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🥔✨ Crispy Roast Potatoes

Golden & Crunchy Outside • Fluffy Inside • Oven-Roasted Perfection

These are classic crispy roast potatoes — shatteringly crisp on the outside, soft and fluffy inside. Perfect as a side dish, snack, or base for high-protein bowls.

⏱ Time & Yield

Prep: 10 minutes
Cook: 40–45 minutes
Serves: 4

🛒 Ingredients

• 2 lb (900 g) potatoes (Yukon Gold or Russet work best)
• 3 tbsp olive oil (or avocado oil / duck fat)
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp garlic powder
• 1 tsp paprika
• ½ tsp dried rosemary or thyme
• Optional: fresh garlic cloves, fresh rosemary sprigs, Parmesan

👩‍🍳 Instructions

1️⃣ Parboil (secret to fluffiness)

Peel if desired and cut potatoes into large chunks.
Boil in well-salted water for 8–10 minutes until edges are soft. Drain well.

Shake the potatoes in the colander or pot to rough up the edges (this makes them extra crispy).

2️⃣ Preheat & oil

Preheat oven to 425°F (220°C).
Pour oil into a large baking tray and heat it in the oven for 5 minutes.

3️⃣ Season & roast

Carefully add potatoes to hot oil. Toss to coat.
Sprinkle salt, pepper, garlic powder, paprika, and herbs.

Spread out so they are not touching.

Roast 20 minutes, flip, then roast another 20–25 minutes until deeply golden and crisp.

4️⃣ Finish & serve

Optional: toss with minced garlic + rosemary for last 5 minutes.
Finish with flaky salt or grated Parmesan.

Serve hot.

🥗 Nutrition (per serving – approx)

• Calories: ~210
• Carbs: ~32 g
• Protein: ~4 g
• Fat: ~8 g
• Fiber: ~3 g

Naturally:
✔ vegan
✔ gluten-free
✔ budget-friendly
✔ crowd favorite

🔥 Pro Tips for Ultra-Crisp Potatoes

• Use starchy potatoes (Russet)
• Always start with hot oil + hot pan
• Don’t overcrowd the tray
• Rough edges = more crunch
• Finish with a short broil for extra color

🍽 Flavor Variations

• 🧀 Parmesan garlic: toss with Parmesan in last 5 min
• 🌶 Spicy: add chili flakes + smoked paprika
• 🧄 Butter herb: finish with melted butter + parsley
• 🥩 High-protein plate: serve with grilled chicken, steak, or eggs