Crispy Roasted Potatoes
Congratulations on discovering your new favorite side dish! But seriously, Crispy Roasted Potatoes is a guaranteed crowd pleaser every time.
Servings: 6
Calories: 161kcal
Ingredients
- ½ teaspoon baking soda
- 1 tablespoon + 1 teaspoon Kosher salt, separated
- 2 pounds (about 4) medium-sized Russet potatoes scrubbed, peeled, and cut into large, 1" pieces
- ⅓ cup olive oil
- ½ teaspoon black pepper
- 1 tablespoon chopped Italian parsley (optional)
Instructions
- Preheat the oven to 425° and have ready a large, rimmed pan lined with non-stick aluminum foil.
- Fill a large saucepan ⅔s of the way full with water (about 8-10 cups of water). Bring to a roaring boil.
- Once the water comes to a boil, add the baking soda and 1 tablespoon of Kosher salt to the water, followed by the potatoes. Use a slotted spoon or skimmer to gently drop them in and avoid splashing hot water.
- Boil the potatoes for 10 minutes. Then, pour them over a colander in the sink and strain well. Transfer the potatoes to a mixing bowl and set aside.
- Combine oil, ½ teaspoon Kosher salt, black pepper, and chopped parsley in a small bowl and stir. Pour the oil mixture over the potatoes and gently toss with a spoon to combine.
- Pour the potatoes over the prepared sheet pan and spread apart so they are not bunched together or crowded.
- Bake for 20 minutes. Then, pull from the oven and turn using a wideset spatula. Return to oven to continue baking for another 20 minutes. Allow to cool slightly before serving.
Notes
Recipe inspired by Serious Eats, "The Best Roasted Potatoes Ever."
Nutrition
Calories: 161kcal | Carbohydrates: 27g | Protein: 3g | Fat: 4g | Sodium: 395mg | Potassium: 630mg | Fiber: 2g | Vitamin C: 8.6mg | Calcium: 20mg | Iron: 1.3mg