Description
This Roast Potatoes recipe delivers a beautiful contrast between a glass-like outer shell and a fluffy, cloud-like interior that melts in your mouth, making it a family favorite and perfect comfort food.
Ingredients
Scale
3 lbs Potatoes (Russet or Yukon Gold)
1/4 cup Extra Virgin Olive Oil
1 tablespoon Sea Salt
2 sprigs Fresh Rosemary
1 teaspoon Garlic Powder
1/2 teaspoon Black Pepper
Instructions
- Preheat your oven to 425°F (220°C) and place a large baking sheet inside to heat up
- Parboil the peeled and chopped potato chunks in a pot of cold, salted water for 8 to 10 minutes until the outsides are slightly soft
- Drain the potatoes in a colander and shake vigorously for 30 seconds to create a starchy layer on the surface
- Transfer the scuffed potatoes to a mixing bowl, drizzle with olive oil, and season with salt, pepper, garlic powder, and chopped rosemary. Toss to coat
- Spread the potatoes on the hot baking sheet in a single layer, ensuring they are not touching to allow for air circulatio
- Roast for 45 to 50 minutes, turning every 20 minutes until the potatoes are deep golden brown and crispy
Notes
To maintain crispiness, avoid using the microwave to reheat leftover Roast Potatoes.
- Prep Time: 20 mins
- Cook Time: 50 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 210 kcal
- Sugar: 0 g
- Sodium: 190 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg