Description
A simple and delicious recipe for crispy oven-roasted potatoes that are golden-brown and fluffy inside.
Ingredients
- 2 pounds Yukon Gold or Russet potatoes
- 3 tablespoons olive oil (or melted coconut oil)
- 1 teaspoon sea salt or kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder (optional)
- 1 teaspoon dried rosemary (or favorite herb)
- Optional toppings: Fresh parsley, Grated Parmesan cheese, Lemon juice
Instructions
- Preheat your oven to 425°F (220°C).
- Prepare the potatoes by washing and peeling them if desired, then cut them into 1 to 1.5-inch chunks.
- Soak the cut potatoes in cold water for 30 minutes.
- Drain and pat the potatoes dry with a clean kitchen towel.
- Season the dried potatoes with olive oil, salt, black pepper, garlic powder, and dried rosemary.
- Spread the seasoned potatoes in a single layer on a baking sheet lined with parchment paper.
- Roast the potatoes for 25 minutes, then flip them and roast for an additional 15-20 minutes until golden brown and crispy.
- Serve hot, garnished with fresh parsley or grated Parmesan if desired.
Notes
Ensure the potatoes are dried well after soaking to achieve maximum crispiness.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American