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Crispy Roast Potatoes

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Prep: 0 min Cook: 0 min Difficulty: medium

Categories: Side, Baked

Tags: baked, medium difficulty, recipes using pepper, recipes using potato, recipes using rosemary, recipes using salt, recipes using thyme, recipes using wheat flour, recipes without cooking time, recipes without servings, side dish

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3ACrispy_Roast_Potatoes)

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3ACrispy%20Roast%20Potatoes&oldid=4506004

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

Ingredients

  • 5 large red-skinned or small Russet potatoes, cut into 1 ½-inch cubes
  • Salt
  • Freshly-ground black pepper
  • ¾ cup olive oil
  • 2 tbsp Italian seasoning
  • 1 tbsp garlic powder
  • Flour

Directions

  1. Combine olive oil, Italian seasoning, and garlic. Set aside.
  2. Cook potatoes in a large pot of boiling salted water until slightly tougher than tender.
  3. Drain potatoes, then dredge in flour. Set out on a cooling rack and let dry for 1 hour.
  4. Add potatoes to oil mixture and toss to coat. Spread out in a single layer on a greased sheet pan.
  5. Season potatoes with a small handful of salt and a lot of freshly-ground black pepper.
  6. Place in the bottom third of a 500°F oven until well browned and crispy on the outside (15–20 minutes), stirring halfway through.
  7. Serve warm.