Mediterranean Roasted Potatoes

Name: Mediterranean Roasted Potatoes
Total time: 1 h 25 min
Ingredients: 4 medium potatoes, scrubbed clean; 3 tablespoons extra virgin olive oil; 3 fresh rosemary sprigs; 4 fresh thyme sprigs; 3 garlic cloves, minced; 1 teaspoon sea salt; 1/2 teaspoon cracked black pepper; 1/4 teaspoon paprika

Golden, crispy-edged potatoes bursting with herbaceous Mediterranean flavor. The double-roast technique creates a delightful contrast between the caramelized exterior and fluffy interior.

1h 25m

Easy

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Story

This side dish brings out the best in simple potatoes through a clever two-stage cooking method. The initial high-heat blast sets the exterior, while the slower finish allows the insides to become perfectly tender.

Ingredients

medium potatoes, scrubbed clean 4

extra virgin olive oil 3 tablespoons

fresh rosemary sprigs 3

fresh thyme sprigs 4

garlic cloves, minced 3

sea salt 1 teaspoon

cracked black pepper 1/2 teaspoon

paprika 1/4 teaspoon

Instructions

Prepare the potatoes

Pat the scrubbed potatoes completely dry. Using a sharp paring knife, make several shallow cross-hatch marks across the top of each potato, about 1/4 inch deep. This allows flavors to penetrate and creates that signature crispy crust.

First roast: high heat

Preheat your oven to 400°F (200°C). Rub each potato generously with olive oil, then season with salt, pepper, and paprika. Wrap each potato individually in aluminum foil, sealing the edges loosely. Arrange on a baking sheet and roast for 30 minutes until the edges start to soften.

Open and score

Carefully remove the foil packets and open them up. The potatoes should feel slightly tender when squeezed. Using your knife, make deeper cuts into the scored tops, pressing the sides gently to open them slightly like books. Scatter minced garlic and tuck in the fresh herbs around the potatoes.

Second roast: low and slow

Return the potatoes to the oven, uncovered, at 325°F (150°C). Roast for another 35-40 minutes until the interiors are completely tender and the cut surfaces turn beautifully golden and crispy. The herbs will infuse the potatoes with their aromatic oils.

Serve and enjoy

Let the potatoes rest for 5 minutes before serving. The herb-crusted exterior should be crisp and flavorful, while the inside becomes irresistibly fluffy. Garnish with extra fresh thyme if desired.