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Roast Potatoes

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Roast Potatoes are a classic side dish with crispy, golden-brown exteriors and fluffy, tender centers. Simple and versatile, they complement everything from weeknight meals to holiday feasts.

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 (optional)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Wash and peel the potatoes if desired, then cut into evenly sized chunks.
  3. Place the potatoes in a large pot of salted water and bring to a boil. Cook for 8 to 10 minutes until just fork-tender but not fully cooked.
  4. Drain the potatoes thoroughly and let them steam dry for a few minutes.
  5. Transfer the potatoes to a large bowl. Drizzle with olive oil and season with salt, black pepper, garlic powder, and herbs if using. Toss gently to coat.
  6. Spread the potatoes in a single layer on a baking sheet, leaving space between each piece.
  7. Roast for 40 to 45 minutes, turning halfway through, until deeply golden and crispy on the outside.
  8. Remove from the oven and season with additional salt if needed. Serve hot.

Notes

  • For extra crispiness, gently shake the drained potatoes in the pot to rough up the edges before adding oil.
  • Avoid overcrowding the baking sheet to ensure even browning.
  • 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 once thawed.

Nutrition

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