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–+ servings

Crispy Roasted Potatoes

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These crispy roasted potatoes are golden brown on the outside while being fluffy and tender on the inside- an outrageously delicious side!
Course Side Dish, Snack
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 3 servings
Calories 693
Author Timothy Pakron

Ingredients

  • 3 lbs russet potatoes about 1400 g or 6 medium potatoes, rinsed, peeled, and cut into large, bite-sized chunks
  • 1 heaping tablespoon sea salt
  • 1 tablespoon baking soda
  • 1 tablespoon red wine vinegar
  • 2-4 fresh or dried bay leaves
  • ½ cup olive oil
  • 1 heaping tablespoon garlic powder
  • 1 heaping tablespoon onion powder
  • 1 heaping tablespoon nutritional yeast
  • 1 heaping tablespoon dried oregano
  • Big pinch crushed red pepper flakes
  • ½ teaspoon sea salt plus more to taste
  • Few cracks black pepper
  • 1 lemon zested and juiced
  • Fresh chopped parsley, chives, and/or green onion to garnish
  • Flaky salt to garnish

Instructions

  • Prepare the oven: Place a rack in the center of the oven and preheat it to 400°F (204°C).
  • Boil and strain the potatoes: In a medium pot, add the potatoes and cover with water. Add the salt, baking soda, red wine vinegar, and bay leaves, and mix well. Cover with a lid and bring to a boil. Cook until the potatoes are just fork tender. (They should hold their shape while also being able to pierce them with a fork. You do not want them too soft and falling apart, so be careful.)
  • Strain and season: Wearing oven mitts, slightly crack the lid so you can drain the hot water into the sink through the slit while leaving the potatoes in the pot. Add the olive oil, garlic powder, onion powder, nutritional yeast, oregano, red pepper flakes, salt, pepper and lemon zest. Cover the pot with the lid and shake or swirl the potatoes around to agitate them and get a nice, mushy layer of starch on the outside. (This makes them extra crispy!) Give the potatoes a stir to make sure they’re coated evenly, then give them a taste, and add more salt or pepper, if desired.
  • Roast the potatoes: Drizzle a bit of olive oil over a large baking sheet and spread evenly. Then add the potatoes in an even layer, leaving space between each piece (see picture). Place the seasoned potatoes in the oven and bake for 20 minutes. Use a thin metal spatula to individually flip each potato piece. Return to the oven and continue baking for another 15 minutes, or until crispy and golden brown all over. (Feel free to push them further until they are super crispy!)
  • Serve: After 15 minutes, remove the potatoes from the oven, and while still on the sheet tray, drizzle over the lemon juice, starting with just half the lemon, giving it a taste, and adding the rest if you’d like. Then sprinkle over the parsley, chives, and/or green onion, and toss well. Transfer to a serving dish, including the crispy tidbits on the baking sheet, and top with an optional sprinkling of flaky salt. Enjoy!

Notes

You could easily halve this recipe and roast the potatoes in a cast iron skillet if that floats your boat.

Nutrition

Calories: 693kcal | Carbohydrates: 86g | Protein: 10g | Fat: 37g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 26g | Sodium: 2024mg | Potassium: 1962mg | Fiber: 7g | Sugar: 4g | Vitamin A: 22IU | Vitamin C: 45mg | Calcium: 77mg | Iron: 5mg