Crispy Roasted Potatoes
Ingredients
-
6
medium-sized
russet potatoes, peeled and quartered
-
2
tbsp
sea salt
-
1
tbsp
baking soda
-
3
tbsp
olive oil
-
3
cloves
garlic, pressed or grated
-
1
tbsp
vegan butter
-
1
tsp
onion powder
-
1
tsp
sea salt
-
½
tsp
cracked pepper
-
3
tbsp
fresh thyme, smashed
Instructions
- 1. Bring a large pot of water to a boil and add salt and baking soda.
- 2. Add the potatoes and parboil for 10 minutes.
- 3. Preheat the oven to 425°F and line baking sheets with parchment paper.
- 4. Remove the potatoes from the water, strain, and transfer them to a bowl.
- 5. Add salt, pepper, onion powder, oil, garlic, and butter to the bowl and stir gently.
- 6. Transfer the potatoes to the baking sheet, ensuring they are cut-side down and have space between them.
- 7. Bake in the oven for 30 minutes, then flip the potatoes and distribute thyme evenly on top.
- 8. Bake for an additional 20 minutes or until golden brown.
Nutrition Facts (estimated)
Servings
5
Calories
289
Total fat
9.8g
Total carbohydrates
47.7g
Total protein
5.8g
Sodium
3307.3mg
Cholesterol
0mg
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