Description
Homemade Roast Potatoes are a versatile and comforting addition to any meal, achieving crispy, golden-brown perfection.
Ingredients
Scale
- 2 pound potatoes, peeled and cut into quarters
- 4 tablespoon olive oil or goose fat
- 1 teaspoon sea salt, plus extra for serving
- 1/4 teaspoon black pepper
- 2 teaspoon plain flour
- 5 garlic cloves, unpeeled and smashed
- 5 sprigs fresh thyme or rosemary
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat your oven to 400°F and place a large roasting pan inside to heat up.
- Peel the potatoes and cut them into quarters. Place the potato chunks in a large pot and cover with cold, salted water. Bring to a boil and cook for 10-15 minutes until the edges are just starting to soften but the centers are still firm.
- Drain the potatoes in a colander and let them steam dry for a couple of minutes. Gently shake the colander to rough up the edges of the potatoes.
- Sprinkle the flour over the potatoes and shake the colander again to ensure the flour is evenly distributed.
- Add the olive oil or goose fat to the hot pan and let it heat up for 2-3 minutes until shimmering.
- Carefully transfer the prepared potatoes to the hot oil in a single layer. Toss gently to coat. Add the smashed garlic cloves and herb sprigs, then season with salt and pepper.
- Roast the potatoes for 30 minutes, then remove the pan from the oven and give them a gentle toss. Return to the oven and roast for another 25-35 minutes until deeply golden-brown and crispy.
- Once out of the oven, sprinkle with extra sea salt and garnish with freshly chopped parsley if desired.
Notes
Serve as a side dish or enjoy as a standalone indulgence. They pair beautifully with roast chicken or steak.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg