Description
Deliciously crispy roasted potatoes seasoned with garlic and herbs.
Ingredients
Scale
- 2 pounds Russet or Yukon Gold Potatoes (Pick russets for extra crunch.)
- 1 tablespoon Kosher Salt (Adjust to taste.)
- 1 teaspoon Baking Soda (Helps create a rough surface.)
- 1/4 cup Extra-Virgin Olive Oil (Can be substituted with duck or beef fat.)
- 2 sprigs Fresh Rosemary (Feel free to use other herbs.)
- 2 cloves Fresh Garlic (Minced.)
- 1 teaspoon Freshly Ground Black Pepper (Adjust for your taste.)
- 2 tablespoons Fresh Parsley (Chopped, substitute with other herbs if desired.)
Instructions
- Preheat the oven to 450°F (230°C).
- Boil 2 quarts of water in a large pot, adding kosher salt and baking soda.
- Add peeled and cut potatoes to the pot; boil for about 10 minutes until tender.
- Heat olive oil in a saucepan with chopped rosemary, minced garlic, and black pepper until garlic is golden.
- Drain the potatoes and let them dry in a colander for about 30 seconds.
- Toss the dried potatoes in the infused oil, ensuring thorough coating.
- Spread potatoes on a baking sheet in a single layer and roast for the first 20 minutes without disturbance.
- After 20 minutes, gently shake the pan and continue roasting for another 30-40 minutes until deep brown and crispy.
- Transfer the cooked potatoes to a bowl, adding back in the garlic and rosemary mixture.
- Garnish with fresh parsley before serving.
Notes
- For extra flavor, experiment with different herbs like thyme or oregano.
- You can use other types of potatoes, but russets will give you the best texture.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Oven Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 1g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg