Description
Perfectly golden and crisp on the outside with a fluffy interior, these crispy roast potatoes make the ideal side dish for any meal.
Ingredients
Scale
- 2 pounds russet potatoes, peeled and cut into chunks
- 3 tablespoons olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon smoked paprika (optional)
- 1 tablespoon cornmeal or semolina (for extra crispiness)
Instructions
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
- Place potato chunks in a large pot of cold, salted water. Bring to a boil and simmer for 10 minutes, or until just tender when pierced with a fork.
- Drain the potatoes thoroughly. Roughen the edges by shaking them in the colander, then transfer to a large mixing bowl.
- Add olive oil, sea salt, black pepper, garlic powder, smoked paprika (if using), and cornmeal or semolina. Toss to coat evenly.
- Spread the potatoes in a single layer on the prepared baking sheet. Roast in the oven for 40 minutes, turning once halfway through, until crispy and golden brown.
- Remove from oven and toss with fresh parsley. Serve immediately while hot and crispy.
Notes
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 1g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg