Crispy Roasted Potatoes

Ingredients

• 2 lb potatoes (Yukon Gold or Russet, cut into 1-inch chunks)
• 3 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried rosemary (crushed)
• 1 tsp salt (or to taste)
• 0.5 tsp black pepper (freshly ground)
• 1 tbsp fresh parsley (finely chopped, for garnish)

Steps

1. 1

   Preheat your oven to 425°F (220°C).

2. 2

   Place the potato chunks into a large mixing bowl.

3. 3

   Drizzle the olive oil over the potatoes and toss well to ensure every piece is thoroughly coated.

4. 4

   Sprinkle the garlic powder, dried rosemary, salt, and black pepper over the potatoes. Toss again to distribute the seasonings evenly.

5. 5

   Spread the potatoes in a single layer on a large rimmed baking sheet. Do not overcrowd the pan, as this will cause them to steam rather than roast.

6. 6

   Roast in the preheated oven for 20 minutes.

7. 7

   Remove the pan from the oven and use a spatula to flip the potatoes.

8. 8

   Return to the oven and roast for another 20-25 minutes, or until the potatoes are deep golden brown and crispy on the outside and tender on the inside.

9. 9

   Remove from the oven and garnish with fresh parsley before serving immediately.

Notes

For extra crispy potatoes, you can parboil the potato chunks in salted water for 5 minutes before roasting. Drain them well and shake them in the pot to roughen up the edges before adding the oil and spices.

Nutrition per serving

• side dish
• appetizer
• vegetarian
• vegan
• gluten-free
• roasted
• potatoes