Crispy Roast Potatoes
Crispy Roast Potatoes are golden, crunchy outside and soft inside, an easy side anyone can make.
Ingredients
Main ingredients
- 2 pounds potatoes (Russet or Yukon Gold) Cut into even-sized chunks
- 3 tablespoons olive oil Use good quality for best results
- 1 teaspoon salt For boiling and seasoning
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried rosemary (optional) Alternatively, thyme or oregano can be used
- Fresh parsley for garnish (optional)
Instructions
Preparation
- Preheat the oven to 425°F (220°C).
- Peel and cut the potatoes into even-sized chunks.
- Boil the potato chunks in salted water for about 10 minutes until they are slightly tender.
- Drain the potatoes and let them steam dry for a couple of minutes.
- In a baking dish, mix the potatoes with olive oil, salt, pepper, garlic powder, and rosemary.
- Spread the potatoes out in a single layer.
Cooking
- Roast in the oven for 30-40 minutes, turning once, until golden and crispy.
- Garnish with fresh parsley if desired before serving.
Notes
Cut potatoes in even pieces to ensure they cook uniformly. Let drained potatoes steam for a minute to dry; drier means crispier. Use good oil and don’t crowd the pan to keep them crisp.