Cookbook:Crispy Roast Potatoes

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Cookbook | Ingredients | Recipes

The perfect roast potatoes. Crispy on the outside, tender but still has a bite to it in the middle.

Ingredients[edit | edit source]

  • 5 large redskin or small Russet potatoes, cut into 1 1/2 inch cubes
  • Salt and freshly ground black pepper
  • 3/4 cup olive oil
  • 2 tbs Italian seasoning
  • 1 tbs garlic powder
  • Flour

Procedure[edit | edit source]

  1. Combine olive oil, Italian seasoning, and garlic. Set aside.
  2. Cook potatoes in a large pot of boiling salted water until slightly tougher than tender.
  3. Drain potatoes dredge in flour. Set out on a cooling rack and let dry for 1 hour.
  4. Add potatoes to oil mixture and toss to coat. Spread out in a single layer on a greased sheet pan. Season with a small handful of salt and a lot of freshly ground black pepper.
  5. Place in the bottom third of a 500 degree F oven until well browned and crispy on the outside, 15-20 minutes, stirring halfway through. Serve warm.