Crunchy Roasty Potatoes
Dive into the irresistible perfection of Crunchy Roasty Potatoes, a simple yet flavor-packed recipe that transforms Yukon Gold potatoes into golden, crispy bites of bliss. Perfectly seasoned with garlic powder, smoked paprika, and a touch of black pepper, these oven-roasted gems feature a beautifully crunchy exterior and a tender, fluffy inside. The secret lies in parboiling the potatoes and roughing up their edges, ensuring maximum crispiness in every bite. Ready in under an hour, this gluten-free and vegan-friendly side dish pairs beautifully with everything from roasted meats to fresh salads. Garnish with freshly chopped parsley for a pop of freshness and serve these crowd-pleasers piping hot—every forkful is pure comfort!
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Recipe Information
Ingredients
- 2 lbs Yukon Gold potatoes
- 3 tbsp Olive oil
- 1 tsp Garlic powder
- 1 tsp Smoked paprika
- 1.5 tsp Kosher salt
- 0.5 tsp Black pepper
- 2 tbsp Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or lightly grease it.
Wash and peel the potatoes (optional, depending on your preference). Cut them into evenly-sized chunks, about 1 inch large, for even cooking.
Place the potato chunks into a large pot and cover them with cold water. Add a generous pinch of salt to the water.
Bring the pot to a boil over high heat, then lower the heat and let the potatoes simmer for 8-10 minutes, or until they are fork-tender but not falling apart.
Drain the potatoes in a colander and let them sit for 2-3 minutes to allow excess moisture to evaporate. Shake the colander gently to rough up the edges of the potatoes—this helps them crisp up in the oven.
In a large mixing bowl, combine the olive oil, garlic powder, smoked paprika, kosher salt, and black pepper. Toss the slightly roughened potatoes in this mixture until they are evenly coated.
Spread the coated potatoes on the prepared baking sheet in a single layer, ensuring they have space to crisp up (avoid overcrowding).
Roast the potatoes in the preheated oven for 20 minutes, then use a spatula to flip them over for even browning. Continue roasting for another 15-20 minutes, or until the potatoes are golden brown and crispy.
Remove the potatoes from the oven and let them rest for 2-3 minutes. If desired, sprinkle with freshly chopped parsley for a burst of color and freshness.
Serve immediately and enjoy your crunchy roasty potatoes!
Nutrition Facts
Calories |
239 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.3 g | 13% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 236 mg | 10% | |
| Total Carbohydrate | 35.4 g | 13% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 1.4 g | ||
| Protein | 4.3 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 36 mg | 3% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 853 mg | 18% | |
*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.
