The Bluster and the Burrow
Extra Crispy Roasted Potatoes
These oven roasted potatoes are golden and crisp on the outside with soft, fluffy centers. Simple to make with just a handful of ingredients, they’re the kind of versatile side dish that feels equally at home on a busy weeknight or a holiday table.
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Equipment
- Sheet Pan or Cast Iron Skillet
- Salad Spinner optional
Ingredients
- 1.5 lbs Russet potatoes, about 3 cut into 1 inch chunks
- 2 tablespoons avocado oil
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cayenne
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Cut 1.5 lbs Russet potatoes, about 3 lengthwise and place them cut side down on the cutting board. Cut them in half lengthwise again. Cut them into 1-2 inch chunks.
- Put them in a bowl and cover with water for 5 minutes to rinse the excess starch off. Drain the water and dry the potatoes with paper towels or in a salad spinner. Return them to the bowl and toss them in 2 tablespoons avocado oil
- Put the potatoes on the baking sheet and add ½ teaspoon salt, ½ teaspoon pepper, ½ teaspoon garlic powder, ½ teaspoon onion powder, and ¼ teaspoon cayenne
- Bake for 30-40 minutes total flipping the potatoes half way through cooking
Notes
High heat is important to get crispy roasted potatoes. Make sure to coat with enough oil so that the potatoes are covered to protect them from the heat and crisp evenly. Avocado oil is ideal because of its high smoke point.
Every oven is different. You’re looking for a deep brown color on the outside of the potatoes with a tender texture on the inside.
Soaking the potatoes in cold water for about five minutes after cutting helps get rid of the extra starch on the surface of the potatoes. This allows the potatoes to crisp easier. If you have time, you can soak them for a full 30 minutes, but I find just rinsing off the starch to work well.
Make sure that the potatoes are in an even, single layer with room in between so they can crisp instead of steam.
Cut the potatoes in uniform pieces so that the potatoes cook evenly.
Nutrition
Calories: 199kcal | Carbohydrates: 31g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 300mg | Potassium: 722mg | Fiber: 2g | Sugar: 1g | Vitamin A: 55IU | Vitamin C: 10mg | Calcium: 25mg | Iron: 2mg
