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Crispy Oven Roasted Potatoes

Crispy Oven Roasted Potatoes That Will Wow Your Taste Buds

Crispy Oven Roasted Potatoes are an easy side dish that tantalizes taste buds with a crunchy exterior and fluffy inside.
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Prep Time 15 minutes
Cook Time 30 minutes
Steaming Time 5 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potatoes
  • 1.5 pounds Baby Gold Potatoes Feel free to substitute with Red Bliss potatoes for a different flavor.
  • 3 tablespoons Avocado Oil Or use vegetable oil; safflower or canola oil works well.
  • 1 teaspoon Salt Using sea salt flakes adds a gourmet touch.
  • 0.5 teaspoon Black Pepper
Optional Toppings
  • 0.25 cup Fresh Herbs Like Rosemary or Thyme, adds aromatic flavors.
  • 0.5 cup Grated Parmesan Creates a cheesy crust that complements the fluffy inside beautifully.

Equipment

  • Large Pot
  • Colander
  • Baking Sheet
  • Oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C).
  2. Place quartered Baby Gold Potatoes into a large pot and cover them with cold water. Bring the water to a boil, then reduce the heat and simmer for 10-12 minutes until tender but firm.
  3. Drain the potatoes in a colander and allow them to steam for about 5 minutes.
  4. Sprinkle in salt and pepper in the colander and gently shake to coat the potatoes evenly.
  5. Pour avocado oil onto a baking sheet and heat it in the oven for about 10 minutes.
  6. Toss the parboiled potatoes in the hot oil, cut sides down on the baking sheet.
  7. Roast the potatoes for about 30 minutes without stirring until golden and fork-tender.
  8. Remove from the oven and transfer to a serving platter, finishing with a sprinkle of sea salt flakes.

Nutrition

Serving: 1servingCalories: 210kcalCarbohydrates: 34gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 200mgPotassium: 700mgFiber: 3gSugar: 1gVitamin C: 15mgCalcium: 2mgIron: 10mg

Notes

Store in an airtight container in the fridge for up to 3 days. Reheat in a preheated oven at 400°F (200°C) for 10-15 minutes.

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