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Crispy Roasted Potatoes

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Crispy Roasted Potatoes are a beloved side dish that combines golden-brown, crispy edges with tender insides, perfect for any meal or occasion.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Side Dish, Vegetarian
Cuisine: American
Calories: 220
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 lb small potatoes (Yukon Gold, fingerlings, or baby red potatoes)
Seasoning and Oil
  • 3 tbsp olive oil or melted butter Use olive oil for a healthier twist.
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 cloves garlic, minced (optional)
  • 1 tsp smoked paprika or sweet paprika (optional)
  • 1-2 tbsp fresh chopped parsley or chives for garnish
  • to taste flaky salt for finishing

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.
  3. Place the potatoes in a pot, cover them with cold water, add a dash of salt, and bring to a boil.
  4. Boil the potatoes for 8-10 minutes until they’re fork-tender. Be careful not to overcook them!
  5. Drain the potatoes and let them steam-dry for 1-2 minutes.
  6. Roughen up the edges by giving the pot a gentle shake or lightly smashing them with a fork.
Cooking
  1. In a mixing bowl, toss the potatoes with olive oil, minced garlic (if using), smoked or sweet paprika, kosher salt, and black pepper.
  2. Spread the potatoes cut-side down on a baking sheet, arranging them to allow for space to crisp up.
  3. Roast for 25-30 minutes until they’re golden brown, flipping them once halfway through for even crispiness.
  4. Once they’re out of the oven, sprinkle with fresh herbs and flaky salt before serving immediately.

Nutrition

Serving: 1gCalories: 220kcalCarbohydrates: 34gProtein: 3gFat: 10gSaturated Fat: 1gSodium: 350mgFiber: 3gSugar: 1g

Notes

Leftover potatoes can be stored in an airtight container in the refrigerator for up to 3 days. To regain crispiness, reheat in a preheated oven at 400°F for 10-15 minutes.
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