1. Prepare the Potatoes
Wash and scrub the potatoes thoroughly. You can leave the skins on, which gives them extra texture and helps create a beautifully rustic finish.
Pat the potatoes completely dry.
2. Score the Potatoes
Place one potato on a cutting board.
Using a sharp knife, make a series of thin cuts across the potato, spacing them fairly close together. Do not cut completely through the potato.
A useful trick is to place a chopstick or the handle of a wooden spoon alongside each potato. The knife will stop against it before reaching the bottom.
Repeat with all four potatoes.
3. Prepare the Seasoning
In a small bowl, combine the olive oil, minced garlic, rosemary and thyme.
Add a generous pinch of salt and freshly ground black pepper.
Mix everything together so the garlic and herbs are evenly distributed throughout the oil.
4. Coat the Potatoes
Place the scored potatoes on a baking sheet.
Brush them generously with the seasoned olive oil, making sure to get some of the mixture into the cuts.
This step is important because the oil helps the exposed potato edges become beautifully crisp and golden during roasting.
5. Roast Until Golden
Preheat the oven to 425°F (220°C).
Place the baking sheet in the oven and roast the potatoes until the outside is deeply golden and crisp while the centers are completely tender.
Depending on the size of your potatoes, this can take approximately 40–55 minutes.
For even browning, you can brush the potatoes with a little more olive oil halfway through cooking.
6. Finish and Serve
Remove the potatoes from the oven when the edges are crisp and the centers are soft when pierced with a knife.
Sprinkle with freshly chopped parsley and, if desired, a little extra black pepper.
Serve immediately while they are hot and wonderfully crisp.
Tips for Extra-Crispy Potatoes
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