Description
Deliciously crispy roast potatoes with a firm crust and soft, airy center, perfect as a side for any meal.
Ingredients
Scale
- 2 pounds Yukon Gold or Russet potatoes
- 4 tablespoons olive oil or melted butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried rosemary or other herbs
- Salt and black pepper to taste
- Optional: 2 tablespoons chopped fresh parsley, lemon zest, or smoked paprika
Instructions
- Peel (optional) and cut the potatoes into even 1 to 1.5 inch pieces.
- Place cut potatoes in cold, salted water, bring to a gentle boil, and simmer for 7 to 10 minutes until edges are tender.
- Drain and return potatoes to the hot pot for 30 to 60 seconds to let steam evaporate.
- Preheat the oven to 425°F and warm the oil on the baking sheet for 5 minutes.
- Toss the potatoes in a bowl with the warmed oil, garlic powder, onion powder, seasonings, until evenly coated.
- Spread the potatoes in a single layer on the hot baking sheet and roast for 35 to 45 minutes, turning halfway through until golden and crisp.
- Finish with parsley and lemon zest before serving, and adjust salt to taste.
Notes
Store cooled potatoes in an airtight container in the refrigerator for up to 4 days. For crispness, reheat in a hot oven or air fryer.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 295
- Sugar: 2g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 4.5g
- Cholesterol: 0mg