Garlic and Herb Roast Potatoes

Garlic and Herb Roast Potatoes – crispy on the outside, fluffy on the inside with the delicious flavours of garlic and herbs make these the perfect side for a variety of main meals. 

Perfect Roast Potatoes

When looking for a recipe for the perfect roast potato, you will find so many different variations and methods.  But the key to a crispy roast potato is parboiling. It may be a step you just want to skip to save time, but trust me when I say you just won’t get that same extra crisp exterior on the outside if you do. 

What parboiling does is softens the potato just enough so that you can rough up the exterior in a sieve, this then enables the spray oil to really grip to the potato and make it get that lovely golden colour. Parboiling also creates a layer of starch on the exterior of the potato which again also helps to crisp up your potato.

It’s a method I never ever skip if I want a really crispy golden roast potato or chip etc.

The Best Potatoes for Roasting

Here in North America my favourite choice of potatoes are either Russets or Yukon Golds. The latter being my preferred choice because they have a lovely golden yellow colour to the flesh and an amazing buttery flavour. 

In the UK a similar variety to Yukon Gold’s would be Elfe Potatoes. Other great choices are Maris Piper or King Edwards. 

Can I cook these in an Air Fryer or Actifry?

Yes, they can, I still recommend following the parboiling stage, but you can then add them to your actifry or airfryer for the roasting part.

Actifry’s are great as it takes all the hard work out of having to rotate all the potatoes on the tray. However, I do prefer these done in the oven, as you really have to ensure you don’t over parboil for the actifry otherwise it crushes the potatoes as they cook. 

Parchment Paper for Roasting

You may be wondering why I use parchment paper. There are a few reasons I choose to use it, firstly when using cooking oil sprays they don’t tend to grease a tray as much as regular oil and so it prevents any food from sticking and makes it easier to rotate.

Secondly, it makes for much easier cleaning up afterwards and I hate having to scrub trays. I love cooking but would prefer the cleaning up afterwards to take as less time as possible. 

Best Cooking Oil Sprays

You may be wondering the best cooking oil spray to use. My favourite one is Chosen Foods Avocado Oil spray, it doesn’t contain any other ingredients or emulsifiers and most non-stick cookware advises against the use of cooking oil sprays with emulsfiers in the ingredients as it can ruining the coating and result in a sticky residue.

Be aware though that not all cooking oil sprays are equal, some do have a syn value. 

Generally, I stick to those made of olive, avocado or coconut oil, the latter of the three having a higher smoke point. 

Great Recipes to go with Garlic and Herb Roast Potatoes

Here are some of my favourite recipes to serve alongside these Garlic and Herb Roast Potatoes:

• CREAMY PORK CASSEROLE
• SMOKED PAPRIKA CHICKEN CASSEROLE (INSTANT POT, SLOW COOKER OR STOVE TOP)
• TUSCAN BEEF CASSEROLE (STOVE TOP OR INSTANT POT)
• SLOW COOKER CREAMY TOMATO AND TURKEY CASSEROLE
• PAPRIKA BEEF (SLOW COOKER AND INSTANT POT)
• INSTANT POT HONEY MUSTARD CHICKEN

or head on over to my Full Recipe Index with over 900 delicious Slimming World and Weight Watchers friendly recipes all fully searchable by meal type, ingredients, syn value and smart points etc

Originally created on 26th March 2013 and updated on 1st April 2020

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Garlic and Herb Roast Potatoes

Yield: SERVES 4

Garlic and Herb Roasted Potatoes - crispy on the outside, fluffy on the inside with the delicious flavours of garlic and herbs make these the perfect side for a variety of main meals. 

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Ingredients

• 800g (28oz) of Yukon gold potatoes (or similar variety), peeled and chopped (I like to do these as bite-size cubes)
• 3 cloves of garlic, crushed
• a handful of fresh Italian parsley, finely chopped
• sea salt
• cooking oil spray (I used Avocado)

Instructions

1. Preheat oven to 220c (fan 200c) or 425f (gas mark 7)
2. Place potatoes in a saucepan of water, bring to a boil and once water starts bubbling, turn off the heat and leave for 5 mins.
3. Drain water, add half the potatoes to a metal sieve and carefully shake, so it lightly roughs up the potatoes on the edges. Add to a large bowl and repeat with the other half.
4. Add the garlic and parsley and a pinch of sea salt to the potatoes with a couple of sprays of cooking oil spray and toss to coat evenly.
5. Line a large baking tray with some parchment paper and spread the potatoes out evenly. Spray again over the top with some cooking oil spray.
6. Place in the oven and roast until crisp and golden all over (approx 40 mins, turning over halfway and giving another spray of oil if needed.
7. Season as needed with sea salt.
8. If cooking these in an actifry or airfryer, I recommend omitting the parsley until the last few mins, as it can tend to burn in the actifry if cooked for too long.
9. Serve and enjoy!!

Notes

This recipe is gluten free, dairy free, vegan, Slimming World and Weight Watchers friendly

• Slimming World - syn free per serving
• Green WW Smart Points - 4 per serving
• Blue WW Smart Points - 4 per serving
• Purple WW Smart Points - 0 per serving

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Nutrition Information:

Yield: 4 Serving Size: 1 SERVING
Amount Per Serving: Calories: 145Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 293mgCarbohydrates: 37.5gFiber: 4.4gSugar: 4.3gProtein: 5.9g

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