These roasted potatoes are incredibly crispy on the outside and fluffy on the inside. They’re perfect as a side dish for any meal.
Ingredients:
- 2 pounds (approximately 1 kg) potatoes (such as Yukon Gold, Russet, or red potatoes)
- 3-4 tablespoons olive oil (or other high-heat oil like avocado oil)
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper (or to taste)
- 1/2 teaspoon garlic powder (optional)
- 1/2 teaspoon onion powder (optional)
- 1/2 teaspoon paprika (optional, for color and a hint of smokiness)
- Fresh herbs (such as rosemary, thyme, or parsley, chopped) for garnish (optional)
Instructions:
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Prepare the Potatoes:
- Wash the potatoes thoroughly.
- Cut the potatoes into roughly 1-inch (2.5 cm) cubes. For smaller potatoes you can halve or quarter them. Try to keep the pieces a uniform size for even cooking.
- Parboil (Optional but Recommended for Extra Crispiness):
- Place the cubed potatoes in a large pot of cold, salted water.
- Bring the water to a boil and cook the potatoes for about 5-7 minutes, or until they are slightly tender but not fully cooked. You should be able to pierce them with a fork, but they should still hold their shape.
- Drain the potatoes well and let them steam dry for a few minutes. This step helps to rough up the edges of the potatoes, which will result in extra crispiness.
- Season the Potatoes:
- In a large bowl, toss the potatoes with olive oil, salt, pepper, garlic powder, onion powder, and paprika (if using). Ensure the potatoes are evenly coated.
- Roast the Potatoes:
- Spread the potatoes in a single layer on a baking sheet. Avoid overcrowding the pan, as this will prevent the potatoes from becoming crispy. If necessary use two pans.
- Roast the potatoes in the preheated oven for 30-45 minutes, or until they are golden brown and crispy. Flip the potatoes halfway through the cooking time to ensure even browning.
- Garnish and Serve:
- Once the potatoes are cooked, remove them from the oven and transfer them to a serving dish.
- Garnish with fresh herbs, if desired.
- Serve immediately and enjoy!
Tips for Extra Crispiness:
- Use the Right Potatoes: Yukon Gold and Russet potatoes are excellent choices for roasting because of their starch content.
- Don’t skip the parboil: This is a very important step.
- Dry Potatoes Thoroughly: Make sure the potatoes are very dry before roasting. Moisture will prevent them from crisping up.
- Use Enough Oil: Don’t be afraid to use enough oil. It helps the potatoes crisp up and prevents them from sticking to the pan.
- Don’t Overcrowd the Pan: Give the potatoes plenty of room to roast.
- High Heat: Roasting at a higher temperature helps to create a crispy exterior.
- Flipping: Flipping the potatoes halfway through ensures even browning and crispiness.