Instructions:
- Preheat your oven to 220°C (425°F). Line a baking sheet with parchment paper for easier cleanup.
- Prepare the potatoes: Wash and peel the potatoes, or leave them unpeeled for a more rustic look.
- Cut them into bite-sized chunks (about 1-inch cubes).
- Parboil the potatoes: This step is optional but helps achieve fluffy interiors and crispy exteriors.
- Bring a large pot of water to a boil, then add the potatoes. Cook for 5-7 minutes, just until they start to soften.
- Drain well and let them cool slightly for a few minutes.
- Season and toss: In a large bowl, combine the potatoes with olive oil, salt, and pepper. Toss well to coat evenly. You can also add your favorite herbs at this stage, such as rosemary, thyme, or parsley.
- Roast: Spread the potatoes in a single layer on the prepared baking sheet.
- Don’t overcrowd the pan, as this can prevent them from crisping up properly.
- Roast for 30-35 minutes, or until golden brown and tender on the inside.
- Flip the potatoes halfway through for even cooking.
- Serve: Serve the roast potatoes hot and enjoy! Garnish with fresh herbs if desired.
Tips:
- For extra crispy potatoes, use a higher oven temperature (up to 230°C/445°F).
- You can use different types of oil, such as avocado oil or grapeseed oil.
- For added flavor, try adding spices like garlic powder, paprika, or cayenne pepper.
- To test for doneness, pierce a potato with a fork. It should be tender but not falling apart.
- If the potatoes start to brown too quickly, reduce the oven temperature by 10-20°C.
- Leftover roast potatoes can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat them in the oven or microwave until warmed through.
- I hope this revised recipe is helpful and enjoyable!