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Crispy Roast Potatoes

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Ingredients

Scale

For the Potatoes

  • 2 pounds Yukon Gold or Russet potatoes

For Roasting

  • 4 tablespoons olive oil (or melted butter)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried rosemary (or any herb of your choice)
  • Salt and black pepper to taste

Instructions

Prepare the Potatoes

  1. Preheat the Oven: Preheat your oven to 425°F (220°C).
  2. Wash and Peel: Scrub the potatoes clean and peel them if desired. Cut them into even-sized chunks (about 1-2 inches).

Parboil the Potatoes

  1. Boil Water: In a large pot, bring salted water to a boil.
  2. Cook Potatoes: Add the potato chunks and parboil for about 10 minutes until they are slightly tender but not fully cooked.
  3. Drain and Steam: Drain the potatoes and let them steam in the colander for about 5 minutes to remove excess moisture.

Season and Roast

  1. Toss with Oil and Seasonings: In a large bowl, combine the drained potatoes with olive oil, garlic powder, onion powder, dried rosemary, salt, and pepper. Toss until evenly coated.
  2. Arrange on Baking Sheet: Spread the seasoned potatoes in a single layer on a baking sheet, ensuring they are not crowded.
  3. Roast in Oven: Roast in the preheated oven for 30-40 minutes, flipping halfway through, until they are golden brown and crispy.

Serve

  1. Garnish and Serve: Remove from the oven and let them cool slightly before serving. Enjoy warm.

Equipment

Nutrition

Find it online: https://succulentrecipes.com/crispy-roast-potatoes/