Roasted Potatoes Recipe
Crispy on the outside, fluffy inside – this easy oven-baked side dish is perfect for family dinners and festive feasts.
Ingredients
- 2 pounds Yukon Gold or russet potatoes scrubbed, skins left on
- 2 tablespoons extra-virgin olive oil or avocado oil
- 1 teaspoon kosher salt or fine sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder or freshly minced garlic
- 1 teaspoon dried rosemary or 1 tablespoon chopped fresh herbs (thyme, parsley)
- Optional splash of lemon juice
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment or grease lightly.
- Soak cut potatoes in cold water for 30 minutes, then pat dry.
- Toss potatoes with oil, salt, pepper, garlic, and herbs in a bowl.
- Arrange potatoes on baking sheet, cut-side down, with space between each piece.
- Roast in oven for 25 minutes, flip, then roast another 10-15 minutes until golden brown.
- Sprinkle with extra salt, fresh herbs, and lemon juice. Serve immediately for maximum crunch.
Notes
For extra crispy edges, soak potatoes in cold water for 30 minutes before roasting. Experiment with seasonings for different flavors. Leftover roasted potato skins can be turned into a quick snack by frying in hot oil like mini chips.
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