Crispy Roasted Potatoes
Use simple kitchen equipment to make the most crispy roasted potatoes ever! All you need is olive oil, salt and pepper.
Ingredients
For the Potatoes:
- 1 ½ pounds baby Yukon gold potatoes halved lengthwise
- ¼ cup extra virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
For the Shallot-Rosemary Yogurt:
- ¾ cup Greek yogurt
- 1 tablespoon minced shallot
- ½ teaspoon finely chopped fresh rosemary
Instructions
Make the Potatoes:
- Preheat oven to 400 degrees F. Place a wire rack inside a rimmed baking pan. In large bowl, toss potatoes, oil, salt and pepper until well combined. Spread potatoes on rack, cut side up.
- Transfer to oven and bake 40 to 45 minutes or until potatoes are very crisp on the outside and tender on the inside, turning once (so that cut sides of potatoes face down) halfway through.
Make the Shallot-Rosemary Yogurt:
- In small bowl, stir together yogurt, shallot and rosemary. Serve potatoes with yogurt.
Notes
- Aim for uniformity in your potato size. If there are a few extra large potatoes in the bag, they may need to be cut into thirds or quarters to match the halved size of the other potatoes.
- Don’t skimp on the olive oil – all of it is needed. Make sure each potato is well-coated, as the oil plays a crucial role in getting the crispy exterior.
Calories: 184kcal, Carbohydrates: 21g, Protein: 5g, Fat: 9g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 0.002g, Cholesterol: 1mg, Sodium: 210mg, Potassium: 520mg, Fiber: 3g, Sugar: 2g, Vitamin A: 4IU, Vitamin C: 22mg, Calcium: 43mg, Iron: 1mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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