Description
Crispy Roast Potatoes: Golden and crunchy potatoes roasted to perfection with garlic, rosemary, and olive oil. A comforting crowd-pleaser!
Ingredients
Scale
- 3 pounds (1.4 kg) Russet or Yukon Gold potatoes
- 1/4 cup (60 ml) high-quality olive oil or duck fat
- 4 cloves garlic, minced (optional)
- 2 tablespoons (30 g) semolina or flour
- 1 tablespoon (15 g) kosher salt
- 1 teaspoon (5 g) freshly ground black pepper
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
Instructions
- Step 1: Preheat Your Oven Preheat your oven to 450°F (230°C). While the oven heats, peel and cut the potatoes into even chunks. Place a roasting pan with fat into the oven.
- Step 2: Parboil Potatoes Boil the potatoes for 7-8 minutes until slightly softened. Drain and return them to the pot to steam dry for 2 minutes, then rough up the surfaces.
- Step 3: Rough Up Potatoes After roughing up the potatoes, sprinkle with semolina or flour to coat the surfaces. This step ensures extra crispness.
- Step 4: Preheat Fat Carefully remove the hot roasting pan from the oven and add the potatoes, ensuring they get coated with the hot oil. Arrange in a single layer.
- Step 5: Roast Potatoes Roast undisturbed for 30 minutes, then turn each potato. Return to the oven for another 20-30 minutes until deeply golden and crunchy.
- Step 6: Season Potatoes Season the hot potatoes with salt and pepper, then let them rest for a few minutes before serving.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal per serving
- Sugar: 2g
- Sodium: 740mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg