Roast Potatoes
Golden, crispy, and irresistibly fluffy on the inside, these roast potatoes are the ultimate side dish for any occasion. Made with Yukon Gold or Russet potatoes parboiled for perfect tenderness, and roasted in a hot oven with olive oil, garlic powder, and fresh herbs like rosemary or thyme, they achieve a mouthwatering crunch while staying light and creamy within. A quick shake in a colander before roasting ensures those coveted crispy edges that make every bite crave-worthy. With just 15 minutes of prep time and a quick flip midway through their 50-minute roast, these easy and flavorful potatoes pair beautifully with everything from roasted meats to hearty salads. Perfectly seasoned and undeniably satisfying, this recipe is your go-to for classic and crowd-pleasing roast potatoes.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds Yukon Gold or Russet potatoes
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 0.5 teaspoons Garlic powder
- 2 sprigs Fresh rosemary or thyme (optional)
Instructions
Preheat your oven to 425°F (220°C). Place a large baking sheet in the oven to heat up while you prepare the potatoes.
Peel the potatoes (if desired) and cut them into approximately 1-2 inch chunks. Aim for uniform sizes to ensure even cooking.
Bring a large pot of salted water to a boil. Add the potato chunks and parboil them for about 8-10 minutes, or until the edges start to soften but the interiors are still firm.
Drain the potatoes in a colander and let them sit for a minute to dry. Shake the colander gently to rough up the edges of the potatoes—this helps create a crispy texture in the oven.
In a large bowl, toss the potatoes with olive oil, salt, black pepper, and garlic powder, ensuring each piece is evenly coated. If using fresh rosemary or thyme, add the sprigs to the bowl as well.
Carefully remove the heated baking sheet from the oven and evenly spread the potatoes on it, ensuring none are overcrowded or overlapping.
Roast the potatoes in the preheated oven for 40-50 minutes, flipping them halfway through cooking to ensure even browning.
Remove from the oven once the potatoes are golden brown and crispy. Discard the rosemary or thyme sprigs, if used.
Serve hot as a side dish and enjoy the crispy outside and fluffy inside of these delicious roast potatoes!
Nutrition Facts
Calories |
1062 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.7 g | 55% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2424 mg | 105% | |
| Total Carbohydrate | 161.7 g | 59% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 6.2 g | ||
| Protein | 18.8 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 133 mg | 10% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 3831 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.
