These crispy, golden potatoes are a simple yet delicious way to bring a touch of French flair to your dinner table. Perfectly roasted with herbs and garlic, they make a comforting side dish everyone will love.
Start by peeling the potatoes and cutting them into strips about half an inch thick. Pop them into a bowl of cold water and let them soak for about 15 minutes—this helps get rid of some of the starch. Meanwhile, heat your oven to 400°F (200°C) and line a baking sheet with foil, giving it a quick spray with cooking oil so the potatoes don’t stick.
Once the potatoes have soaked, drain and pat them dry really well. In a separate bowl, mix together the white wine, olive oil, thyme, minced garlic, salt, and pepper. Toss the potatoes in this mixture until they’re nicely coated. Spread them out on your prepared baking sheet in a single layer, making sure they’re not touching so they roast evenly.
Pop the tray into the oven and roast the potatoes for about 15 minutes. After that, give them a good toss or turn, then keep roasting for another 15 to 20 minutes, turning occasionally, until they’re beautifully golden and crispy. Enjoy!
- Use waxy potatoes like Yukon Gold for the best texture.
- Parboil the potatoes before roasting to ensure they cook evenly.
- Toss the potatoes in plenty of olive oil to get a golden, crispy crust.
These potatoes have a crispy outside and a fluffy inside, making every bite satisfying. The herbs and garlic add a lovely aroma and flavor that bring a touch of French countryside to your table. They are easy to prepare and pair well with many dishes.
Serve alongside roasted meats or grilled vegetables for a complete meal. They also work well as a side for salads or with a dollop of aioli or sour cream. A sprinkle of fresh parsley or chives on top adds a fresh finish.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or a skillet to keep the potatoes crispy. Avoid microwaving, as it can make them soggy.
