line a large baking tray with parchment paper to prevent sticking.
- Thoroughly wash and scrub the potatoes to remove any dirt, then pat them completely dry with paper towels or allow them to air dry.
- Using a very sharp knife, carefully chop the potatoes into bite-sized cubes, making sure to keep the skins on for maximum crunch.
- Transfer the potato cubes onto the prepared baking tray.
- In a small bowl, whisk together the minced garlic, chopped oregano, chopped rosemary, oil, sea salt, and pepper.6 cloves fresh garlic, 3 Tbsps fresh oregano, 3 Tbsps fresh rosemary, 3 Tbsps olive oil or avocado oil, 1/4 tsp pepper, 1/2 tsp sea salt
- Pour the herb mixture over the potatoes and toss until every piece is very evenly coated.
- Arrange the potatoes in a single layer on the sheet pan, ensuring they do not overlap so they can crisp up properly.
- Roast in the preheated oven for 35 to 45 minutes, flipping them halfway through the cooking time.
- Once they are golden brown and crispy to your liking, remove them from the oven.
- Garnish with fresh chopped parsley and chives, and sprinkle with additional sea salt flakes before serving warm.2 Tbsps fresh chives, 2 Tbsps fresh parsley, Sea salt flakes
Notes
FAQ
Should I peel the potatoes for this recipe?
No, it is highly recommended to leave the skins on. The skins provide the “crunch” factor and contain most of the potato’s fiber and nutrients. Just be sure to scrub them well during the washing process.
Can I use different types of oil?
Yes, while olive oil and avocado oil are recommended for their flavor and high smoke points, you can also use melted ghee or coconut oil for a slightly different flavor profile.
Why are my roasted potatoes not crispy?
This usually happens for two reasons: either the potatoes were still wet when they went into the oven, or the pan was overcrowded. Ensure the potatoes are dry and spread out in a single layer with space between the pieces.
Can I use dried herbs instead of fresh?
Yes, you can substitute fresh herbs with dried ones. Use 1 tablespoon of dried rosemary and 1 tablespoon of dried oregano in place of the 3 tablespoons of fresh herbs called for in the recipe.