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:
Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!
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%
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!
