Crispy Roast Potatoes (Print-Friendly Version)
Baby gold potatoes with crispy exteriors and fluffy centers, seasoned with herbs and spices for a delicious side dish.
# Ingredients:
→ Potatoes
01 -
2 lbs baby gold potatoes
02 -
2 Tablespoons olive oil
03 -
Salt, to taste
→ Seasoning
04 -
½ teaspoon dried oregano
05 -
½ teaspoon garlic powder
06 -
½ teaspoon onion powder
07 -
½ teaspoon dried thyme
08 -
½ teaspoon dried basil
09 -
½ teaspoon pepper
10 -
¼ teaspoon paprika
11 -
1 teaspoon cornstarch
# Steps:
01 -
Soak sliced potatoes in cold water for 30 minutes. Drain, rinse, and pat completely dry to remove extra starch for crispier results.
02 -
Preheat oven to 425°F.
03 -
Cut the potatoes into even, 1-inch slices.
04 -
Add olive oil and seasonings to a large bowl and stir to combine.
05 -
Add potatoes to the bowl and toss to coat evenly.
06 -
Spread the potatoes in an even layer over a lightly greased baking sheet, ensuring they do not overcrowd or overlap.
07 -
Bake for 30-35 minutes, removing halfway through cooking to toss and redistribute the potatoes using a spatula.
08 -
Remove from oven, season with salt, and optionally let the potatoes sit for 5 additional minutes on the baking sheet for extra crispiness before serving.
# Notes & Tips:
01 -
Dark baking sheets roast potatoes faster than light ones due to higher heat absorption.
02 -
Salt the potatoes just before serving to ensure crispiness.
03 -
Avoid overcrowding the baking sheet as it prevents proper airflow, leading to steaming rather than roasting.