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v1 Public Imported from Wikibooks revision 4506004

Crispy Roast Potatoes

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schedulePrep 0 min local_fire_departmentCook 0 min speedmedium

Source: Wikibooks contributors

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: Revision 4506004

License: CC BY-SA 4.0 · Wikibooks contributors

#baked #medium difficulty #recipes using pepper #recipes using potato #recipes using rosemary #recipes using salt #recipes using thyme #recipes using wheat flour #recipes without cooking time #recipes without servings #side dish
Side Baked

Ingredients

Scale
  • 5 large red-skinned or small Russet potatoes, cut into 1 ½-inch cubes
  • Salt
  • Freshly-ground black pepper
  • ¾ cup olive oil
  • 2 tbsp Italian seasoning
  • 1 tbsp garlic powder
  • Flour

Directions

  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, then 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.
  5. Season potatoes with a small handful of salt and a lot of freshly-ground black pepper.
  6. Place in the bottom third of a 500°F oven until well browned and crispy on the outside (15–20 minutes), stirring halfway through.
  7. Serve warm.

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