Description
Deliciously crispy roasted potatoes with garlic and herbs.
Ingredients
Scale
- 4 pounds Russet potatoes, peeled and quartered
- 2 tablespoons kosher salt
- 1 tablespoon baking soda
- 5 tablespoons olive oil
- 3–4 garlic cloves, minced
- Fresh parsley, chopped
Instructions
- Preheat the oven to 425 degrees.
- Add potatoes to a large pot of water along with the salt and baking soda and bring to a boil.
- Boil potatoes for about 10 minutes; you don’t want the potatoes to become too soft. Place the potatoes in a colander to drain the water.
- Add the potatoes back into the pot and give it a vigorous shake or stir to fluff up the sides of the potatoes.
- Add in the olive oil, minced garlic, and black pepper and give it a gentle toss.
- Place the potatoes on a baking sheet and spread them out.
- Bake for 30 minutes, flip the potatoes and bake another 15-20 minutes or until crispy.
- Season to taste with more salt and sprinkle fresh chopped parsley and serve.
Notes
- Adjust the amount of garlic according to your taste.
- Make sure not to overcrowd the baking sheet for even cooking.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Oven Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 1g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg