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Crispy garlic and herb roast potatoes

Name: Crispy garlic and herb roast potatoes recipe
Prep time: 10 min
Cook time: 65 min
Total time: 75 min
Yield: 6
Ingredients: 1.5kg floury potatoes (such as sebago, coliban or King Edward), peeled, cut into large chunks; 80ml olive oil; 2 tsp dried oregano; 2 tsp finely chopped thyme leaves; 60g parmesan; 150g salted butter, melted; 40.00 ml finely chopped flat-leaf parsley; 2 garlic cloves, crushed

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10m

1h 05m

Crispy garlic bread roast potatoes — Brett Stevens

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by Lucy Nunes

Delicious Team

Jun 16, 2026

These crispy, fluffy, garlicky, buttery potatoes are what a carb-lover’s dreams are made of. Just the smell of these cooking will be enough to get you salivating in anticipation.

1.5kg floury potatoes (such as sebago, coliban or King Edward), peeled, cut into large chunks
1/3 cup (80ml) extra virgin olive oil
2 tsp dried oregano
2 tsp finely chopped thyme leaves
3/4 cup (60g) parmesan, finely grated
150g salted butter, melted
2 tbs finely chopped flat-leaf parsley
2 garlic cloves, crushed

Method

1.

Preheat oven to 220°C/200°C fan-forced
2.

Bring a large saucepan of salted water to the boil. Add potatoes and boil for 12 minutes, or until starting to soften on the outside but are still raw in the centre. Drain and return to pan. Cover with lid and shake pan a few times to rough up the sides (this will give you crispier roasted potatoes).
3.

Meanwhile, place a baking tray that has a lipped edge in the oven to preheat. Two minutes before adding the potatoes, add the oil to the tray and heat in the oven for 2 minutes.
4.

Carefully add potatoes to hot oil. Sprinkle with oregano and thyme and toss to coat. Roast for 45 minutes, or until golden and crisp on the outside and tender in the centre. Sprinkle with parmesan and roast for another 5 minutes, or until crisp.
5.

Just before serving, combine melted butter, parsley and garlic in a small bowl. Transfer potatoes to a serving dish and brush potatoes with butter mixture. Season with salt flakes and freshly ground black pepper and serve immediately.

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Recipe Notes

In the unlikely event that there are any leftovers, store them in an airtight container in the fridge for up to 3 days, and reheat in an air fryer to crisp up again.