Description
Golden, crispy-edged potatoes with fluffy, melting interiors. Parboiled then roasted to achieve the ideal contrast of textures with aromatic herbs and seasonings.
Ingredients
Scale
- 3 pounds large russet or Yukon Gold potatoes, peeled
- 1 teaspoon salt (for boiling water)
- 3 tablespoons olive oil or avocado oil
- 2 tablespoons butter, melted
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme leaves
Instructions
- 1. Preheat oven to 450°F. Bring large pot of salted water to boil.
- 2. Peel and cut potatoes into 2-3 inch chunks.
- 3. Parboil potatoes for 8-10 minutes until just tender.
- 4. Drain well and let sit 2-3 minutes to dry.
- 5. Rough up surfaces with fork to create jagged edges.
- 6. Mix oil, butter, salt, pepper, garlic powder, and paprika.
- 7. Toss potatoes with oil mixture until well coated.
- 8. Arrange on baking sheet in single layer.
- 9. Roast 25-30 minutes, flip, then roast 20-25 minutes more.
- 10. Sprinkle with fresh herbs and serve immediately.
Notes
Store leftovers up to 4 days. Reheat in 400°F oven to restore crispiness.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 285
- Sugar: 2g
- Sodium: 410mg
- Fat: 8g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 6g