Crispy Roast Potatoes:
Ingredients:
2 lbs (1 kg) Yukon Gold or Russet potatoes
4 tbsp olive oil (or duck fat for enhanced flavor)
2 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
1 tsp dried rosemary or thyme (optional)
Salt and freshly ground black pepper, to taste
2 tbsp fresh parsley, chopped (for garnish)
Instructions:
1. Prepare the Potatoes:
Begin by preheating your oven to 425°F (220°C).
Peel the potatoes and cut them into uniform chunks, approximately 1.5 inches in size.
2. Parboil the Potatoes:
In a large pot, bring salted water to a boil. Add the potatoes and cook for 7-10 minutes until they are slightly tender but not fully cooked.
Drain the potatoes and allow them to sit in the colander for a minute to steam dry.
3. Roughen the Edges:
Gently shake the drained potatoes in the colander to create rough edges, which will contribute to a crispier texture.
4. Season and Coat:
In a large mixing bowl, combine olive oil, garlic powder, onion powder, smoked paprika, rosemary, salt, and pepper.
Add the potatoes to the bowl and toss them in the seasoned oil mixture until they are thoroughly coated.
5. Roast the Potatoes:
Arrange the potatoes in a single layer on a baking sheet, ensuring they are not overcrowded.
Roast in the oven for 45-50 minutes, turning the potatoes halfway through to promote even crisping.
6. Serve:
Once roasted, remove the potatoes from the oven and garnish with fresh parsley.
Serve immediately and relish the delightful crunch!
Please share your results!
