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Sense & Edibility's Crispy Baby Potatoes

Crispy Baby Potatoes with Garlic and Fresh Herbs

Par-boiling these potatoes provides the crispy skin we all crave. 
Course Accompaniments
Prep Time 8 minutes
Cook Time 20 minutes
Total Time 28 minutes
Servings 4 servings


  • gallon of water for boiling
  • 1 tbsp kosher salt
  • 1 1/2 lbs baby potatoes
  • 1/2 cup vegetable or peanut oil
  • 2 cloves garlic minced
  • 3 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2 tbsp fresh parsley
  • 3 leaves fresh sage
  • Kosher salt to taste
  • freshly ground black pepper to taste


  • In 6qt stockpot, bring the water to a boil with the potatoes and 1 tbsp kosher salt. Boil the potatoes for 10-15 minutes, or until a knife inserted is met with no resistance. 
  • Meanwhile, remove the leaves of the thyme and rosemary from their stems. Roughly chop all of the herbs together. Mince the garlic separately and set each aside.
  • Once the potatoes are done, drain them in a colander. Transfer to a paper-towel lined sheet pan to absorb the remaining water.
  • While the potatoes are draining, heat the vegetable oil in a frying pan (or skillet) over medium-high heat.
  • Begin frying the potatoes in batches. Fry for 5-6 minutes, or until the skin is wrinkled. Remove the potatoes from the oil using a slotted spoon or spider. Drain on paper towels to absorb the excess oil. Continue frying the potatoes in batches until all are cooked. 
  • Remove the frying pan from the heat and allow to cool down for 5 minutes. Add the minced garlic and sauté quickly. As soon as the garlic begins to turn a golden yellow, remove it from the pan with a slotted spoon or a fine mesh sieve. Quickly toss it, along with the herbs and a generous pinch of salt, in with the potatoes. Add fresh pepper, if desired.
  • Serve immediately.