Ingredients:
- 2 pounds (1 kg) of potatoes (Yukon Gold or Russet recommended)
- 2-3 tablespoons of olive oil or vegetable oil
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder (optional)
- 1 teaspoon rosemary or thyme (optional, for extra flavor)
- Fresh parsley (for garnish, optional)
Instructions:
- Preheat the oven: Set your oven to 425°F (220°C) and let it preheat while you prepare the potatoes.
- Prepare the potatoes:
- Peel the potatoes (optional for extra crispiness) and cut them into even-sized chunks, about 2 inches each.
- Rinse the potato chunks in cold water to remove excess starch, then pat them dry with a clean towel or paper towels.
- Boil the potatoes:
- In a large pot, bring water to a boil and add a pinch of salt.
- Add the potatoes and cook for about 5-7 minutes, until they are just tender but not falling apart.
- Drain the potatoes and let them sit in the colander for a couple of minutes to release steam. This will help them dry out, giving you crispier results.
- Toss in oil and seasonings:
- In a large bowl, toss the potatoes with olive oil, salt, pepper, garlic powder, and herbs (if using). Make sure all potatoes are evenly coated.
- Roast the potatoes:
- Spread the potatoes in a single layer on a baking sheet, ensuring they are not crowded for maximum crispiness.
- Place them in the oven and roast for 25-30 minutes. Halfway through, flip the potatoes to ensure even browning.
- Continue roasting until the potatoes are golden and crispy on the outside, about 40-45 minutes total.
- Serve:
- Remove the potatoes from the oven and garnish with fresh parsley, if desired.
- Serve hot with your favorite dipping sauce or alongside a main dish.
Enjoy your perfectly crispy roast potatoes!