Paleo Perfect Crispy Roast Potatoes
Discover the ultimate crowd-pleaser with these Paleo Perfect Crispy Roast Potatoes, a guilt-free indulgence that pairs golden, crispy exteriors with tender, fluffy interiors. Made with Yukon Gold potatoes, olive oil, and a medley of seasonings like garlic powder, dried rosemary, and freshly chopped parsley, this recipe embraces wholesome, paleo-friendly ingredients without skimping on flavor or texture. The secret lies in parboiling the potatoes for soft centers, then roasting them on a preheated baking sheet for that irresistible crunch. Ready in just an hour with minimal effort, these savory bites make an ideal side dish for dinner or a hearty addition to holiday feasts. It’s time to elevate your potato game with this gluten-free, paleo-approved classic!
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Recipe Information
Ingredients
- 2 pounds small to medium-sized Yukon Gold potatoes
- 3 tablespoons olive oil
- 1 teaspoon sea salt
- 0.5 teaspoon freshly ground black pepper
- 0.5 teaspoon garlic powder
- 1 teaspoon dried rosemary
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 425°F (220°C).
Wash and peel the potatoes. Cut them into even chunks, approximately 1-1.5 inches each, for uniform cooking.
Fill a large pot with water and bring it to a boil. Add a generous pinch of salt.
Add the potato chunks to the boiling water and parboil them for about 8 minutes, or until the edges start to soften. Drain well.
While the potatoes are parboiling, prepare a large baking sheet by adding 2 tablespoons of olive oil, spreading it evenly. Place the baking sheet in the preheating oven to heat the oil.
In a large bowl, combine the parboiled potatoes, 1 tablespoon of olive oil, sea salt, black pepper, garlic powder, and dried rosemary. Toss until the potatoes are evenly coated with the seasoning.
Carefully remove the hot baking sheet from the oven. Arrange the potatoes in a single layer on the sheet, ensuring each piece has contact with the hot surface.
Roast in the preheated oven for 25 minutes, then flip the potatoes using a spatula to ensure even browning on all sides.
Continue roasting for an additional 15-20 minutes, or until the potatoes are golden and crispy on the outside.
Remove the baking sheet from the oven and transfer the crispy roast potatoes to a serving dish.
Sprinkle with fresh chopped parsley for an added burst of flavor before serving.
Nutrition Facts
Calories |
1057 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.8 g | 55% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2362 mg | 103% | |
| Total Carbohydrate | 160.0 g | 58% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 6.2 g | ||
| Protein | 18.8 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 150 mg | 12% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 3850 mg | 82% | |
*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.
