Go Back
crispy roasted potatoes

Oven Roasted Potatoes

Parboiled Potatoes Roasted in an Oven Sheet Pan Till Crispy and Golden Brown on the Outside, with Pillow-y and Fluffy Insides
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 people
Course: Appetizer, Side Dish
Cuisine: American
Calories: 300
Ingredients Equipment Method

Ingredients
  

  • 2 lbs about 900 g Yukon Gold potatoes, cut into large chunks (2–3 inches)
  • 4 tbs olive oil
  • 4 cloves garlic smashed (skins on)
  • 4 sprigs fresh thyme or substitute rosemary
  • 2 tbs fresh parsley chopped
  • 1 tsp flaky sea salt plus more to taste
  • ½ tsp freshly cracked black pepper

Equipment

  • Oven

Method
 

  1. Wash and scrub potatoes, then cut into large 2–3 inch chunks.
  2. Boil in salted water for 8–10 minutes until edges soften; drain and steam dry.
  3. Shake in colander to rough up the edges.
  4. Heat olive oil with garlic and thyme in roasting pan while oven preheats to 425°F (220°C).
  5. Remove garlic and thyme, then add potatoes to hot oil and toss to coat.
  6. Roast 40–50 minutes, flipping once or twice, until golden and crispy.
  7. Sprinkle with parsley, flaky salt, and pepper; serve hot with optional sour cream or lemon wedges.