Low Sodium Perfect Crispy Roast Potatoes
Transform your side dish game with 'Low Sodium Perfect Crispy Roast Potatoes,' a guilt-free way to enjoy irresistible crunch and golden-brown perfection. This recipe starts with Yukon Gold potatoes, known for their creamy texture, which are boiled briefly for tender edges before roasting to a tantalizing crisp. The low-sodium seasoning blend of garlic powder, onion powder, paprika, and black pepper delivers bold flavor without sacrificing health, while fresh rosemary and thyme add an aromatic finish that elevates each bite. Simple techniques like par-boiling and spacing the potatoes on the baking sheet ensure flawless crispiness, making this dish both approachable and foolproof. Ready in just an hour, these savory roasted potatoes pair effortlessly with your favorite meals, from hearty roasts to light salads. Perfect for those seeking a healthier take on indulgent comfort food, this recipe is a must-try for crispy potato lovers!
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Recipe Information
Ingredients
- 2 pounds Yukon Gold potatoes
- 3 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 1 tablespoon Fresh rosemary
- 1 tablespoon Fresh thyme
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup.
Thoroughly wash and peel your Yukon Gold potatoes. Cut them into evenly sized chunks, about 1-inch pieces, to ensure even cooking.
Place the cut potatoes in a large pot and cover them with cold water. Bring the water to a boil over medium-high heat, then reduce the heat to a simmer. Cook for 10 minutes, allowing the edges to get slightly tender—this helps in achieving crispy edges.
While the potatoes are simmering, mix 3 tablespoons of olive oil, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 0.5 teaspoon of black pepper, and 0.5 teaspoon of paprika in a small bowl.
Drain the potatoes in a colander and let them steam for a minute to remove excess moisture. Transfer them back to the pot, sprinkle the seasoned oil mixture over the potatoes, and gently toss until each piece is well coated.
Spread the potatoes onto the prepared baking sheet in a single layer, ensuring they have enough space and aren’t crowded—this promotes crispiness.
Roast in the preheated oven for 30 minutes, then use a spatula to flip the potatoes. Continue roasting for another 15 minutes or until they are golden brown and crispy to your liking.
While the potatoes are roasting, finely chop 1 tablespoon each of fresh rosemary and fresh thyme.
As soon as the potatoes are out of the oven, sprinkle the chopped herbs over them while they're still hot. Gently toss to distribute the herbs evenly.
Serve immediately while hot for the best texture. Enjoy your low sodium, perfectly crispy roast potatoes!
Nutrition Facts
Calories |
1080 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.9 g | 55% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 68 mg | 3% | |
| Total Carbohydrate | 165.5 g | 60% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 6.4 g | ||
| Protein | 19.5 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 153 mg | 12% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 3900 mg | 83% | |
*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.
