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Herb-Infused Crispy Roasted Potatoes Recipe

Name: Herb-Infused Crispy Roasted Potatoes
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4
Ingredients: 1.5 kg Yukon Gold potatoes; 80 g unsalted butter; 5 garlic cloves, minced; 1 bunch of thyme; 150 g aged cheddar cheese, grated; 2 tablespoons extra virgin olive oil; 1 teaspoon sea salt; 1/2 teaspoon black pepper; 1/4 teaspoon paprika

Stashcook

This is a yummy dish of potatoes with a golden crust. They are cooked in the oven until they are very crispy. We use special cheese and herbs to make them taste very good.

Ingredients

1.5 kg Yukon Gold potatoes

80 g unsalted butter

5 garlic cloves, minced

1 bunch of thyme

150 g aged cheddar cheese, grated

2 tablespoons extra virgin olive oil

1 teaspoon sea salt

1/2 teaspoon black pepper

1/4 teaspoon paprika

Method

Preheat your oven to 200°C (400°F). Place a baking tray in the oven to heat up.

Peel the potatoes and cut them into even chunks. Place them in a large pot, cover with cold water, and season with 1/2 teaspoon of salt. Bring to a boil.

Once boiling, reduce heat and simmer for 10 minutes to parboil the potatoes. Drain and shake the pot to roughen the edges of the potatoes. Let them steam dry for 5 minutes.

In a small saucepan, melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant.

Remove the hot baking tray from the oven. Carefully add the parboiled potatoes to the tray. Drizzle with the melted garlic butter and olive oil, then season with the remaining salt, black pepper, and paprika.

Roast the potatoes in the oven for 30 minutes. Take them out and flip them over to ensure even browning.

Sprinkle the thyme leaves over the potatoes and return to the oven for another 15-20 minutes, or until they are golden and crispy.

Take the tray out of the oven and sprinkle the grated cheddar cheese over the hot potatoes. The residual heat will melt the cheese.

Serve the roasted potatoes hot, garnished with additional thyme if desired.

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