Crispy Roasted Potatoes
We're not here for soggy potatoes. Here are 5 tricks for crispy roasted potatoes that are crispy outside and tender inside.
Servings: 3
Calories: 315kcal
Ingredients
- 3 golden potatoes washed and chopped into 1-inch pieces
- 4 cups water or 1 quart
- 2 teaspoons salt
- ½ teaspoon baking soda
- 1 tablespoon avocado oil
- Salt to taste
Instructions
- Preheat the oven to 450°F and line a baking sheet with parchment paper.
- In a large pot, bring 4 cups of water to a boil. Once boiling, stir in 1 teaspoon salt and ½ teaspoon baking soda.
- Carefully add the chopped potatoes to the boiling water. Boil uncovered for 8–10 minutes, or until the edges are just starting to soften.
- Drain the potatoes using a colander, then let them sit for about 10 minutes to steam off excess moisture. This helps achieve a crispier texture.
- Once mostly dry, transfer the potatoes to a large bowl. Add 1 tablespoon oil and a pinch of salt. And any herbs and spices you want to add. Gently toss to coat without breaking the potatoes.
- Arrange the potatoes in a single layer on the prepared baking sheet, leaving space between each piece.
- Roast for 40 minutes, flipping once or twice during cooking, until golden and crispy on all sides.
- For an extra-crispy finish, broil for 1–2 minutes, keeping a close eye to prevent burning.
Nutrition
Serving: 1serving | Calories: 315kcal | Carbohydrates: 58g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Sodium: 1285mg | Potassium: 1333mg | Fiber: 4g | Sugar: 2g | Vitamin A: 3IU | Vitamin C: 18mg | Calcium: 101mg | Iron: 3mg