Roasted Potatoes Recipe
Fluffy and soft on the inside with ultra crispy almost chip-like outsides.
Servings: 6
Calories: 168kcal
Ingredients
- 4-6 potatoes Yukon Gold or similar preferred
- 1/4 neutral oil high heat such as grapeseed or safflower oil
- 1 bunch green onions sliced
- flaky sea salt
Instructions
- Preheat the oven to 425°F. Peel the potatoes and cut into even 2-inch pieces. Rinse the potatoes and place in a large pot just covered with cold water. Salt the water and bring to a boil. When at a boil, turn down the heat to a gentle boil and cook for 7-8 minutes until the potatoes are par cooked. Drain in a colander and shake to roughen up the edges. The potatoes will look fluffy.
- Put the potatoes on a deep baking sheet or oven safe roasting dish and use a pair of tongs to coat each potato with oil.
- Roast the potatoes for 30-35 minutes, flipping once or twice during the last 15 minutes, until golden brown and crispy.
- Remove the pan from the oven and add the scallions. Toss briefly so the heat of the pan wilts them a little. Scoop everything out and sprinkle with flaky sea salt. Enjoy hot!
Notes
Pro tip: If you want REALLY crunchy roast potatoes, heat the oil up before roasting your potatoes, as in the above post.
Nutrition
Calories: 168kcal | Carbohydrates: 20.6g | Protein: 2.3g | Fat: 9.2g | Saturated Fat: 1.2g | Cholesterol: 0.01mg | Sodium: 325mg | Potassium: 483mg | Fiber: 1.8g | Sugar: 1g