Description
Oven roasted potatoes with a crispy exterior and fluffy interior, seasoned with garlic, black pepper, and fresh parsley for a flavorful, easy-to-make side dish perfect for any meal.
Ingredients
Potatoes and Prep
- 2 lbs. russet potatoes (about 4 large potatoes)
- 2 quarts water (8 cups)
- ½ tsp baking soda
Seasonings and Oil
- 1 Tbsp salt (for boiling)
- 1 tsp salt (divided)
- ¼ tsp ground black pepper
- ½ tsp garlic powder
- 3 Tbsp olive oil
- ½ Tbsp fresh parsley (minced)
Instructions
- Preheat: Preheat your oven to 425℉ to prepare for roasting.
- Prep Potatoes: Peel the russet potatoes and cut them into large pieces, roughly 1 to 2 inches in size.
- Boil Water: Add 1 tablespoon of salt to 2 quarts of water and bring it to a rolling boil in a large pot.
- Mince Parsley: While waiting for the water to boil, finely mince the fresh parsley for garnish.
- Add Potatoes and Baking Soda: Once boiling, add the cut potatoes and ½ teaspoon baking soda to the water. Allow the water to return to a boil.
- Parboil Potatoes: Let the potatoes boil for 8 minutes until they are fork tender but still hold their shape, creating a flaky outside ideal for roasting crust.
- Strain Potatoes: Drain the potatoes carefully to remove all water.
- Season Potatoes: Gently toss the parboiled potatoes with 3 tablespoons of olive oil, ½ teaspoon salt, ¼ teaspoon black pepper, and ½ teaspoon garlic powder to coat evenly.
- Bake First Side: Spread the potatoes on a parchment-lined baking sheet in a single layer and bake for 20 minutes.
- Flip and Roast: After the initial bake, flip the potatoes to ensure even roasting and bake for another 20 minutes until golden and crispy.
- Serve: Remove from the oven, sprinkle with the remaining ½ teaspoon salt and minced parsley, then serve warm.
Notes
- Parboiling with baking soda helps create a crispy crust by roughening the potato surface.
- Use parchment paper for easy cleanup and to prevent sticking.
- Adjust seasoning to taste, adding more garlic powder or pepper if preferred.
- Russet potatoes work best for roasting due to their starchy texture.
- Flipping halfway ensures even browning and crispiness on all sides.
