Potato Recipe: Easy Herb Roasted Red Potatoes

This is my "go to" potato recipe when cooking at home. Once you learn how to cook potatoes using this technique, you'll have an easy potato side dish that you can knock out of the park whenever needed. Although in this video we're cooking roasted red potatoes, any smallish potato will work, including fingerlings, new potatoes, or small marble potatoes.

Here's the quick play by play:

The red potatoes are cut in half lengthwise, placed in a pot, covered with cold water, and then brought to a boil over high heat. Once the water boils, the heat is reduced to a gentle simmer, and the potatoes are cooked until fork tender (once the water boils, the potatoes are usually done, but sometimes they'll need a couple extra minutes of simmering depending on size and shape). And this, my friends, is the "secret" step in making great, oven roasted potatoes. The blanching ensures that the potatoes are evenly cooked all the way through before roasting. This way, when it comes time to roast the potatoes in the oven, all you have to worry about is generating a beautiful, golden brown crust.

After the potatoes are fork tender, drain the boiling water from the potatoes (keeping the potatoes in the pot), and then simply run cold tap water over the potatoes until they cool down to room temperature.

Once the potatoes are cool, place them in a mixing bowl, toss with kosher salt, black pepper, and your favorite cooking oil. Lay the potatoes cut side down on a sheet tray and roast in a 375F-400F oven for 45-60 minutes, or until they are a dark, golden brown. Remember, the potatoes are already cooked through since we've already blanched them, so don't focus so much on the time or temperature of your oven, but more on the coloring of the potatoes. When the potatoes are a dark golden brown, they're done roasting; simple as that.

Remove roasted potatoes from the oven and transfer immediately into a large mixing bowl and toss with finely chopped fresh herbs and a couple pats of butter. The heat from the potatoes will gently melt the butter, giving your potatoes an awesome, herb butter glaze. During this tossing phase, feel free to add any other flavorings that you like including pesto sauce, minced garlic, Parmesan cheese, mustard or spices.

--Further Information--

[morgancarter]

I had to slow this video down. Im really high so i needed the same vibe

[Charismafire]

The 9 people who disliked this video are trolling internet A-Holes who can't appreciate quality instructional cooking videos made with thoughtful class. I usually take the high road on this, but seriously a life. Thx Mr. Burton, YOU Sir are a game changer for amateur foodies like myself, as well as the entire food service industry. Peace.

[JacobBurton]

I will keep 'em coming. Glad you enjoyed the brining video series. Isn't it amazing how a simple technique like soaking meat in a salt water solution can really elevate what you make? But then when you actually understand the underlying science of why the technique works, you can confidently make that technique your own. That's in essence, the driving force behind the videos I create, to not only teach you how, but why.

Thanks again for the nice comment.

[passionforguns]

Best cooking instruction on You Tube. Not just recipes, he always shows every step and technique.

[AICovers_._]

…my search is over! making now- epically explained- thank you ❤

[JacobBurton]

Thanks for the nice comment Bob, glad you're enjoying the videos.

[iclaura]

This is an amazing recipe. I have been getting bored of the same way I have been cooking and I don't always have anyone to cook for but myself so I don't always take the time to try something new. I was visiting my sister over the holidays and tried this on red potatoes and yummy yummy they were a big hit. Thank you... very tasty.

[YasDionne]

My family loved these and requested them again

[JacobBurton]

Thanks for your nice comment. Glad you're enjoying the channel!

[sarahgwyn]

This is my go to potato recipe.  We LOVE these potatoes with Rosemary.  I watch this video every time I make them.  Thanks!

[JacobBurton]

Thanks. Glad you're enjoying the Stella Culinary channel.

[cantyouhearmeknocking]

Hey, thanks for the great tip! This makes roasted potatoes cook much more evenly. My grandma showed me this tip years ago. I wish more people knew about it, because I have had some terrible roasted reds before. Undercooked on one end, and hard as a rock on the other end. I like the video because it was quick and to the point. Great job! Subscribed.

[JacobBurton]

Thanks so much. Glad you're enjoying the videos.

[emperorspock]

I've tried it, and this is great, and dead simple! For herbs I've used what I had in the fridge — celery leaves, and they fit very well.

Also, I am happy to subscribe to your channel here. I was your fan in the Freeculinaryschool times, so it's great to come back!

[rb]

Wow - I know you posted this quite awhile ago - but I just made some red potatoes following (mostly - didn't have herbs) these directions and holy crap! They were frickin' delicious. Definitely going in the memory bank for any future roasted potatoes!!! Thanks!

[rmgomez]

Please keep the vids coming. You made me a household chef without the training. Thanks for the brining vid

[lolo]

You are awesome explanation for the recipe I don’t have words to explain everything was beautiful awesome thank you so much!!❤️❤️❤️❤️❤️

[SweepDailyWin]

Hi Jacob. I'm hosting passover Seder tonight and staring at a bag of red bliss potatoes.
Your recipe is simple and gorgeous and I'm just about to pop the potatoes in the oven.
Thank you for making my holiday special! R~🔯

[gangsterper]

You have got yourself another follower Jacob! I love how you are "straight to the point" - very efficient and informative. You are definitely "up there", along with great youtube chefs like Chef John! I loved your sourdough vids also! Very inspirational!! =D

[RheannaKennedy]

Thank you! Following and watching from Virginia.