Garlic Herb Roasted Potatoes And Carrots

After many attempts to get that perfect crispy roast, I've gathered a few extra tips that truly make a difference for my garlic herb potatoes and carrots! While baby potatoes are fantastic for a quick roast, I often get asked, 'what are the best potatoes to use for roasting?' For ultimate crispiness and a fluffy interior, I find Yukon Golds or even Russets (cut into smaller, even chunks) work wonderfully. Their starch content helps achieve that golden crust we all crave. Fingerling potatoes are also a great choice if you want something elegant and quick-cooking. Speaking of herbs, the classic thyme and rosemary are my absolute favorites for roasted vegetables, but don't be afraid to experiment! If you're wondering 'what herb to put on roast potatoes' for a change, I sometimes add dried oregano or a pinch of dried sage – they pair beautifully with root vegetables. And for finishing, fresh chives or a little dill can really brighten things up. It's all about finding what herbs go well with potatoes for your taste! A little spice, like a pinch of cayenne or red pepper flakes, can also add a nice kick if you like heat. To get those irresistibly crispy edges, beyond the baking soda trick in the recipe, here are my go-to secrets. First, make sure your potatoes and carrots are completely dry after par-boiling and straining before you add the olive oil and seasonings – moisture is the enemy of crispiness! Second, don't overcrowd the sheet pan. Give those veggies some breathing room so they can roast and caramelize, not steam. I also sometimes rough up the par-boiled potatoes slightly after straining; those fluffy, broken edges are perfect for soaking up flavor and getting extra crunchy. And finally, when it comes to 'what temp to roast potatoes and carrots,' sticking to a high heat like 400°F (or even 425°F if your oven runs a bit cool) is absolutely key for that beautiful browning and crispy exterior. For those who asked about 'how to make diced potatoes on stove' or want to try a different method, you can certainly pan-fry your par-boiled and seasoned potatoes in a hot skillet for a quicker finish, though I find the oven gives the most consistent crispiness for a larger batch. Or, if you have an air fryer, tossing them in for 10-15 minutes after the initial oven roast can add an amazing extra crunch! And if you're looking for a 'sweet potato recipe side dish' variation, simply swap out some of the regular potatoes for cubed sweet potatoes – they caramelize beautifully with the same herbs and spices, offering a lovely sweet and savory contrast. These little tweaks have elevated my roasted veggies from good to absolutely incredible, making them a staple side dish for almost any meal. Give them a try and let me know your favorite combinations!