Roasted Potatoes

5 from 1 vote

There are few things that beat a good roasted potato. These couple a crisp crust and soft interior with a touch of salt and the sligth bite of a little red pepper.

Prep Time5 mins

Cook Time40 mins

Course: Potato, Side Dish

Cuisine: American

Keyword: garlic, Potato, Potatoes, Red Pepper, Rosemary

Servings:

Calories: 149kcal

Ingredients

2 Large Russet Potatoes washed and diced into inch thick chunks
3 tbsps Olive Oil enough to coat plus a little
¼ tsp Red Pepper Flakes
2 cloves Garlic minced
¼ tsp Black Pepper ground
¼ tsp Kosher Salt or rosemary salt describe above
1 sprig Rosemary (if desired) leaves finely chopped

Instructions

Leaving the skin on, cut the potatoes into fourths crosswise and then cube those slices into around 1 inch pieces creating roughly equal sized cubes.
Place cut potatoes into a mixing bowl and toss with the remaining ingredients.
If making rosemary salt cut a few sprigs of fresh rosemary and remove the leaves from the stem. Place the leaves and a couple tablespoons of kosher salt into a spice grinder and grind until rosemary is well blended. Reserve remaining salt for future uses.
Preheat oven to 350°F.
Drizzle a little olive oil on the pan and pour the seasoned potatoes onto a ½ baking sheet or other rimmed pan. Place the pan into a preheated oven. Set a timer for 20 minutes.
Once the potatoes have cooked for 20 minutes, very carefully remove them from the oven and set on a heat safe surface. Caution, the oil will be extremely hot! Using a plastic spatula, flip the potatoes and evenly distribute them around the pan. They should be soft, but not necessarily brown yet. Note: If you don't have a well seasoned pan they may stick.
Place potatoes back into the oven and increase the temperature to 425°F. Set a timer for 15 minutes.
When the timer goes off check the potatoes for doneness. The skins should be crisp and browned. If still pale, flip the potatoes and cook for an additional 5 minutes or until desired crispiness.

Nutrition