Thanksgiving is one of my favorite times of the year. The house is filled with warmth, family, and the smell of delicious food. But let’s be honest, it can also be a time of feeling a little too full. You know what I mean. That post dinner slump where all you want to do is nap.
What if we could have all the flavor without feeling weighed down? That’s where these Healthy Thanksgiving Recipes come in. We are starting with the most incredible crispy roasted potatoes. They are so good, they might just become the main event on your table this year. They are a game changer for real.
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Why You’ll Love This Recipe
So what makes these potatoes so special? First off, the texture. We are talking about a seriously crispy, golden brown exterior. It shatters a little when you bite into it. Then you get to the inside, which is wonderfully creamy and fluffy. It is a fantastic contrast that is just so satisfying.
This is not just another boring potato dish. The addition of fresh herbs, garlic, and lemon zest at the end makes every bite pop with bright, fresh flavor. It really wakes up your taste buds. It is a simple trick that adds so much without adding heaviness. These are one of my top Thanksgiving Vegetable Sides for a reason.
And the best part? The recipe is surprisingly simple. There are a few key steps that make all the difference, and I’ll walk you through them. You do not need any fancy equipment. Just a couple of baking sheets and your oven. It’s a great recipe for cooks of all skill levels.
It also fits beautifully into a menu of Healthy Thanksgiving Recipes. Potatoes sometimes get a bad rap, but they are a wholesome vegetable. When roasted this way with good quality oil and fresh ingredients, they are a nourishing part of your meal. This recipe is also naturally dairy free and gluten free, making it a great option for guests with dietary restrictions. It is one of those fantastic Vegan Thanksgiving Recipes that everyone will love.
When you are planning your big meal, having reliable and delicious Thanksgiving Dinner Ideas is key. This potato recipe is a crowd pleaser. I have never had leftovers, and that is saying something on a day filled with so much food. People always ask for the recipe.
Ingredients
Here is what you will need to gather for these amazing potatoes. The list is short and sweet, focusing on fresh, simple ingredients to create big flavor. You probably have many of these things in your pantry already.
- 4 1/2 pounds red or yellow new potatoes, scrubbed clean, sliced in half
- 1 tablespoon white vinegar
- Kosher salt
- 1/4 cup canola oil
- Freshly ground black pepper
- 2 large shallots, thinly sliced (about 1 cup)
- 2 tablespoons chopped fresh parsley leaves
- 2 tablespoons sliced chives
- 2 teaspoons zest from 1 lemon
- 3 medium cloves garlic, finely minced (about 1 tablespoon)
- 3 tablespoons extra virgin olive oil
Step By Step Instructions
Alright, let’s get cooking. Follow these steps closely, and you will be rewarded with the best roasted potatoes. The little details are what make this recipe work so well, so do not skip them. It is one of my favorite Healthy Thanksgiving Recipes to make.
Step 1: Prep The Potatoes
First things first, get your oven ready. You want to adjust the racks to the lower and upper positions. Then, preheat that oven to a very hot 500 degrees Fahrenheit. That high heat is crucial for getting that crispy skin. Grab two large rimmed baking sheets and line them with foil. Place those empty pans right into the preheating oven. Getting the pans screaming hot is a key step.
Now for the potatoes. Take your scrubbed and halved potatoes and place them in a large pot. Cover them with cold water by about an inch. Add two tablespoons of kosher salt and one tablespoon of white vinegar to the water. The vinegar helps the potatoes hold their shape and helps the exterior get that starchy paste later on. It’s a little science trick that works wonders.
Bring the pot to a boil over high heat. Once it is boiling, reduce the heat to a simmer. You will cook the potatoes for about five minutes. You are not trying to cook them all the way through. You just want the exteriors to be tender. When you poke one with a paring knife, it should still have some resistance. Once they are ready, drain them really well and transfer them to a large bowl.
Step 2: Get Them Ready For Roasting
While the potatoes are still hot in the bowl, add two tablespoons of canola oil. Season them generously with freshly ground black pepper and a bit more salt. Now comes the fun part. Toss everything together until the potatoes are coated. You want to be a little rough here. The goal is to bash up the exteriors a bit, creating a thin, starchy paste on the outside of each potato. This paste is what will turn into that super crunchy crust in the oven.
Now, very carefully, take the hot baking sheets out of the oven. Use oven mitts for this. Divide the remaining canola oil evenly between the two hot foil lined pans. The oil should shimmer immediately. Carefully divide the potatoes between the two baking sheets. Use a thin spatula to arrange them with the cut side down. Make sure they are in a single layer and not too crowded. This is important for our list of Thanksgiving Dinner Ideas.
Step 3: Roast To Golden Brown
Time to roast. Place the baking sheets in the oven. Let them roast for about 30 minutes. Halfway through, at the 15 minute mark, swap the trays. The one on the top rack goes to the bottom, and the bottom one goes to the top. Also rotate them 180 degrees. This ensures even cooking. After 30 minutes, the bottoms of the potatoes should be beautifully crisp and golden brown. They should lift easily from the foil.
Using that thin metal spatula, loosen all of the potatoes and give them a good toss right on the pan. Now they go back into the oven. Continue roasting for about another 15 minutes. At this point, they should be a pale golden brown all over and getting even crispier. We are building layers of texture here.
Next, add the sliced shallots to the pans. Toss them with the potatoes so they get coated in that delicious oil. Return the pans to the oven one last time. Roast for about 10 more minutes. You are looking for both the potatoes and the shallots to be a deep, rich golden brown. The shallots will get a little sweet and caramelized. It is so good.
Step 4: Add The Final Touches
Once they look amazing, remove the pans from the oven. Transfer all the potatoes and shallots into a large serving bowl. Now for the flavor explosion. Add the chopped parsley, chives, lemon zest, minced garlic, and the extra virgin olive oil directly to the hot potatoes. Toss everything together gently to coat. The heat from the potatoes will warm the garlic and herbs, releasing their wonderful aromas.
Give it a final taste. Add more salt and pepper if you think it needs it. Your senses will guide you. These potatoes are best served immediately while they are hot and at their crispiest. They are truly one of the best Thanksgiving Vegetable Sides you can make.
How To Store Leftovers
On the off chance you have any leftovers, you can store them. Let the potatoes cool completely to room temperature first. This is important to prevent them from getting soggy. Once cool, place them in an airtight container.
They will keep in the refrigerator for up to four days. The texture will change once they are chilled, so you will need to reheat them properly to bring back some of that crispiness. Do not expect them to be exactly the same, but you can get them pretty close. A great addition to your collection of Healthy Thanksgiving Recipes.
To reheat, the best method is in the oven or an air fryer. Spread the potatoes on a baking sheet and heat them at 400 degrees Fahrenheit for about 10 to 15 minutes. The air fryer works even faster, usually about 5 to 7 minutes at 375 degrees. I would avoid the microwave, as it will make them soft and steamy.
Tips
Want to make these potatoes even better? Here are a few tips I have learned along the way. First, do not overcrowd the pans. If the potatoes are too close together, they will steam instead of roast. This is the enemy of crispiness. Use two pans as the recipe suggests, and give them space to breathe.
The preheated pan step is not optional. Dropping the potatoes onto a scorching hot, oiled surface is what starts the crisping process immediately. It creates that initial sear that leads to a wonderful crust. Be careful, but do not skip it.
Feel free to play with the herbs. While parsley and chives are classic, other woody herbs work beautifully. A little bit of finely chopped fresh rosemary or thyme added during the last 10 minutes of roasting would be fantastic. This helps you customize your Thanksgiving Dinner Ideas.
This recipe is already one of the great Vegan Thanksgiving Recipes as is. There are no animal products involved. So you can serve it with confidence to all your guests. It is a dish that truly everyone at the table can enjoy together, which is what the holiday is all about.
Make sure you use a thin metal spatula, sometimes called a fish spatula. Its flexibility and sharp edge are great for getting under the potatoes without tearing that precious golden crust you worked so hard to create. A thicker plastic spatula might just mash them up.
Conclusion
And there you have it. A straightforward yet incredibly delicious recipe for roasted potatoes that will shine on your holiday table. They are crispy, creamy, and packed with fresh flavor. They are a wonderful example of how Healthy Thanksgiving Recipes can be the most popular dishes at the feast.
I hope you give this recipe a try. It is more than just a side dish. It is a way to bring something special to your celebration, a dish made with simple ingredients and a little bit of care. Happy cooking, and have a wonderful Thanksgiving with your loved ones.
FAQ
Can I Use Different Types Of Potatoes?
Yes, you can. The recipe calls for red or yellow new potatoes because their waxy texture holds up well to boiling and roasting, resulting in a creamy interior. You could also use Yukon Golds. I would avoid starchy potatoes like Russets for this method, as they can fall apart more easily during the parboiling step.
Can I Make These Ahead Of Time?
These potatoes are definitely best served fresh from the oven for maximum crispiness. However, you can do some prep ahead of time. You can parboil and toss the potatoes with oil a day in advance. Store them in an airtight container in the fridge. Then, on Thanksgiving day, you can proceed with the roasting steps. This can be a huge time saver.
Why Is Vinegar Added To The Boiling Water?
The white vinegar is a clever little trick. The acid in the vinegar helps the pectin in the potatoes set, which prevents the exterior from turning to mush while boiling. This allows you to create that rough, starchy paste on the outside which is the key to an ultra crispy finish. It is a small step that makes a big difference in the final texture.
Are These Potatoes Gluten Free?
Yes, they are completely gluten free. The recipe uses only potatoes, oil, herbs, and seasonings, none of which contain gluten. This makes them a safe and delicious choice for guests with celiac disease or gluten sensitivities. It is a wonderful addition to your menu of Healthy Thanksgiving Recipes.
Crispy Roasted Potatoes
This simple recipe creates incredibly crispy roasted potatoes with a creamy, fluffy interior. Tossed with fresh herbs, garlic, and lemon zest, it’s a flavorful and healthy side dish for any occasion, especially Thanksgiving.
Requirements
Ingredients
Instructions
- Adjust oven racks to lower and upper positions and preheat to 500°F. Line two large rimmed baking sheets with foil and place them in the oven to get hot.
- Place potatoes in a large pot and cover with 1 inch of cold water. Add 2 tablespoons of kosher salt and 1 tablespoon of white vinegar. Bring to a boil, then reduce to a simmer and cook for 5 minutes until exteriors are just tender.
- Drain the potatoes well and transfer to a large bowl. While hot, add 2 tablespoons of canola oil, salt, and pepper. Toss vigorously to rough up the exteriors, creating a starchy paste.
- Carefully remove the hot baking sheets from the oven. Divide the remaining canola oil between the pans. Arrange the potatoes cut-side down in a single layer.
- Roast for 30 minutes, swapping and rotating the trays halfway through. The bottoms should be crisp and golden brown.
- Loosen the potatoes with a thin spatula, toss them on the pan, and continue roasting for another 15 minutes.
- Add the sliced shallots to the pans, toss with the potatoes, and roast for about 10 more minutes until everything is a deep golden brown.
- Transfer potatoes and shallots to a large serving bowl. Add the parsley, chives, lemon zest, garlic, and extra virgin olive oil. Toss to combine, season with more salt and pepper to taste, and serve immediately.
Notes
Do not overcrowd the pans. If the potatoes are too close together, they will steam instead of roast, preventing them from getting crispy. Use two pans if necessary.
The preheated pan step is crucial. Dropping the potatoes onto a scorching hot, oiled surface starts the crisping process immediately and helps prevent sticking.
Feel free to customize the herbs. Finely chopped fresh rosemary or thyme would be a fantastic addition during the last 10 minutes of roasting.
Use a thin metal spatula (like a fish spatula) to flip the potatoes. Its sharp, flexible edge helps get under the crust without damaging it.
Nutrition
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