Easy Crispy Oven Roasted Potatoes Recipe

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated cheddar

Nutritional yeast adds a cheesy flavor with fewer calories.

Wash and dry the yukon gold potatoes, ensuring they are very dry before roasting to achieve a crispy exterior.

Cut the potatoes into bite-sized chunks, aiming for pieces roughly 1 to 1.5 inches in size for quicker cooking and increased crispness.

Place the potato chunks in a large bowl.

Toss the potato chunks with avocado oil, minced garlic, salt, paprika, and black pepper until evenly coated.

Spread the seasoned potatoes out onto a baking sheet in a single layer, placing them flat side down.

Lay fresh rosemary sprigs directly on top of the potatoes on the baking sheet, spreading them out evenly.

Preheat the oven to 425°F (220°C).

Place the baking sheet in the preheated oven and roast the potatoes for about 30 to 35 minutes.

About halfway through (around 15 minutes in), gently turn the potatoes over using a spatula or tongs to promote even browning.

Add small pieces of butter evenly over the potatoes on the baking sheet, then return the baking sheet to the oven to finish roasting.

After 35 minutes, remove the potatoes from the oven; they should be golden and crispy on the outside and fluffy inside.

Garnish with parsley and sprinkle garlic crystal salt over the potatoes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens