Description
Ultra-golden, craggy edges with fluffy centers make these crispy roast potatoes a perfect side dish for any meal.
Ingredients
Scale
- 2 pounds of potatoes (Yukon Gold or Russet)
- 3 tablespoons olive oil
- Salt to taste
- Black pepper to taste
- Fresh rosemary or thyme (optional)
Instructions
- Preheat your oven to 425°F (220°C).
- Peel and cut the potatoes into evenly sized chunks.
- Boil the potato chunks in salted water for about 10 minutes, then drain them.
- Return the drained potatoes to the pot, shake them gently by covering and rocking the pot to roughen the edges, then let steam dry for a minute.
- In a large bowl, toss the potatoes with olive oil, salt, and pepper until they are well coated.
- Spread the potatoes in a single layer on a baking sheet.
- Roast in the preheated oven for 30-40 minutes, turning occasionally, until golden brown and crispy.
- Add fresh herbs if desired and serve warm.
Notes
These roast potatoes are best served right out of the oven, crisp and steaming.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 1g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg