Crispy Roasted Potatoes (steamed then roasted!)

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers a healthier fat profile.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated cheddar

Nutritional yeast is dairy-free and lower in calories.

Chop potatoes into pieces about 1.5 inches (4 cm) in diameter.

Place chopped potatoes onto a tray, ensuring they are not too close together.

Steam the potatoes for about 20 to 25 minutes until they are nice and soft and cooked through.

Give the steamed potatoes a good shake to rough up the edges and maximize surface area.

If shaking doesn't work, lightly crush or squeeze the potatoes with your hand to bruise the edges.

Add olive oil (or duck fat) to the potatoes, using a generous amount.

Sprinkle salt over the potatoes and toss them together to ensure they are well coated in oil.

Place the potatoes in a hot dry oven to roast until crispy, about 45 minutes (up to 1 hour for deeper golden brown).

Check for crispiness and fluffiness on the inside before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens