Crispy Oven Roasted Potatoes
These Crispy Oven Roasted Potatoes are pretty much the default side dish for just about any weeknight meal in our house. They're easy, they use simple ingredients, and they're delicious! Not much else to ask for, right?
Servings: 4 Adults
Calories: 335kcal
Equipment
- Large Pot
- Large Bowl
Ingredients
- 4 Cups Water For Boiling
- 5 Russet Potatoes 5 - 6 Medium Potatoes or 3 - 4 Large Potatoes
- 4 Tablespoons Neutral Oil
- ¼ Cup Finely Minced Herbs Parsley, Cilantro, Sage, Rosemary, Thyme, etc.
- Kosher Salt To Taste
Instructions
- Preheat oven to 450°F with the rack in the middle of the oven.
- Bring about 4-cups of water to a boil in a large pot. Add several pinches of salt and stir to dissolve.
- While water comes to a boil, cut potatoes into bite sized pieces, about ¾-inch by ¾-inch.
- Add potatoes to boiling water, and boil for 10-15 minutes until just fork tender.
- Drain potatoes and add to a large bowl. Add several tablespoons of any neutral tasting oil, and several large pinches of salt. Toss vigorously until a starchy film forms, coating each potato piece.
- Add the potatoes to a rimmed baking sheet, separating into a single layer. Roast undisturbed for 15 to 20-minutes. Using a spatula, flip potatoes and cook for an additional 15 to 20-minutes, until golden brown.
- Add the potatoes to a large bowl, and toss with kosher salt and finely minced herbs of your choosing. Serve warm.
Notes
The amounts and measurements shown above are approximate. The measurements largely depend on the size and quantity of the potatoes used. This can easily be scaled up or down as needed.
Nutrition
Calories: 335kcal | Carbohydrates: 48g | Protein: 6g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 28mg | Potassium: 1131mg | Fiber: 4g | Sugar: 2g | Vitamin A: 319IU | Vitamin C: 20mg | Calcium: 47mg | Iron: 3mg
