If you’ve been to our house for dinner, there’s a very good chance I’ve served you Truffle Roasted Potatoes. They’re a favorite around here and, judging by how quickly they disappear, our guests agree.

While Ed and I still give the truffle version top billing, these Lemon, Garlic and Herb Roasted Potatoes are a worthy variation—bright, savory and particularly good when you have fresh herbs on hand.

The secret to reliably crispy roasted potatoes is to boil them first. Cook them just until a fork slips easily into the potatoes, then drain them well. This gives you potatoes that are creamy on the inside and crispy on the outside and eliminates the roasted-potato gamble where some pieces are perfectly cooked and others aren’t quite there yet.

Another trick is to preheat the baking sheet in the oven, then add olive oil and return it to the oven briefly. Adding the potatoes to a hot, oiled pan gives them a head start on crisping and makes them easy to coat.

For this version, I started with red-skinned potatoes from our Bryn Clovis Farm CSA in Malvern, Pennsylvania, and herbs from my garden. Fresh parsley and rosemary are tossed with lemon zest and finely minced garlic, then added to the potatoes as soon as they emerge from the oven. The residual heat mellows the raw garlic while the lemon zest adds plenty of citrus flavor without sacrificing those crispy edges.

Pecorino Romano is my cheese of choice here. Its salty, sharp flavor stands up beautifully to the garlic and rosemary while complementing the brightness of the lemon. Parmigiano-Reggiano is a great alternative if you prefer something a bit nuttier and milder.

I layer the finished potatoes on a platter with freshly grated Pecorino, a drizzle of good olive oil and flaky Maldon salt. Layering ensures everyone gets plenty of the good stuff.

We served these alongside filet mignons cooked sous vide and finished on the grill. Leftovers are excellent with eggs the next morning—although, much like the truffle version, leftovers are far from guaranteed.

Lemon, Garlic and Herb Roasted Potatoes

 

Lemon, Garlic and Herb Roasted Potatoes

Crispy potatoes, bright flavors
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Course Side
Servings 4

Ingredients
  

  • 2 pounds potatoes such as baby red or baby gold skins on
  • 2 to 3 tablespoons good quality extra virgin olive oil divided
  • 2 medium garlic cloves finely grated or minced
  • Zest of 1 medium lemon ~ 2 teaspoons
  • 2 tablespoons finely chopped fresh parsley
  • 2 teaspoons finely chopped fresh rosemary
  • 1 ounce Pecorino Romano cheese grated or other Italian grating cheese
  • Kosher salt
  • Freshly ground black pepper
  • Flaky sea salt such as Maldon for finishing

Instructions
 

  • Cut the potatoes into uniform cubes (do not peel them). Place in a large pot (4 to 5 quarts) and cover with cold water. Cover and bring to a boil over high heat (about 10 minutes). Partially remove the lid and turn down to medium heat, and cook until potatoes are cooked through and just barely break apart when ‘cut’ with a fork—about 10 to 15 additional minutes. Drain the potatoes in a colander and let sit for 10 minutes so they cool and lose their excess moisture.
  • While the potatoes are drying, preheat the oven to 425°F.
  • Add about 2 tablespoons of olive oil to your baking pan (one large or two smaller ones) and preheat in a warm oven for a few minutes. (This makes it easier to coat the potatoes.) Remove the pan from the oven, toss potatoes with olive oil, Kosher salt and freshly ground black pepper. Roast potatoes, turning and shaking the pan every 15 minutes for a total of about 45 minutes. Start checking them at the 30 minute mark to ensure you don’t burn any. They should be cooked through and crispy.
  • Place roasted potatoes in a bowl immediately from the oven. Toss with garlic, lemon zest, parsley and rosemary.
  • Transfer half of the mixture to a platter. Drizzle with olive oil and flaky sea salt. Grate cheese on top of potatoes. Spread the second half of the potatoes on top of the first and repeat. (Think layering like nachos.)
  • Serve immediately.

Notes

  • Need to share your oven? You can cook these at 350°F for about 75 to 90 minutes.
  • Not quite ready to serve the potatoes? Lightly cover with aluminum foil after you’ve dressed them to keep them warm.
Lemon, Garlic and Herb Roasted Potatoes