Crispy Roasted Potatoes
Servings 4 servings
- 6 large Yukon Gold Potatoes (peeled)
- 6 cloves of garlic (add or reduce to your taste)
- 4 Tbsp olive oil
- 1 tsp kosher salt (plus more to taste)
- 1/2 tsp black pepper (plus more to taste)
- 2 tsp dried parsley
- 1 tsp dried rosemary
- 1 tsp dried thyme
- Zest of one lemon
- 2 Tbsp fresh, finely chopped parsley (for garnish)
Preheat oven to 450F.
Peel the potatoes, rinse, dry with paper towels and cut into 1-inch pieces.
In a large bowl, toss the potatoes with the rest of the ingredients until evenly coated with the seasonings.
Transfer the seasoned potato pieces to a large baking sheet and spread around evenly. Avoid crowding as that will result in poor crisping and browning.Bake for 20 minutes, flip the potatoes and continue baking for another 20 minutes.
Remove the potatoes from the oven and transfer to a serving platter. Garnish with finely chopped fresh parsley and serve immediately.
Calories: 282kcal | Carbohydrates: 33g | Protein: 7g | Fat: 14g | Saturated Fat: 2g | Sodium: 610mg | Potassium: 1081mg | Fiber: 6g | Vitamin A: 160IU | Vitamin C: 33.3mg | Calcium: 99mg | Iron: 9mg