Ingredients
Scale
- 5–6 medium-sized russet potatoes, peeled and quartered
- 4 tbsp olive oil
- 2 tsp sea salt
- 1 tsp freshly ground black pepper
- 2 tsp garlic powder
- 2 tsp rosemary, finely chopped (optional)
Instructions
- Start by placing the peeled and quartered potatoes in a large pot of cold, salted water. Ensure the potatoes are fully submerged.
- Bring the water to a boil and let the potatoes cook for 8-10 minutes. They should be slightly soft but not fully cooked.
- Drain the potatoes and shake them in the colander. This roughens up the edges, which will help achieve that crispy exterior.
- Preheat your oven to 425°F (220°C).
- In a large bowl, mix olive oil, salt, black pepper, garlic powder, and rosemary. Toss the parboiled potatoes in this mixture, ensuring they’re well coated.
- Spread the potatoes on a baking sheet in a single layer.
- Roast in the oven for 20-25 minutes, flipping them halfway through, until they’re golden brown and crispy.
- Remove from oven and let them rest for 5 minutes before serving.
Notes
For a zestier variation, consider adding a sprinkle of paprika or grated parmesan in the final 10 minutes of roasting.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Parboiling /Roasting
- Cuisine: International