Description
These Perfectly Crispy Roasted Potatoes are a delightful side dish featuring high-starch potatoes tossed with olive oil, garlic, and fresh herbs, then roasted to golden perfection. Crispy on the outside and tender inside, they are easy to prepare and make a flavorful accompaniment to any meal.
Ingredients
Scale
Potatoes
- 2 pounds High-starch potatoes (Russets or Yukon Golds), cut into uniform chunks
Seasoning & Herbs
- 1/4 cup Extra virgin olive oil
- 1 teaspoon Kosher salt
- 1/2 teaspoon Freshly ground black pepper
- 1 teaspoon Garlic powder
- 1 tablespoon Fresh rosemary, finely chopped
- 1 tablespoon Fresh thyme, finely chopped
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it is hot enough to crisp up the potatoes properly.
- Prepare Potatoes: Wash and peel the potatoes if desired, then cut them into even chunks roughly 1 to 1.5 inches in size for uniform cooking.
- Soak Potatoes: Soak the cut potato chunks in cold water for at least 30 minutes to remove excess starch, which helps achieve a crispier texture.
- Dry Potatoes: Drain and rinse the potatoes under cold water, then pat them thoroughly dry to prevent steaming during roasting.
- Toss with Seasoning: In a large bowl, combine the dried potatoes with extra virgin olive oil, kosher salt, black pepper, garlic powder, and finely chopped rosemary and thyme. Toss until all pieces are evenly coated.
- Arrange on Baking Sheet: Spread the seasoned potatoes out in a single layer on a baking sheet lined with parchment paper for easy cleanup and even roasting.
- Initial Roast: Place the baking sheet in the preheated oven and roast the potatoes for 25 minutes without opening the oven door to maintain even heat.
- Flip and Continue Roasting: Carefully flip the potatoes to promote even browning and return to the oven for an additional 20 to 25 minutes until the potatoes are golden brown and tender when pierced with a fork.
- Cool Slightly: Remove the potatoes from the oven and let them cool for a few minutes to set their crispiness before serving.
- Serve: Serve warm, garnished with extra fresh herbs if desired for an aromatic finishing touch.
Notes
- Soaking the potatoes is crucial for achieving a crispy exterior by removing surface starch.
- Make sure to dry potatoes thoroughly to avoid sogginess.
- Use a single layer on the baking sheet to ensure even roasting and crispiness.
- Flipping the potatoes halfway through cooking promotes uniform browning.
- Feel free to substitute fresh herbs with dried ones, adjusting quantities accordingly.
- This recipe works best with starchy potatoes like Russets or Yukon Golds.
