Roasted Russet Potatoes
Perfectly crispy on the outside and fluffy on the inside, these roasted russet potatoes are a game-changer for any meal.
Ingredients
Main Ingredients
- 4 medium russet potatoes Choose medium-sized for best results.
- 2 tablespoons olive oil Use enough to coat the potatoes well.
- 1 teaspoon salt Adjust to taste.
- 1 teaspoon black pepper Adjust to taste.
Optional Flavor Additions
- 1 teaspoon garlic powder For extra flavor.
- 1 teaspoon smoked paprika For a smoky taste.
- 2 tablespoons fresh rosemary Chopped, for a fragrant touch.
- 2 tablespoons grated parmesan Optional, for a cheesy finish.
- 1 lemon juice To squeeze over before serving.
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- Cut russet potatoes into chunky, even pieces.
- Soak the cut potatoes in cold water for 15 minutes to draw out extra starch.
- Drain and dry the potatoes thoroughly.
- In a large bowl, toss the potatoes with olive oil, salt, and pepper to coat.
Cooking
- Lay the coated potatoes flat on a lined baking sheet, ensuring they are not piled up.
- Roast in the preheated oven for 20-25 minutes.
- Stir the potatoes halfway through cooking and continue roasting for an additional 10-20 minutes, or until golden and crispy.
Serving
- Serve hot and enjoy with your favorite main dishes. Optionally, add a sprinkle of flaky salt before serving.
Notes
Leftover roasted potatoes can be stored in a shallow container in the fridge for up to 4 days. Reheat in the oven to retain crispiness.