Crispy Roasted Potatoes
Crispy Roasted Potatoes are golden, crunchy on the outside and pillowy inside, making them a fantastic side for any meal.
Ingredients
Veggies
- 2 lb Russet or Yukon Gold potatoes, scrubbed and cut into 1–1½ inch pieces
Parboil Essentials
- 1 tsp baking soda
Aromatics
- 3 cloves garlic, minced
- 2 tbsp fresh rosemary, finely chopped
- 2 tbsp fresh parsley, chopped
Oil & Fat
- 3 tbsp olive oil
Seasonings & Salt
- 1 tsp garlic herb seasoning
- 1 tsp smoky paprika
- 1 tsp lemon pepper
- 1 tsp za'atar spice (optional)
- to taste Kosher salt and freshly ground black pepper
Instructions
Preparation
- Preheat the oven to 425°F and line a rimmed baking sheet with parchment or lightly oil it.
- Place potatoes in a pot, cover with cold water, add 1 tsp baking soda, bring to a simmer and cook for 8–10 minutes until just tender.
- Drain well, return to the hot pot, cover and shake gently for 20–30 seconds to roughen edges.
Cooking
- Combine olive oil, garlic, rosemary and seasonings in a bowl, then toss potatoes to coat evenly; season with salt and pepper.
- Arrange potatoes in a single layer on the baking sheet and roast for 35–45 minutes, flipping once halfway, until deeply golden and crisp.
Notes
Parboil just until slightly tender to avoid falling apart while roasting. Use high heat (425°F) and don’t crowd the pan to ensure maximum crisping. Store leftovers in an airtight container and re-crisp in a hot oven or skillet.