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A friend of mine who is a fan of the site and uses it all the time called me in a panic before a dinner party she was giving. How do I make roasted potatoes? I can’t find a recipe on the site! Well, I had to fess up to a huge oversight on my part, and gave it to her over the phone. So that doesn’t happen again, and for all of you who just love these potatoes as much as I do, here’s how to make them. I’ve suggested Yukon Gold as they are a great all round potato, but I also love to roast Idaho and Russet potatoes as both are very starchy which makes for a lot of yummy crunchy bits. Since they tend larger than Yukon Golds, you may want to cut them into 8 pieces before you parboil.
Preparation
- Preheat the oven to 425 degrees. Place a baking sheet on a high shelf to heat while you parboil the potatoes
- Drop the potatoes in salted boiling water and parboil for 5 minutes. Drain and let stand for 5 minutes to dry.
- In a bowl, toss the potatoes together with olive oil, garlic cloves, and tip onto the heated baking sheet. Sprinkle with salt and pepper. Bake, turning the potatoes over once or twice, for 25 - 30 minutes or until golden brown.
Ingredients:
- 3 pounds medium Yukon Gold, quartered, skin left on (remove skins for low-fiber)
- 2 to 3 tablespoons olive oil
- 6 garlic cloves in their skins (optional)
- Salt and pepper, to taste
Nutritional Information
Calories
226 cals
Fat
6 g
Saturated Fat
1 g
Polyunsaturated Fat
1 g
Monounsaturated Fat
4 g
Carbohydrates
40 g
Sugar
2 g
Fiber
5 g
Protein
5 g
Sodium
542 mg
*per serving
Ann's Tips and Tricks
The crunch of roasted potatoes comes from the cut sides coming into contact with the hot surface of the baking sheet and browning, so be sure to turn the potatoes over so that they get toasty and crunchy all over, and not just on one side. For non-stick, lay a piece parchment paper on the hot baking sheet just before tipping the potatoes onto it.
