Perfect Roasted Potatoes
User Reviews
5
Perfect Roasted Potatoes
Description
This recipe uses medium-large yellow potatoes such as Yukon Gold diced evenly to about 1/4 to 3/8 inch pieces. The potatoes are coated lightly but thoroughly with avocado oil, seasoned simply with salt and pepper, and optionally sprinkled with freshly chopped rosemary for herbal aroma. Roasting at 425°F caramelizes the sugars and crisps the edges.
Key to perfect roasting is ensuring the potatoes are spread on a parchment-lined baking sheet without crowding, so they roast rather than steam. Roasting for about 20-25 minutes until golden brown and tender produces potatoes with a crisp exterior and soft center.
These potatoes pair well with various mains and sauces such as ketchup, hot sauce, or aioli. Leftovers store well in the fridge for several days and can be reheated in a skillet to regain crispness.
Ingredients
- 1 lb yellow potatoes ~2 medium-large golden potatoes // ~3 cups chopped as recipe is written - adjust amounts as needed, Yukon Gold, chopped into even ~1/4 - 3/8-inch pieces
- 1-2 Tbsp avocado oil
- ~1/2 tsp salt sea salt
- 1/4 tsp black pepper
- 1 Tbsp rosemary optional, freshly chopped
Instructions
- Preheat oven to 425 degrees F (218 C) and line 1 large baking sheet with parchment paper. NOTE: If doubling/multiplying the recipe, be sure not to crowd the baking sheet or add too many potatoes to the oven at once or they will have a hard time roasting and will steam instead, producing mushier, less browned / crispy potatoes.
- Add chopped potatoes (~1/4 - 3/8-inch thick) to the baking sheet and drizzle with avocado oil. The potatoes should be coated but not soaking in oil. Then add salt, pepper, and rosemary (optional) and toss well to combine.
- Roast until golden brown and crispy, or about 20-25 minutes. You'll know they're done when golden brown on the bottom and edges and tender in the center.
- Enjoy immediately with sides and sauces of choice. We prefer ketchup or hot sauce. Aioli would also be tasty.
- Store cooled leftovers in the refrigerator up to 3-4 days (not freezer friendly). Reheat in the microwave or — our preference — on a cast iron skillet over medium heat.
Notes
- Do not overcrowd the baking sheet to ensure the potatoes roast and become crispy rather than steam.
- Use parchment paper for easier cleanup and even roasting.
- Leftovers keep refrigerated for 3-4 days; reheat in a skillet for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2(Servings)
Amount Per Serving
Calories 220 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 220 | 11% |
| Carbohydrates | 36.2g | 12% |
| Protein | 4.3g | 9% |
| Fat | 7.1g | 11% |
| Saturated Fat | 0.49g | 2% |
| Polyunsaturated Fat | 1.06g | 6% |
| Monounsaturated Fat | 4.82g | 24% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 625mg | 26% |
| Potassium | 1036mg | 22% |
| Fiber | 3.9g | 16% |
| Sugar | 2.9g | 6% |
| Vitamin A | 17.45IU | 0% |
| Vitamin C | 19.5mg | 22% |
| Calcium | 25.29mg | 3% |
| Iron | 1.68mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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