Best 4 Chef John Folses Herb Roasted Potatoes Recipes

**Crispy Herb Roasted Potatoes: A Medley of Culinary Delights**

Indulge in a symphony of flavors with our curated collection of herb roasted potato recipes. Discover a world of culinary artistry as we present tantalizing variations that cater to every palate. From classic rosemary and garlic to exotic paprika and cumin, our recipes promise an explosion of taste in every bite. Elevate your meals with perfectly roasted potatoes, crispy on the outside and fluffy on the inside, infused with the aromatic embrace of fresh herbs. Whether you prefer a simple yet elegant side dish or a hearty main course, our herb roasted potato recipes will leave you craving more. Embark on a culinary journey and transform ordinary potatoes into extraordinary delights.

Here are our top 4 tried and tested recipes!

"SPECIAL" ROASTED POTATOES

The secret to these deliciously crusty potatoes is the pre-oven boiling in a salted and seasoned liquid. The potatoes not only absorb flavor and salt, but more importantly the surface of the potato cooks, which is what forms the great crunchy texture in the oven.

Provided by Chef John

Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes

Yield 6

Number Of Ingredients 8

Ingredients

2 pounds new yellow potatoes, halved
3 sprigs fresh rosemary
3 cloves garlic, whole, peeled, bruised
2 bay leaves
2 tablespoons salt
2 tablespoons olive oil
1 pinch cayenne pepper
1 pinch kosher salt

Steps:

Place potatoes in a large pot with water. Bruise the rosemary with the dull side of a knife blade and place in the pot. Add garlic, bay leaves, and salt. Bring to a boil; simmer for 5 minutes. Drain; let potatoes air dry.
Preheat oven to 375 degrees F (190 degrees C).
When potatoes are thoroughly dry, transfer them back to the pot. Drizzle with olive oil, cayenne pepper, and a pinch of salt. Stir to coat. Transfer potatoes to a rimmed sheet pan. Bake until potatoes are golden brown and crusty, and the flesh is creamy and soft, about 35 to 45 minutes, depending on the size of the potatoes.

Nutrition Facts : Calories 162.3 calories, Carbohydrate 27.8 g, Fat 4.7 g, Fiber 2.5 g, Protein 3.2 g, SaturatedFat 0.7 g, Sodium 2401.7 mg

HERB-ROASTED POTATOES

Herb-Roasted Potatoes image

Provided by Tyler Florence

Categories side-dish

Time 48m

Yield 4 servings

Number Of Ingredients 4

Ingredients

2 pounds red new potatoes, quartered
1/4 cup extra-virgin olive oil
Leaves from 1/4 bunch fresh thyme
Salt

Steps:

Preheat the oven to 375 degrees F. Toss together the potatoes, oil, and thyme, and sprinkle with salt. Dump the potatoes out on a baking sheet and roast until tender and crisp on the edges, 30 to 40 minutes.

CHEF JOHN FOLSE'S HERB ROASTED POTATOES

Chef John Folse's Herb Roasted Potatoes image

I bought a new Lodge cast iron pizza pan and this recipe and several others were included in the packaging. These potatoes are flavorful and delicious hot or cold. Great as a side with grilled meats.

Provided by PsychRN

Categories Low Protein

Time 57m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

2 lbs new potatoes, quartered
1/2 cup red bell pepper, sliced
1/2 cup yellow bell pepper, sliced
2 tablespoons fresh thyme, chopped
1/2 cup onion, sliced
2 tablespoons fresh rosemary, chopped
2 tablespoons garlic, minced
2 teaspoons creole seasoning
1 teaspoon salt
1 teaspoon black pepper
1/4 cup olive oil
1/4 cup butter, melted
2 tablespoons red wine vinegar

Steps:

Place quartered potatoes in a large zip lock bag.
Add onions, peppers, garlic and herbs.
Pour in oil, butter and vinegar.
Season with the salt, black pepper and Creole seasoning.
Seal the bag and shake vigorously to coat the potatoes.
Place the contents of the bag onto a large pan, preferably cast iron.
Roast in a 400 degree oven approximately 45 minutes to 1 hour, until potatoes are tender and golden brown.
Stir occasionally during the cooking process.

Nutrition Facts : Calories 284.1, Fat 17, SaturatedFat 6.2, Cholesterol 20.3, Sodium 466.8, Carbohydrate 30.7, Fiber 4.3, Sugar 2.3, Protein 3.8

FONDANT POTATOES

Fondant Potatoes image

The texture this old-school method provides for russet potatoes is unlike anything you get by just roasting: so dense, moist, and rich. The way the crusty, crunchy edges outside contrast with the uniquely rich and creamy inside is truly a magical thing.

Provided by Chef John

Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes

Time 1h

Yield 6

Number Of Ingredients 6

Ingredients

3 large whole russet potatoes
2 tablespoons high-heat-resistant vegetable oil, such as grapeseed oil
salt and ground black pepper to taste
3 tablespoons butter
4 sprigs thyme, plus more for garnish
½ cup chicken broth, or more as needed

Steps:

Preheat oven to 425 degrees F (220 degrees C).
Cut off ends of russet potatoes, stand potatoes on end, and peel potatoes from top to bottom with a sharp knife to make each potato into a uniform cylinder. Cut each cylinder in half crosswise to make 6 potato cylinders about 2 inches long.
Place potatoes into a bowl of cold water for about 5 minutes to remove starch from outsides; pat dry with paper towels.
Place a heavy oven-proof skillet (such as a cast iron skillet) over high heat. Pour in vegetable oil; heat oil until it shimmers slightly.
Place potato cylinders with best-looking ends into the hot oil, lower heat to medium-high, and pan-fry potatoes until well-browned, 5 to 6 minutes. Season with salt and black pepper.
Flip the potatoes onto the opposite ends. As they cook, use a paper towel held with tongs to carefully blot out the oil from the skillet. Add butter and thyme sprigs to skillet.
Pick up a thyme sprig with tongs and use it to paint butter over the top of the potatoes. Cook until butter foams and foam turns from white to a pale tan color. Season with more salt and pepper. Pour chicken stock into skillet.
Transfer skillet to preheated oven and cook until potatoes are tender and creamy inside, about 30 minutes. If potatoes aren't tender, add 1/4 cup more stock and let cook 10 more minutes.
Place potatoes on a serving platter and spoon thyme-scented butter remaining in skillet over potatoes. Garnish with thyme sprigs. Let cool about 5 minutes before serving.

Nutrition Facts : Calories 238.5 calories, Carbohydrate 33.5 g, Cholesterol 15.8 mg, Fat 10.5 g, Fiber 2.4 g, Protein 4.1 g, SaturatedFat 4.1 g, Sodium 173 mg, Sugar 1.2 g

Tips:

Choose the right potatoes: Look for firm and smooth potatoes that are free of blemishes. Yukon Gold and red potatoes are good choices for roasting.
Cut the potatoes into uniform pieces: This will help them cook evenly. Aim for 1-inch cubes or wedges.
Toss the potatoes with oil and herbs: This will help them get crispy and flavorful. Use a good quality olive oil and a variety of herbs, such as rosemary, thyme, and sage.
Roast the potatoes at a high temperature: This will help them get crispy on the outside and tender on the inside. Aim for a temperature of 425 degrees Fahrenheit.
Give the potatoes a shake during roasting: This will help them cook evenly and prevent them from sticking to the pan.
Cook the potatoes until they are tender and slightly browned: This will usually take about 30 minutes, but it may vary depending on the size of the potatoes and how hot your oven is.
Serve the potatoes immediately: They are best when eaten fresh out of the oven.

Conclusion:

Chef John Folse's Herb Roasted Potatoes are a delicious and easy side dish that can be enjoyed with a variety of meals. They are crispy on the outside, tender on the inside, and full of flavor. With just a few simple ingredients and a little bit of time, you can make this delicious dish at home. So next time you are looking for a tasty and easy side dish, give Chef John Folse's Herb Roasted Potatoes a try. You won't be disappointed!