Description
These crispy roasted potatoes are golden, crunchy on the outside, and fluffy on the inside. Perfectly seasoned and finished with fresh herbs, they make an irresistible side dish for any meal.
Ingredients
- 2.5 pounds yukon gold potatoes, chopped into 1-inch pieces
- 2 teaspoons kosher salt
- 1/2 teaspoon baking soda
- 1/4 cup olive oil
- 4 garlic cloves, smashed
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Chopped fresh parsley, for topping
Instructions
- Preheat the oven to 450°F (232°C).
- Bring a large pot of water to a boil. Add 2 teaspoons kosher salt and the baking soda.
- Add the chopped potatoes and boil for 10 minutes, until fork tender but not falling apart.
- While potatoes boil, heat olive oil in a small saucepan over medium heat. Add smashed garlic cloves and cook until golden and fragrant. Remove garlic and set oil aside.
- Drain the potatoes and return them to the pot. Shake them around to roughen up the edges.
- Pour the infused oil over the potatoes. Add smoked paprika, black pepper, garlic powder, and onion powder. Toss to evenly coat.
- Spread the potatoes out on a baking sheet in a single layer.
- Roast for 45 to 50 minutes, flipping once halfway through, until crispy and golden.
- Top with fresh parsley before serving.
Notes
- Boiling the potatoes with baking soda helps create a starchy surface for extra crispiness.
- Infusing the oil with garlic adds a rich, aromatic flavor.
- Best served immediately for maximum crispiness.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 1g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
