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–+ servings

Crispy Roasted Potatoes

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These crispy roasted potatoes are a delightful and versatile side dish, offering an irresistible crunch and comforting flavor that complements any meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 200
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 lb small potatoes (Yukon Gold, fingerlings, or baby red potatoes) Choose your preferred type of small potatoes.
  • 3 tbsp olive oil or melted butter Can substitute olive oil with high-quality vegetable oil or ghee.
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 cloves garlic, minced (optional) Add for extra flavor.
  • 1 tsp smoked paprika or sweet paprika (optional) For a depth of flavor.
  • 1–2 tbsp fresh chopped parsley or chives for garnish Use fresh herbs for added color.
  • to taste pinch Flaky salt for finishing Sprinkle on top before serving.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Wash the potatoes thoroughly and cut larger ones in half to ensure even cooking.
Cooking
  1. Place all the potatoes in a pot, cover them with cold water, add salt, and bring everything to a boil.
  2. Allow them to boil for 8–10 minutes, until a fork slides in easily.
  3. Drain the potatoes and let them steam dry for 1–2 minutes.
  4. Rough up the edges! You can shake the pot gently or use a fork to lightly smash the tops.
  5. Toss the potatoes with olive oil, minced garlic, paprika, salt, and black pepper until well coated.
  6. Spread the potatoes on a baking sheet with the cut sides facing down.
  7. Roast in the oven for 25–30 minutes, flipping once if desired, until they're golden and crispy.
  8. Remove from the oven, sprinkle with fresh herbs and flaky salt, and serve immediately for the best texture!

Nutrition

Serving: 1gCalories: 200kcalCarbohydrates: 30gProtein: 4gFat: 8gSaturated Fat: 1gSodium: 300mgFiber: 3gSugar: 1g

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in an oven or skillet for best results.
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