Description
Deliciously crispy roasted Yukon Gold or russet potatoes, perfect as a side dish.
Ingredients
Scale
- 2 pounds Yukon Gold or russet potatoes, cut into 1-inch chunks
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika (smoked or sweet)
- 1 tablespoon fresh rosemary or thyme, chopped (optional)
Instructions
- Start by cutting your potatoes into even, bite-sized chunks.
- Aim for 1-inch pieces so they cook evenly and get that golden crust.
- Boil the potato chunks in salted water for about 7–8 minutes, just until they start to soften on the edges. Drain them well and let them sit in the colander for a few minutes.
- Toss the warm potatoes in a large bowl with olive oil, salt, pepper, garlic powder, and paprika.
- Add chopped fresh herbs if you’ve got them. Use a silicone spatula to coat every piece.
- While the potatoes are boiling, preheat your oven to 425°F (220°C) and place your baking sheet lined with parchment paper inside to heat up.
- Once your potatoes are seasoned, spread them out on the hot tray in a single layer.
- Roast the potatoes for 20 minutes, then flip them and roast for another 15–20 minutes. You’re looking for golden brown, crispy edges and a soft, fluffy interior.
Notes
- For extra flavor, add more seasoning or your favorite spices.
- Fresh herbs can elevate the taste, so consider using thyme or rosemary.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 1g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg