Crispy Roasted Potatoes
Ingredients
The potatoes
-
1
quart
water
-
1
tablespoon
kosher salt
-
¼
teaspoon
baking soda
-
1
lb
baby potatoes or Yukon Gold potatoes
The oil and seasoning
-
2
tablespoons
olive oil
-
2
cloves
garlic, minced
-
1
tablespoon
chopped herb (rosemary, oregano, and/or thyme)
-
3
dashes
ground black pepper
-
1
tablespoon
chopped parsley
Instructions
- Preheat the oven to 450°F (232°C).
- Slice the mini baby potatoes in half or leave them whole if small; quarter Yukon Gold potatoes if using larger ones.
- Boil water in a large pot and add ½ tablespoon of kosher salt, baking soda, and the potatoes; parboil for 10 to 15 minutes.
- Drain the potatoes and let them cool.
- Heat olive oil, garlic, and herbs in a skillet over medium heat; strain the oil once the garlic turns brown and reserve the fried garlic and herbs.
- Return the skillet to medium heat, add the oil, potatoes, remaining salt, and black pepper; toss to coat the potatoes in starch.
- Roast the potatoes for 15 minutes or until golden brown and crispy.
- Top with fried garlic, herbs, and chopped parsley; serve immediately.
Nutrition Facts (estimated)
Servings
3
Calories
207
Total fat
10g
Total carbohydrates
28g
Total protein
3g
Sodium
2443mg
Cholesterol
0mg
You might also like