Description
These crispy roasted potatoes are golden and tender, perfect for pairing with various mains.
Ingredients
Scale
- 2 1/2 lbs Yukon gold potatoes, cut into bite-size pieces about 1/2” thick, unpeeled, scrubbed
- 3 Tbsp extra virgin olive oil
- 1 tsp fine sea salt, or added to taste
- 1/2 tsp freshly ground black pepper, or added to taste
- 2 Tbsp unsalted butter, cut into small pieces
- Kosher salt, to taste for finishing
- 2 Tbsp parsley, finely chopped, to garnish
Instructions
- Preheat the oven to 425ºF and line a 13×18 baking sheet with parchment.
- Cut potatoes into bite-sized pieces and place in a large mixing bowl.
- Drizzle with olive oil, season with salt and pepper, and toss to combine.
- Arrange potatoes on the baking sheet in a single layer, flat side down.
- Dot potatoes with pieces of butter and bake for 25-30 minutes until golden on the bottom.
- Flip potatoes and roast for another 15-20 minutes until crispy and tender.
- Sprinkle with kosher salt and garnish with parsley, then serve warm.
Notes
For extra crispy potatoes, bake on a metal sheet and ensure they have space. For flavor variations, try adding herbs or cheese.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup (200 g)
- Calories: 220
- Sugar: 2g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 10mg