Description
Deliciously crispy oven roasted potatoes, perfect as a side dish for any meal.
Ingredients
Scale
- 2 pounds of potatoes (Yukon Gold or Russet)
- 3 tablespoons of olive oil (or melted coconut oil)
- 1 teaspoon of salt (sea or kosher salt)
- 1/2 teaspoon of black pepper
- 1 teaspoon of garlic powder (optional)
- 1 teaspoon of dried rosemary (or thyme or oregano)
- Optional toppings: Fresh parsley, grated Parmesan cheese, or a squeeze of lemon juice
Instructions
- Preheat your oven to 425°F (220°C).
- Wash and peel the potatoes if desired.
- Cut them into evenly sized chunks (about 1 to 1.5 inches).
- Soak the cut potatoes in cold water for 30 minutes.
- Drain the potatoes and pat them dry with a kitchen towel.
- Toss the dried potatoes with olive oil, salt, black pepper, garlic powder, and dried rosemary.
- Spread the seasoned potatoes in a single layer on a baking sheet lined with parchment paper.
- Roast the potatoes for 25 minutes, then flip and roast for an additional 15-20 minutes.
- Serve hot, garnished with fresh parsley or grated Parmesan if desired.
Notes
To enhance flavor, try different herbs, add spices like paprika or cumin, or mix in roasted vegetables.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg