Traditional Polish roasted potatoes with aromatic garlic and a mix of herbs — crispy on the outside, soft on the inside. A dish inspired by the regional cuisine of Poland, made with simple store-bought ingredients: young potatoes, garlic, rapeseed oil, and dried thyme. Great as a main dish with a simple salad or as a side to roasted meat. Visually appealing: golden crust, green parsley leaves, and optional lemon zest for freshness. Perfect for family dinners and May gatherings.
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Preheat the oven to 220°C (top-bottom). In the meantime, prepare the potatoes: wash them thoroughly under running water with a vegetable brush. If you are using young potatoes, you can leave the skin on. If the potatoes are large, peel them and cut them into even pieces — wedges or eighths about 2–3 cm thick, so they cook evenly.
Place the chopped potatoes in a large pot, cover them with cold water, and add 1/2 of the salt (about 5 g). Bring to a boil over high heat, and when the water starts to boil, reduce the heat to medium and cook for 8–10 minutes — they should be slightly soft at the edges but not overcooked. Check with a fork: the fork should go in with slight resistance.
Drain the potatoes in a colander and leave for 1–2 minutes to drain. Shake the colander or gently stir with a spoon to make the surface of the potatoes a bit rough — this will help achieve a crispy crust.
In a large bowl, combine rapeseed oil (45 g) with melted butter (30 g), chopped or crushed garlic (30 g), dried thyme (4 g), remaining salt (about 5 g), and pepper (2 g). Mix with a fork or whisk until the ingredients are combined and the garlic is evenly distributed.
Add the drained, slightly dried potatoes to the prepared bowl with the fat mixture. Gently mix by hand or with a large spoon for about 1–2 minutes, ensuring each piece is coated with a layer of fat and herbs. Arrange the potatoes in a single layer on a baking sheet lined with parchment paper, making sure not to overlap them — otherwise, they won't be crispy.
Place the tray in the preheated oven on the middle rack. Bake for 30–35 minutes at 220°C, until the potatoes are golden and crispy on the outside. After 15–20 minutes, interrupt baking and gently turn the pieces with a spatula to ensure even browning. Monitor the color: they should have a deep golden skin and browned edges.
After baking, sprinkle the potatoes with finely chopped parsley (30 g) and, if using, grate a thin layer of lemon zest (zest from 1 lemon, 120 g) on top or drizzle with a little lemon juice. Serve immediately while hot and crispy — as a main dish with a salad or as a side to meat.
In Poland, potatoes became a staple of the cuisine from the 18th century; baked potatoes were particularly popular in the countryside, where they were baked in bread ovens along with other dishes.
Serve hot, straight from the oven. They pair wonderfully with sour cream mixed with dill, a simple coleslaw made from white cabbage, or roasted chicken leg. For a more refined version, serve with a yogurt dip made with mustard and honey.
Store in the refrigerator for up to 24 hours in a closed container. To reheat and maintain crispness, place on a baking sheet and bake for 8–10 minutes at 200°C or sauté in a small amount of oil for 5–6 minutes. Not recommended for longer storage (loses texture and flavor).
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Exquisite main dishes that will delight with their flavor and aroma, perfect for a romantic dinner.
See all recipes in this categoryTraditional recipes from various regions of Poland that showcase the richness of local flavors and ingredients.
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