Roasted Potatoes

Here’s a simple, foolproof roasted potatoes recipe—crispy outside, fluffy inside 🥔✨

Classic Roasted Potatoes

Ingredients

• 2 lb (900 g) potatoes (Yukon Gold or russet work best)

• 3–4 tbsp olive oil

• 1 tsp salt (plus more to taste)

• ½ tsp black pepper

• 1 tsp garlic powder or 3 cloves garlic, minced

• Optional herbs: rosemary, thyme, paprika, or oregano

Instructions

1. Heat oven to 425°F (220°C).

2. Prep potatoes

   • Peel if you like (optional).

   • Cut into evenly sized chunks (about 1–1½ inches).

3. Parboil for extra crispiness (optional but recommended)

   • Boil potatoes in well-salted water for 8–10 minutes, until just tender.

   • Drain and shake them in the pot to rough up the edges.

4. Season

   • Toss potatoes with olive oil, salt, pepper, garlic, and herbs.

5. Roast

   • Spread on a baking sheet in a single layer (don’t crowd).

   • Roast 25 minutes, flip, then roast another 20–25 minutes until golden and crispy.

6. Finish

   • Taste and adjust salt.

   • Optional: sprinkle with fresh herbs or grated Parmesan.

Pro Tips

• Use a preheated baking sheet for maximum crispiness.

• Don’t use parchment if you want the crispiest results—bare metal browns better.

• For extra crunch, add ½ tsp baking soda to the parboiling water.

Easy Variations

• Garlic Parmesan: Add grated Parmesan in the last 10 minutes.

• Spicy: Add smoked paprika + chili flakes.

• Lemon Herb: Finish with lemon zest and juice.

If you want, tell me:

• oven or air fryer?

• crispy vs soft?

• seasoning style (Mediterranean, spicy, garlic-heavy)?