Crispy Garlic Herb Baby Potatoes
If you know me, you know I LOVE a good crispy potato- who doesn’t, really. These baby potatoes are crispy-crunchy on the outside and so soft they’re almost custardy on the inside. I cannot possibly recommend them more and I might not ever make potatoes any other way again. They require a liiiittle bit more legwork than a classic roast potato but it is 100% worth it. This recipe takes a little over an hour and makes servings for 2-3 people but you can easily double and triple it if necessary.
Ingredients
1 lb. baby gold potatoes
1 quart chicken or vegetable stock
About 1/2 cup olive oil
3 tablespoons unsalted butter, melted
1/2 teaspoon finely chopped fresh rosemary
1/2 teaspoon fresh thyme
1-2 cloves minced garlic
Salt and black pepper to taste
1/4 cup grated parmigiano reggiano
Directions
Wash and peel your baby potatoes and set them aside.
In a large saucepan, heat your chicken stock until boiling, then add in your peeled potatoes and let them cook over medium-high heat until just barely fork-tender (you should be able to sink a fork into it without too much effort but it should NOT fall apart on contact).
Drain your potatoes and set them aside in a medium bowl.
Preheat your oven to 400F.
Fill an 8x8” baking dish with the olive oil (use enough to cover the entire bottom with about 1/4” of olive oil).
Shake your drained potatoes around in their bowl for 30-60 seconds until the outsides have softened. This will help achieve the crunchy exterior.
Place the drained potatoes into the baking dish, they can be close but not touching. Season liberally with salt and pepper, then toss them gently in the olive oil.
Place the baking dish on the middle rack in the oven and bake for 20-30 minutes, until the bottoms of the potatoes have gone golden-brown. Don’t move the potatoes around while they bake, that can prevent them from getting a nice gold crust, but you can check the bottoms by lifting one up with a fork.
When the bottoms are done, flip each potato carefully and return to the oven for another 10-15 minutes, until the other side is cooked as well.
Immediately remove the potatoes from the oil and drain them on a paper towel while you make the garlic herb butter.
In a small bowl, combine the melted butter, garlic, and herbs, and mix well. Season to taste with salt.
Pour your potatoes into a medium bowl and pour the garlic butter on top. Gently toss. Sprinkle liberally with the parmigiano and serve immediately. Enjoy!