Crunchy Roasted Potatoes | Oven Roasted Potatoes Recipe

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

Start by choosing russet or Yukon Gold potatoes for roasting.

Cut the potatoes in half lengthwise, then cut them into pieces about an inch and a quarter thick, leaving the peels on for extra crunch.

Boil salted water with a little baking soda.

Blanch the potato pieces in the boiling water for 10 to 15 minutes to soften the edges.

Strain the potatoes and let them sit in a bowl for about 5 minutes to steam.

Add a little olive oil to the potatoes and season with kosher salt and black pepper, mixing well.

Preheat a roasting pan in the oven for 10 minutes, then add olive oil to the pan and return it to the oven for another 5-6 minutes.

Carefully add the potatoes to the hot pan in a single layer and return to the oven.

Roast the potatoes for 10 minutes, then toss them to ensure even browning.

Continue roasting and tossing the potatoes every 10 minutes for a total of 30 minutes.

After 30 minutes, add whole garlic cloves (with peels) and a teaspoon of butter to the potatoes, then return to the oven for 3 minutes.

Add sage and rosemary to the potatoes, ensuring the herbs are submerged in the oil, and roast for another 2 minutes.

Remove the potatoes from the oven, drain excess fat, and garnish with flaky salt and reserved herbs before plating.

Equipment Needed

Spice Level:

Allergens