Description
Learn how to make the crispiest roast potatoes ever with this simple recipe. These golden, crunchy potatoes are seasoned with herbs and spices, making them the perfect side dish for any meal.
Ingredients
Scale
Potatoes:
- 2 pounds Yukon Gold or Russet potatoes, peeled and cut into 1.5-inch chunks
Seasoning:
- 1/4 cup olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika (optional)
- 1 tablespoon chopped fresh rosemary or thyme (optional)
- 1 tablespoon white vinegar
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C).
- Parboil the potatoes: Boil the potato chunks in salted water with vinegar until just tender. Drain and steam dry.
- Season the potatoes: Toss the potatoes with olive oil, salt, pepper, garlic powder, and paprika. Spread on a baking sheet.
- Roast the potatoes: Roast for 20 minutes, flip, then roast for another 20–25 minutes until crispy.
- Serve: Sprinkle with fresh herbs before serving.
Notes
- Parboiling with vinegar helps the potatoes stay tender inside while getting extra crispy outside.
- For extra crispness, use a metal baking sheet instead of glass or ceramic.
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 1g
- Sodium: 410mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
