Description
Golden-brown, perfectly crispy on the outside, fluffy on the inside roasted potatoes seasoned with herbs and garlic. These potatoes make an irresistible side dish for any meal.
Ingredients
Scale
- 3 pounds Yukon Gold potatoes, cut into 1-inch chunks
- 4 tablespoons olive oil
- 4 cloves garlic, minced
- 2 teaspoons fresh rosemary, chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Parboil potatoes in salted water for 8 minutes until edges soften.
- Drain well and shake in colander to roughen edges.
- Toss with oil, garlic, rosemary, salt, and pepper.
- Spread on baking sheet, don’t overcrowd.
- Roast at 425°F for 45 minutes, flipping halfway through.
Notes
- Parboiling is crucial for the perfect crispy exterior
- Leave space between potatoes for even browning
- Yukon Gold potatoes work best, but russets are good too
- Can be reheated in a hot oven for 10 minutes
- Prep Time: 15 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: 290
- Sodium: 410mg
- Fat: 10g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 5g