Description
Deliciously crispy roast potatoes with a fluffy interior, perfect as a side dish for any meal.
Ingredients
Scale
- 2 lbs Potatoes (Russets or Yukon Golds recommended)
- 3 tbsp Olive oil (or vegetable oil or duck fat)
- 2 tsp Salt
- 1 tsp Pepper
- 1 tsp Garlic powder
- 2 tsp Rosemary, chopped
- 2 tsp Thyme, chopped
- 1 tsp Smoked paprika
- Fresh herbs (optional)
- Parmesan cheese (optional)
Instructions
- Preheat your oven to 425°F (220°C).
- Wash and peel (if desired) the potatoes, cut them into even chunks about 1 to 2 inches in size.
- Place the cut potatoes in a large pot of salted water and bring to a boil, cook for about 5 to 7 minutes until just tender.
- Drain the potatoes and return them to the pot for 1 minute to let steam escape.
- Allow the potatoes to sit in the pot for 2 to 3 minutes to let off extra steam, this helps roughen edges.
- Gently shake the pot with the potatoes inside to roughen up their edges.
- Drizzle the potatoes with your chosen oil and sprinkle with salt, pepper, garlic powder, smoked paprika, chopped rosemary, and thyme, tossing gently to coat.
- Spread the potatoes out in a single layer on a baking sheet, roast in the preheated oven for about 30 to 40 minutes, turning halfway through.
- The potatoes should be golden brown and crispy on the outside, and tender inside when pierced with a fork.
- Serve hot, garnished with fresh herbs or a light dusting of Parmesan if desired.
Notes
For best results, do not overcrowd the baking sheet and ensure to shake the pot to roughen the potato edges for extra crispiness.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (about 200 g)
- Calories: 250
- Sugar: 1g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg