Ingredients
- Potatoes (2 lbs, about 4-5 medium): Russet or Yukon Gold potatoes are highly recommended for their starch content, which helps achieve ultimate crispiness. Russets will give you a fluffier interior and extra crispy exterior, while Yukon Golds offer a slightly creamier inside with a still wonderfully crispy outside.
- Olive Oil (4 tablespoons): Extra virgin olive oil is preferred for its flavor and health benefits, but avocado oil or melted coconut oil also work well. The oil is crucial for even browning and crisping in the oven.
- Salt (1.5 teaspoons): Kosher salt or sea salt is best for seasoning. Salt not only enhances flavor but also helps draw out moisture from the potatoes, contributing to crispiness.
- Black Pepper (1 teaspoon): Freshly ground black pepper adds a warm, subtle spice. Adjust to your taste.
- Garlic Powder (1 teaspoon): Garlic powder provides a savory depth of flavor that complements the potatoes beautifully.
- Onion Powder (1 teaspoon): Onion powder adds a touch of sweetness and savory notes, enhancing the overall flavor profile.
- Paprika (1 teaspoon): Smoked paprika or regular paprika will add a mild smoky flavor and beautiful color to the potatoes. Smoked paprika is particularly recommended for a richer taste.
- Dried Rosemary (1 teaspoon): Dried rosemary adds a fragrant, herbaceous aroma and flavor. You can also use dried thyme or oregano as alternatives.
- Optional: Fresh Parsley (2 tablespoons, chopped): Fresh parsley, added after cooking, provides a fresh, vibrant garnish and a subtle peppery flavor.
Instructions
- Preheat Your Oven & Prepare Baking Sheet: Preheat your oven to 425°F (220°C). This high temperature is essential for achieving that desirable crispy exterior. Line a large baking sheet with parchment paper. Parchment paper prevents sticking and makes cleanup a breeze, but you can also lightly grease the baking sheet if preferred.
- Wash and Cut the Potatoes: Thoroughly wash the potatoes under cold running water to remove any dirt. You don’t need to peel them for this recipe; the skins contribute to the rustic flavor and extra crispiness. Cut the potatoes into uniform, bite-sized cubes, about ¾ to 1-inch in size. Consistent size is key for even cooking. Smaller cubes will crisp up faster and more readily.
- Parboil the Potatoes (Optional but Highly Recommended for Ultimate Crispiness): Place the cubed potatoes in a large pot and cover them with cold water. Add a generous pinch of salt to the water. Bring the water to a boil and cook for 5-7 minutes, or until the potatoes are slightly tender but not fully cooked. They should be easily pierced with a fork but still hold their shape. Parboiling helps to partially cook the potatoes and create a slightly roughened surface, which will crisp up beautifully in the oven.
- Drain and Dry the Potatoes Thoroughly: Drain the potatoes in a colander and let them steam dry for a few minutes. This step is crucial! The drier the potatoes are before roasting, the crispier they will become. You can even gently pat them dry with paper towels to remove excess moisture.
- Toss with Oil and Seasonings: In a large bowl, toss the slightly cooled and dried potatoes with olive oil, salt, black pepper, garlic powder, onion powder, paprika, and dried rosemary. Ensure that the potatoes are evenly coated with the oil and seasonings. Use your hands to gently massage the seasonings into the potatoes for even distribution.
- Arrange Potatoes on Baking Sheet: Spread the seasoned potatoes in a single layer on the prepared baking sheet. Avoid overcrowding the pan, as this will steam the potatoes instead of roasting them and prevent crisping. If necessary, use two baking sheets to ensure a single layer.
- Roast to Crispy Perfection: Roast in the preheated oven for 25-35 minutes, or until the potatoes are golden brown and crispy, flipping them halfway through cooking. Flipping ensures even browning on all sides. Keep an eye on them towards the end of the cooking time to prevent burning. The cooking time may vary slightly depending on your oven and the size of the potato cubes.
- Optional: Broil for Extra Crispiness (Watch Carefully): For extra crispy potatoes, you can broil them for the last 1-2 minutes of cooking time. Be extremely vigilant during broiling, as potatoes can burn quickly under the broiler. Watch them closely and remove them from the oven as soon as they reach your desired level of crispiness.
- Garnish and Serve: Once the potatoes are perfectly crispy and golden brown, remove them from the oven. If desired, sprinkle with fresh chopped parsley for a fresh, vibrant finish. Serve immediately and enjoy the irresistible crunch!
Nutrition
- Serving Size: one normal portion
- Calories: 220
- Fat: 10g