Description
Golden, crispy-on-the-outside and fluffy-on-the-inside roast potatoes that are perfect for any occasion. This foolproof method ensures maximum crunch and flavor, making these potatoes a crowd-pleaser at every meal.
Ingredients
Units
Scale
- 2 lbs (900g) Yukon Gold or Russet potatoes
- 4 tbsp olive oil (or duck fat for extra richness)
- 1 tsp garlic powder
- 1 tsp smoked paprika (optional, for extra flavor)
- 1 tsp salt, plus more to taste
- 1/2 tsp black pepper
- 1 tbsp fresh rosemary, finely chopped (or 1 tsp dried)
- 1 tbsp fresh thyme leaves (or 1 tsp dried)
Instructions
- Prep the potatoes: Peel the potatoes and cut them into evenly-sized chunks (about 2 inches). Rinse in cold water to remove excess starch.
- Parboil: Bring a large pot of salted water to a boil. Add the potatoes and simmer for 10 minutes, or until the edges are soft but not falling apart. Drain thoroughly.
- Rough up the edges: Shake the drained potatoes in the colander or pot to rough up their edges. This helps create a crispy texture.
- Season the potatoes: Preheat your oven to 425°F (220°C). In a large baking tray, toss the potatoes with olive oil, garlic powder, smoked paprika, salt, pepper, rosemary, and thyme. Spread them out in a single layer.
- Roast: Bake for 45-55 minutes, flipping the potatoes halfway through for even crispiness.
- Serve: Sprinkle with additional salt to taste and serve immediately for maximum crispiness.
Notes
- For extra crispiness, preheat the baking tray in the oven before adding the potatoes.
- Duck fat or beef tallow adds a rich flavor but olive oil keeps the recipe vegetarian and heart-healthy.
- Leftovers can be reheated in a 400°F (200°C) oven for 10-15 minutes.
Nutrition
- Serving Size: About 1 cup of potatoes
- Calories: 220
- Sugar: 1g
- Sodium: 290mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg