Ingredients
Scale
- 2½ lbs Yukon gold or russet potatoes, peeled and cut into 2-inch chunks
- 4 tablespoons olive oil or duck fat
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder (or 4 cloves crushed garlic)
- 1 teaspoon chopped fresh rosemary or thyme (optional)
- 1 tablespoon chopped parsley (for garnish)
Instructions
- Preheat your oven to 425°F (220°C) with a large rimmed baking sheet inside.
- Boil a large pot of salted water. Add the potatoes and cook for about 10–12 minutes until just tender. Drain and let steam dry for 2 minutes.
- Return the potatoes to the pot and gently shake to rough up the edges.
- In a mixing bowl, toss the parboiled potatoes with olive oil, salt, pepper, garlic powder, and optional herbs until evenly coated.
- Carefully spread the seasoned potatoes in a single layer on the hot baking sheet. Roast for 40–45 minutes, flipping halfway through until crispy and golden brown.
- Serve hot, garnished with chopped parsley.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 280
- Sugar: 0g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg