Description
Learn how to make crispy, golden roast potatoes that are fluffy on the inside. Perfect for any meal.
Ingredients
- 2 pounds of Yukon Gold or Russet potatoes
- 2 tablespoons of olive oil
- Salt (to taste)
- Pepper (to taste)
- Fresh rosemary (optional)
- Garlic cloves (optional)
Instructions
- Preheat your oven to 425°F (220°C).
- Peel the potatoes and cut them into even-sized chunks.
- Boil the potato chunks in salted water for about 10 minutes.
- Drain the potatoes and let them sit to dry out slightly.
- Toss the potatoes with olive oil, salt, and pepper.
- Spread the potatoes on a baking sheet.
- Roast for 30-40 minutes, turning occasionally, until crisp and golden brown.
- Add minced garlic and rosemary in the last 10 minutes of roasting for extra flavor.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results.