Crispy Roasted Potatoes
These crispy potatoes are loaded with fresh garlic and use cornstarch to give them a nice golden caramelized edge.
Servings 4
Calories 183kcal
Ingredients
- 1 lb Yukon Gold potatoes, scrubbed
- ½ teaspoon baking soda
- 2 tablespoon olive oil
- 4 cloves garlic, minced
- 1 tablespoon cornstarch
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 tablespoon fresh Italian parsley, chopped
Instructions
- Dice the potatoes into ¾" chunks and place bowl of cold water with baking soda. Soak for at least 30 minutes or overnight.
- Preheat oven to 425°F and line baking sheet with parchment paper.
- Drain the potatoes and pat dry with paper towel. Transfer potatoes to bowl and drizzle with olive oil. Sprinkle garlic, cornstarch, salt and black pepper and toss to combine.
- Spread potatoes evenly on baking sheet. Bake for 20 minutes then flip the potatoes with a spatula. Bake for another 20 minutes or until you reach desired crispness. Top with some Italian parsley. Serve immediately.
Notes
- For easier cleanup, just place the potatoes on some parchment paper.
- You know the potatoes are done when you can pierce the largest part of the carrot with a fork.
- Don't skip drying the potatoes or they will steam as they cook and get soggy.
- Speaking of doneness, you want to try to have similar diced potatoes so they all cook in about the same amount of time.
- Don't overcrowd the pan or the potatoes will steam instead of getting crispy.
Nutrition
Serving: 1serving | Calories: 183kcal | Carbohydrates: 36g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 310mg | Potassium: 585mg | Fiber: 3g | Sugar: 1g | Vitamin A: 100IU | Vitamin C: 26.4mg | Calcium: 20mg | Iron: 1.4mg