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Crispy Roasted Potatoes

2 Reviews

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Total Time75 Mins
Prep Time30 Mins
Cook Time45 Mins
ServingsServes 7
Potato Type: Yellow
Cuisine: American
Prep Method: Roasted

Dish

Breakfast/BrunchSide DishSnack

Prep Time

30 Mins

Cook Time

45 Mins

Serving

Serves 7

Ingredients

  • As Needed Kosher Salt
  • 4 lbs. Yellow Potatoes, peeled and cut into 2-3-inch dice
  • ½ teaspoon Baking Soda
  • 5 tablespoons Extra Virgin Olive Oil
  • 1 tablespoon Fresh Rosemary, chopped
  • 3 each Garlic Cloves, minced
  • As Needed Freshly Ground Black Pepper
  • 2 teaspoons Lemon Zest
  • ¼ cup Fresh Parsley, chopped

Preparation

  1. Peel and chop your potatoes into 2-3-inch pieces, ensuring that they are a uniform size, so they cook evenly.
  2. Set them in a bowl of water that’s full enough to cover the potatoes and let them soak for 15-20 minutes to draw out some of the starch.
  3. Drain the water and give the potatoes a rinse to remove additional starch.
  4. While your potatoes soak, adjust your oven rack to the center—this will ensure even roasting. Preheat to 450°F.
  5. Add the potatoes to a pot of cold, salted water, ensuring that they’re completely covered. Bring the water to a boil over high heat and then reduce to a simmer.
    • Note: You can also add garlic, herbs, and other seasonings to the water at this time to infuse your potatoes with more flavor.
  6. After about five minutes, add baking soda to the simmering potatoes.
  7. Let the potatoes cook for about 10 minutes total, or until a knife meets a little resistance when inserted into a potato chunk.
  8. While the potatoes are simmering, prepare an infused oil to coat the potatoes for roasting. Combine olive oil with rosemary, garlic, and black pepper in a saucepan and heat over medium heat. Stir the mixture continuously until the garlic just begins to turn golden, about 3 minutes.
  9. Strain the oil through a fine-mesh strainer into a bowl and set the remaining garlic and rosemary aside to use later.
  10. Drain the boiled potatoes and let them rest for about 1-2 minutes at minimum to allow moisture to evaporate.
  11. Transfer the potatoes to a large bowl. Cover it with a solid surface and gently shake the potatoes. Then, add the infused oil and add salt and pepper to suit your taste. Toss the potatoes again in the oil and seasoning to coat.
  12. Spread the potatoes evenly on a baking sheet; make sure none of the pieces are touching so they can crisp up on all sides. Roast for 20 minutes and remove from the oven to give the pan shake. You can use a thin, flexible metal spatula to release any stuck potatoes.
  13. Return the potatoes to the oven for another 30-40 minutes, or until the potatoes are deep brown and crisp all over.
  14. Remove the fully roasted potatoes from the oven and transfer them to a large mixing bowl. Add the garlic and rosemary mixture you reserved earlier. Add lemon zest and minced parsley. Toss to coat.
  15. Transfer potatoes to a dish and serve while warm.

2 Reviews

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Nutrition Facts Per Serving

Calories

320

Fat

10g

Sodium

105mg

Vitamin C

46mg

Carbohydrates

60g

Fiber

3g

Protein

5g

Potassium

20mg

Sugar

2g

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