Crispy Roasted Potatoes with Lemon and Garlic
User Reviews
5
Crispy Roasted Potatoes with Lemon and Garlic
Description
This recipe calls for Yukon gold potatoes cut into thick wedges, which are parboiled in water with baking soda and kosher salt. The alkaline water breaks down pectin in the potatoes, promoting a crisper surface when roasted. After draining and resting, the potatoes are tossed with olive oil, paprika, oregano, black pepper, and additional salt before spreading on baking sheets cut side down.
The potatoes roast at high heat, flipping periodically to develop a golden, crisp crust on all sides. Separately, minced garlic is lightly browned in olive oil and then used to flavor the potatoes along with fresh parsley, rosemary, and lemon zest. The final dish offers a pleasing contrast of a crunchy exterior and a soft, fluffy center complemented by bright, herby, and garlic notes.
Serve these potatoes as a flavorful side to meats or vegetables. Leftovers can be stored for up to three days and reheated in the oven to maintain texture.
Ingredients
- 4 pounds potato cut into thick wedges, Yukon gold variety
- 6 teaspoons kosher salt divided
- 1/2 teaspoon baking soda
- 1/2 teaspoon black pepper
- 2 teaspoons paprika
- 1 tablespoon oregano dried
- 9 tablespoons olive oil divided
- 6 cloves garlic minced
- 1/4 cup parsley minced, flat-leaf, Italian
- 1 tablespoon rosemary leaves minced
- 1 teaspoons lemon zest
Instructions
- Preheat oven to 450f and set both racks towards the middle level.
- Fill a pot with water, 4 teaspoons of kosher salt, and baking soda and bring to a boil. Once boiling, add the potatoes. Let the pot come back to a boil then lower the heat and simmer the potatoes for 5 minutes.
- Drain the potatoes and let them sit in the colander for 3 minutes. Add the potatoes to a very large mixing bowl along with 5 tablespoons of olive oil, oregano, paprika, pepper, and the remaining 2 teaspoons of kosher salt. Mix well so that the potatoes absorb all of the flavors.
- Prepare 2 large baking sheets with parchment paper. Spread the potatoes out on the sheet, cut sides face down. Bake the potatoes for 55-65 minutes flipping after 25 minutes. Continue to roast for another 20-25 minutes then check and flip once or twice more if necessary to thoroughly crisp both sides.
- Heat a pan to medium-low heat with the remaining olive oil. Add the garlic and cook until lightly golden (2-3 minutes). Turn off the heat and add the rosemary to the oil.
- When the potatoes are finished cooking place them into a mixing bowl and pour the garlic oil over the potatoes. Add the lemon zest and parsley, and toss to mix well. Place the potatoes on a platter and serve. Enjoy!
Notes
- Using baking soda in the boiling water promotes crispier roasted potatoes by breaking down pectin.
- Leftover potatoes can be stored refrigerated for up to 3 days and reheated in the oven at 350°F to refresh crispness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 263 kcal
% Daily Value*
| Calories | 263kcal | 13% |
| Carbohydrates | 35.4g | 12% |
| Protein | 3.8g | 8% |
| Fat | 12.8g | 20% |
| Saturated Fat | 1.9g | 10% |
| Sodium | 595mg | 25% |
| Potassium | 916mg | 19% |
| Fiber | 5.4g | 22% |
| Sugar | 2.6g | 5% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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