Heritage Roasted Potatoes

Heritage roasted potatoes are small whole potatoes roasted until the outside is golden and crisp while the inside stays creamy and tender. The trick is drying them thoroughly and giving them room in the pan so they brown instead of steam.

Ingredients for Heritage Roasted Potatoes

Heritage potatoes (or any small, waxy variety like fingerlings or new potatoes) roast evenly and hold their shape without getting mealy. Olive oil coats them and helps them brown deeply. Kosher salt and black pepper season them throughout. Fresh rosemary and thyme add earthy flavor during roasting. Garlic cloves soften and turn sweet as they roast alongside the potatoes.

Why This Heritage Roasted Potatoes Works

Waxy potatoes like heritage varieties have lower starch than russets, so they hold together and don’t fall apart or turn gluey. They also roast faster because they are smaller, which means you get crispy edges before the inside dries out.

Drying the potatoes completely after washing is essential: any moisture on the surface turns to steam and prevents browning. Spacing them in a single layer with room between each one lets hot air circulate all around them, so every side gets golden and crisp.

High heat and a long roast time work together to build color and flavor on the outside while the inside becomes soft. The potatoes continue to cook slightly after they leave the oven, so pulling them out when the skin is deep golden (not pale) gives you the best texture.

Mistakes To Avoid

Wet potatoes will not brown no matter how hot the oven is. If you skip drying them after washing, they steam instead of roast, and you end up with pale, soft skin instead of crispy edges.

Crowding the pan is the most common mistake. When potatoes are packed together, they touch the pan and each other, trapping steam and preventing browning. Spread them in a single layer with space between each one.

Adding salt too early can draw moisture out of the potatoes and make the surface wet again. Salt them just before they go into the oven, or wait and season them after roasting.

Pulling them out too early leaves the skin soft and pale instead of crisp and golden. The potatoes should look deeply browned and the skin should feel firm when you squeeze one gently.

As an Amazon Associate, we earn from qualifying purchases.

Ingredients

• 2 pounds heritage potatoes, small, whole and unpeeled
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 4 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 6 cloves garlic, unpeeled

Step-by-step Instructions

1. Scrub the potatoes under cold running water to remove any dirt, then pat them completely dry with a clean kitchen towel.
2. Preheat the oven to 425°F (220°C) with a rack in the upper third.
3. In a large bowl, toss the dried potatoes with olive oil, salt, and pepper until evenly coated.
4. Spread the potatoes in a single layer on a sheet pan with space between each one, then roast for 25 to 30 minutes at 425°F (220°C).
5. Remove the pan from the oven, toss the potatoes to turn them over, then return to the oven for 10 minutes.
6. Add the rosemary, thyme sprigs, and unpeeled garlic cloves to the pan, toss gently, and roast for another 10 to 15 minutes until the potato skins are deep golden brown and feel firm when squeezed.
7. Remove from the oven and let rest for 2 to 3 minutes before serving.