Crisp Twice Roasted Potatoes
Transform your mealtime with these irresistibly crispy Twice Roasted Potatoes! This recipe takes simple russet potatoes to the next level by roasting them not once, but twice, to achieve the ultimate blend of fluffiness on the inside and golden, crackling crispness on the outside. Coated in a savory mix of olive oil, garlic powder, and freshly chopped rosemary, these potato wedges deliver bold, herby flavors with every bite. A drizzle of optional melted butter in the final moments of roasting adds a decadent touch, making these potatoes perfect as a show-stopping side dish or a crowd-pleasing snack. Ready in just over an hour, this easy recipe will become your go-to for crispy roasted potatoes that everyone will rave about!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 large Russet potatoes
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 1 tablespoon Rosemary (fresh, chopped)
- 1 tablespoon Butter (optional)
Instructions
Preheat your oven to 400°F (200°C).
Wash and scrub the russet potatoes thoroughly. Leave the skins on for added crispness.
Pierce each potato several times with a fork to allow steam to escape during the first roast.
Place the potatoes directly on the oven rack and bake for 40 minutes, or until the potatoes are tender when pierced with a knife.
Remove the baked potatoes from the oven and let them cool for 10 minutes, or until they’re safe to handle.
Preheat the oven to 450°F (230°C).
Cut each potato into quarters (or eighths, if they’re large) to create wedges.
In a large mixing bowl, combine the olive oil, salt, black pepper, garlic powder, and chopped rosemary.
Add the potato wedges to the bowl and toss until evenly coated with the oil and seasonings.
Spread the coated potato wedges on a large baking sheet in a single layer, ensuring they don’t overlap.
Roast the potatoes in the oven for 20 minutes, flipping them halfway through for even crisping.
Optionally, melt the butter and drizzle it over the potatoes in the final 5 minutes of baking for extra flavor.
Remove the potatoes from the oven when they are golden-brown and crispy on the outside.
Serve immediately as a side dish or snack, garnished with extra rosemary if desired.
Nutrition Facts
Calories |
1655 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.6 g | 69% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 2531 mg | 110% | |
| Total Carbohydrate | 265.8 g | 97% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 13.9 g | ||
| Protein | 35.2 g | 70% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 193 mg | 15% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 6755 mg | 144% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
