Total Time: 1 hr 40 mins | Yield: 6 to 8 Servings
The best indeed! This is the best recipe for roasted potatoes. I’m telling you, you are going to love it! This recipe can yield up to 8 servings and is ready in less than 2 hours. Enjoy!
INGREDIENTS :
- Freshly ground black pepper
- A small handful of fresh parsley leaves, minced
- 3 medium cloves garlic, minced
- 1/2 tsp (4g) baking soda
- 5 tbsp (75ml) extra virgin olive oil, duck fat, goose fat, or beef fat
- Kosher salt
- A small handful of picking fresh rosemary leaves, finely chopped
- 4 lbs. (about 2 kg) of russet or Yukon Gold potatoes, peeled and cut into quarters, sixths, or eighths, depending on size
DIRECTIONS :
- Put the oven rack in the middle of the oven, then preheat it to 450 degrees F or 225 degrees C.
- Place a large pot with 2 liters of water on the stove and turn the heat to high. Allow the water to boil.
- Add the potatoes, baking soda, and 2 tbsp of kosher salt to the boiling water. Cook for 10 minutes or until fork tender.
- Place a pan on the stove, then add olive oil, black pepper, rosemary, garlic, and fat. Stir everything until well blended. Turn the heat to medium and cook the mixture for about 3 minutes.
- Strain the oil right away into a large mixing bowl. Set aside the garlic and rosemary individually.
- Drain the potatoes and let them cool for about a minute.
- Add the potatoes into the bowl with the strained oil followed by salt and pepper. Toss the potatoes to coat. Transfer them onto a large baking sheet. Bake them for 20 minutes. Flip and bake the other side for 20 more minutes.
- Transfer the baked potatoes into a serving bowl followed by rosemary and garlic. Garnish with freshly chopped parsley.
- Serve and enjoy!
Nutrition Facts:
Calories 289 | Total Fat 9g 11% | Saturated Fat 1g 6% | Cholesterol 0mg 0% | Sodium 977mg 42% | Total Carbohydrate 49g 18% | Dietary Fiber 5g 18% | Total Sugars 3g | Protein 6g | Vitamin C 23mg 117% | Calcium 40mg 3% | Iron 3mg 15% | Potassium 1229mg 26%
THE BEST ROAST POTATOES EVER
Yield:
6-8
Prep Time:
20 minutes
Cook Time:
50 minutes
Additional Time:
30 minutes
Total Time:
1 hour 40 minutes
Ingredients
- Freshly ground black pepper
- A small handful of fresh parsley leaves, minced
- 3 medium cloves garlic, minced
- 1/2 tsp (4g) baking soda
- 5 tbsp (75ml) extra virgin olive oil, duck fat, goose fat, or beef fat
- Kosher salt
- A small handful of picking fresh rosemary leaves, finely chopped
- 4 lbs. (about 2 kg) of russet or Yukon Gold potatoes, peeled and cut into quarters, sixths, or eighths, depending on size
Instructions
- Put the oven rack in the middle of the oven, then preheat it to 450 degrees F or 225 degrees C.
- Place a large pot with 2 liters of water on the stove and turn the heat to high. Allow the water to boil.
- Add the potatoes, baking soda, and 2 tbsp of kosher salt to the boiling water. Cook for 10 minutes or until fork tender.
- Place a pan on the stove, then add olive oil, black pepper, rosemary, garlic, and fat. Stir everything until well blended. Turn the heat to medium and cook the mixture for about 3 minutes.
- Strain the oil right away into a large mixing bowl. Set aside the garlic and rosemary individually.
- Drain the potatoes and let them cool for about a minute.
- Add the potatoes into the bowl with the strained oil followed by salt and pepper. Toss the potatoes to coat. Transfer them onto a large baking sheet. Bake them for 20 minutes. Flip and bake the other side for 20 more minutes.
- Transfer the baked potatoes into a serving bowl followed by rosemary and garlic. Garnish with freshly chopped parsley.
- Serve and enjoy!
