Ingredients
- 2 lbs Yukon Gold or Russet potatoes (peeled and cut into chunks)
- 3 tablespoons olive oil (or melted butter for extra flavor)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika (optional, for extra color and flavor)
- 1 teaspoon dried rosemary or thyme (or 1 tablespoon fresh)
- 2 tablespoons cornstarch (secret ingredient for extra crispiness)
Instructions
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it with oil to prevent sticking.
Bring a large pot of salted water to a boil. Add the peeled and chopped potatoes, then let them cook for 5-7 minutes until they are just starting to soften but still firm in the center.
Drain the potatoes and let them sit in the colander for a minute to allow excess moisture to evaporate. Then, shake the colander gently to rough up the edges. This creates a slightly mashed, uneven surface that will crisp up beautifully in the oven.
In a large bowl, toss the potatoes with olive oil (or melted butter), salt, black pepper, garlic powder, paprika, and cornstarch. The cornstarch helps absorb moisture and creates an extra-crispy coating.
Spread the potatoes in a single layer on the baking sheet, making sure they are not overcrowded. Roast for 20 minutes, then flip the potatoes and roast for another 20 minutes until they are golden brown and crispy.
Once the potatoes are done, remove them from the oven and sprinkle with fresh rosemary or thyme for an extra burst of flavor. Serve immediately and enjoy!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 220
- Sugar: 2g
- Fat: 7g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 4g