Description
Crispy on the outside, fluffy on the inside roasted potatoes, seasoned to perfection and baked in the oven until golden brown.
Ingredients
- 1.5 kg potatoes, peeled and quartered
- 3 tbsp olive oil
- 1 tsp dried rosemary
- 1 tsp garlic powder
- Salt and black pepper to taste
Instructions
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- Preheat your oven to 400 degrees F (200 degrees C).
- Wash and scrub the potatoes.
- Cut the potatoes into evenly sized chunks.
- In a large bowl, toss the potatoes with olive oil, salt, pepper, garlic powder, and paprika.
- Spread the potatoes in a single layer on a baking sheet.
- Roast for 45-60 minutes, or until the potatoes are tender and golden brown, flipping halfway through.
- Serve immediately.
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Notes
**Ingredients:**
* 2 pounds Yukon Gold potatoes, peeled and quartered
* 1/4 cup olive oil
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* 1 teaspoon garlic powder
* 1/2 teaspoon paprika
* 1/4 teaspoon cayenne pepper (optional)
* 2 sprigs fresh rosemary, chopped (optional)
**Instructions:**
1. Preheat oven to 400 degrees F (200 degrees C).
2. In a large bowl, toss potatoes with olive oil, salt, pepper, garlic powder, paprika, and cayenne pepper (if using).
3. Spread potatoes in a single layer on a baking sheet.
4. Roast for 45-50 minutes, or until potatoes are tender and golden brown, flipping halfway through.
5. Remove from oven and sprinkle with fresh rosemary (if using).
6. Serve immediately.
**Notes:**
* For extra crispy potatoes, soak them in cold water for 30 minutes before roasting.
* Feel free to experiment with different herbs and spices to customize the flavor.
* These potatoes are best served immediately, but can be stored in the refrigerator for up to 3 days.
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- For extra crispy potatoes, soak them in cold water for 30 minutes before roasting.
- Feel free to experiment with different herbs and spices to customize the flavor.
- These potatoes are best served immediately, but can be stored in the refrigerator for up to 3 days.
“`
- Prep Time: 15 minutes
- Cook Time: 30 minutes