Description
Delicious crispy roast potatoes with deep golden, crackling edges and soft, fluffy centers.
Ingredients
Scale
- 2 pounds baby potatoes, halved if larger than a walnut
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt, plus extra to taste
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
- 1 tablespoon fresh thyme leaves (optional)
- 1 tablespoon lemon zest (optional for finishing)
- Flaky sea salt for finishing (optional)
Instructions
- Preheat your oven to 425°F and position a rack in the center.
- Wash the potatoes and cut any larger ones in half so pieces are the same size. Pat dry with a kitchen towel.
- In a large bowl, combine olive oil, garlic powder, onion powder, kosher salt, and black pepper. Toss the potatoes until evenly coated.
- Spread the potatoes on a rimmed baking sheet in a single layer, cut side down where possible.
- Roast the potatoes for 25 minutes without stirring.
- After 25 minutes, use a spatula to turn each potato and scatter rosemary and thyme over them. Roast for another 10 to 15 minutes until crispy and golden.
- Remove from the oven and toss with lemon zest (if using) and flaky sea salt to taste. Serve hot.
Notes
Store cooled roasted potatoes in an airtight container for up to 3 to 4 days. Reheat at 400°F for 8 to 10 minutes to regain crispiness.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 1g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg