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Roast Potatoes

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Roast Potatoes are a crispy, golden side dish with fluffy interiors and rich, savory flavor. Roasted at high heat with simple seasonings, they deliver the perfect balance of crunch and tenderness.

Ingredients

  • 2 pounds Yukon Gold or Russet potatoes, cut into chunks
  • 3 tablespoons olive oil
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 tablespoon fresh rosemary or thyme, chopped
  • 1/2 teaspoon paprika (optional)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Wash and peel the potatoes if desired, then cut them into evenly sized chunks.
  3. Place the potatoes in a pot of salted water and bring to a boil. Cook for 8 to 10 minutes until slightly tender but not fully cooked.
  4. Drain thoroughly and let the potatoes steam dry for a few minutes.
  5. Gently shake the pot to rough up the edges for extra crispiness.
  6. Transfer to a bowl and toss with olive oil, salt, pepper, garlic powder, herbs, and paprika if using.
  7. Spread in a single layer on a baking sheet, leaving space between pieces.
  8. Roast for 40 to 45 minutes, turning halfway through, until golden brown and crispy.
  9. Remove from the oven and adjust seasoning if needed. Serve immediately.

Notes

  • For deeper flavor, substitute duck fat for olive oil.
  • Avoid overcrowding the pan to ensure crisp edges.
  • Reheat in a 400°F (200°C) oven for 10 to 15 minutes or in an air fryer for 5 to 8 minutes to restore crispiness.
  • Freezing is not recommended as the texture may become grainy after thawing.

Nutrition

Find it online: https://thefamilycooking.com/roast-potatoes-2/