Easy Roast Potatoes Recipe

Ingredients:

  • 2 lbs potatoes: Russet, Yukon Gold, or red potatoes all work well.
  • 1/4 cup olive oil: You can use other high heat oils like avocado oil.
  • 1 tablespoon dried herbs: Choose your favorites (rosemary, thyme, Italian seasoning, etc.)
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • Optional: Garlic powder, onion powder, paprika, chopped fresh herbs

Instructions:

  • Preheat & Prep: Preheat your oven to 425°F (220°C). Wash and scrub the potatoes well. Cut the potatoes into bite-sized pieces, aiming for roughly 1-inch cubes.
  • Parboil (optional but recommended): For extra fluffy insides and crispy outsides, bring a pot of salted water to a boil. Add potatoes and cook for 5 minutes, just until slightly softened. Drain well and pat dry.
  • Season: In a large bowl, combine the potatoes, olive oil, herbs, salt, pepper, and any additional spices you might like. Toss thoroughly to coat the potatoes evenly.
  • Roast: Spread the seasoned potatoes in a single layer on a large baking sheet lined with parchment paper or foil for easy cleanup.
  • Roast to perfection: Roast for 30-40 minutes, or until the potatoes are golden brown and fork-tender. Toss the potatoes halfway through for even cooking.
  • Serve: Serve immediately while hot and crispy. Garnish with fresh herbs if you like.

Tips:

  • Potato choice: Russets make the fluffiest insides, while Yukon Gold or red potatoes hold their shape better.
  • Don’t overcrowd: Make sure the potatoes aren’t piled on top of each other for optimal crispiness. Use multiple baking sheets if necessary.
  • Flavor boosts: Add some smashed garlic cloves and rosemary sprigs to the baking sheet while roasting for an extra flavor infusion.
  • Make-ahead: You can prep everything (cut potatoes, season) ahead of time and store them in the fridge. Toss with oil and roast just before serving.

Enjoy your perfectly crispy and flavorful roast potatoes!

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