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Crispy Roast Potatoes
The perfect roast potatoes. Crispy on the outside, tender but still has a bite to it in the middle.
Ingredients
- red-skinned or Russet potatoes, large red-skinned or small Russet; cut into 1 1/2-inch cubes5
- salt
- black pepper, freshly ground
- olive oil3/4 cup
- italian seasoning2 tbsp
- garlic powder1 tbsp
- flour
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Combine olive oil, Italian seasoning, and garlic. Set aside.
Cook potatoes in a large pot of boiling salted water until slightly tougher than tender.
Drain potatoes, then dredge in flour. Set out on a cooling rack and let dry for 1 hour.
Add potatoes to oil mixture and toss to coat. Spread out in a single layer on a greased sheet pan.
Season potatoes with a small handful of salt and a lot of freshly-ground black pepper.
Place in the bottom third of a 500°F oven until well browned and crispy on the outside (15–20 minutes), stirring halfway through.
Serve warm.