Crispy Herbed Olive Oil Potatoes Recipe
Perfectly golden potatoes with crispy, caramelised exteriors and pillowy soft centres, infused with aromatic garlic and fresh herbs. The generous coating of olive oil creates an absolutely delicious, satisfying crunch that makes this quick and easy recipe irresistible. Learn how to make restaurant-quality roasted potatoes right on your hob!
Ingredients
- For the potatoes:
- 800g Maris Piper potatoes, scrubbed clean and cut into 2.5cm chunks (Yukon Gold or other floury potatoes work brilliantly too)
- 5 tablespoons extra virgin olive oil, divided
- 1 teaspoon sea salt flakes
- ½ teaspoon freshly ground black pepper
- 4 large cloves garlic, thinly sliced
- 2 teaspoons fresh rosemary leaves, roughly chopped (or 1 teaspoon dried)
- 2 tablespoons fresh flat-leaf parsley, roughly chopped
- ½ teaspoon smoked paprika (optional, for extra colour and depth)
- Kitchen equipment:
- Large heavy-bottomed frying pan or cast iron skillet (28-30cm diameter)
- Clean tea towel or kitchen paper
- Wooden spoon or spatula
Directions
Step 1
Start by preparing your potatoes properly, as this is crucial for achieving that perfect crispy exterior. Cut your scrubbed potatoes into even 2.5cm chunks so they cook uniformly, then place them in a large bowl and cover with cold water. Give them a good swish around to release excess starch, which can prevent crisping, then drain thoroughly and pat completely dry with a clean tea towel or kitchen paper. The drier your potatoes, the crispier they'll become, so don't skip this step.
Step 2
Heat 3 tablespoons of the olive oil in your largest heavy-bottomed frying pan over medium-high heat for about 2 minutes until it's shimmering but not smoking. Carefully add the dried potato chunks in a single layer, working in batches if necessary to avoid overcrowding, which would cause them to steam rather than crisp. You should hear an immediate satisfying sizzle when the potatoes hit the pan. Season generously with the salt and pepper, then resist the urge to move them for 5-6 minutes to allow a proper golden crust to form on the bottom.
Step 3
Once the first side is deeply golden and crispy, use a fish slice or wooden spoon to turn the potatoes, working gently to preserve those beautiful caramelised surfaces you've created. Continue cooking for another 5-6 minutes on the second side, then turn again, ensuring all sides get their moment against the hot pan. This is where the magic happens, as the potatoes develop those irresistible crispy edges and corners that make this dish so addictive. The total cooking time should be about 20-22 minutes, and the potatoes should be tender when pierced with a knife.
Step 4
When your potatoes are almost completely golden and crispy all over, reduce the heat to medium-low and add the remaining 2 tablespoons of olive oil along with the sliced garlic and chopped rosemary. Toss everything together gently but thoroughly, ensuring the garlic and herbs coat all the potatoes evenly. Cook for another 2-3 minutes, stirring frequently, until the garlic becomes fragrant and just golden at the edges but not burnt, as burnt garlic turns bitter. If you're using the smoked paprika, sprinkle it in now and give everything a final toss.
Step 5
Remove the pan from the heat and scatter over the fresh parsley, giving everything one last gentle toss so the herbs stick to the glistening, oil-coated potatoes. Taste a small piece and adjust the seasoning if needed with a bit more sea salt. Transfer to a warm serving dish immediately whilst they're at their absolute crispiest, and don't be shy about drizzling over any flavourful olive oil left in the pan. These beauties are best enjoyed straight away whilst the exteriors are still crackling crispy and the insides are steaming hot and fluffy.
Nutrition per serving
Sunnah
Learn simple practices and etiquettes found in the tradition that transform every meal into an act of worship, increase you in beneficial knowledge and add barakah into every bite.
Sacred Guidance
Garlic
The Messenger of Allah ﷺ was staying with Abu Ayyub. When he ate some food, he would send what was left to him. So one day he sent him some food but the Prophet ﷺ did not eat from it. So Abu Ayyub went to the Prophet ﷺ and mentioned that to him. The Prophet ﷺ said: 'It contained garlic.' So he said: 'O Messenger of Allah! Is it unlawful?' He said: 'No, I dislike it because of its odour.'
Olives
As well as olive trees which grow at Mount Sinai, providing oil and a condiment to eat.
Olive Oil
Eat olive oil and use it on your hair and skin, for it comes from a blessed tree.
Black Seeds
In black seed there is healing for every disease, except death.
Prophetic Etiquette
Sit down to eat, rather than eating while standing or walking.
Eat from what is nearest to you on the plate, and do not reach across for food that is distant.
Take small morsels of food, and chew your food well.
Do not blow on hot food or drinks; allow them to cool naturally.
Do not eat or drink from gold or silver utensils.
Lick your fingers clean before wiping them, as there may be barakah in what remains on them. Then wash your hands.
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