Description
This oven roasted potatoes dish is packed with flavor and easy to make, featuring tender russet potatoes roasted to perfection. Perfect for a quick dinner or as a side dish!
Ingredients
Scale
- 2 lbs. russet potatoes
- 1 tbsp salt
- 2 quarts water
- ½ tsp baking soda
- 3 tbsp olive oil
- 1 tsp salt (divided)
- ¼ tsp black pepper (ground)
- ½ tsp garlic powder
- ½ tbsp fresh parsley (minced)
Instructions
- Gather ingredients and preheat the oven to 425℉.
- Peel and cut the potatoes into large pieces, between 1 and 2 inches.
- In a pot, add 1 Tbsp salt to 2 quarts of water and bring it to a rolling boil.
- While waiting, mince the parsley.
- Once boiling, add the potatoes and baking soda. Wait for the water to return to a boil.
- When boiling again, parboil the potatoes for 8 minutes and then strain them. They should be fork-tender with a coarse texture.
- Gently toss the strained potatoes with olive oil, ½ tsp salt, pepper, and garlic powder.
- Transfer the seasoned potatoes to a parchment-lined baking sheet and bake for 20 minutes.
- After 20 minutes, flip all the potatoes and bake for an additional 20 minutes.
- Remove from the oven and sprinkle with ½ tsp salt and parsley.
Notes
Make sure to parboil the potatoes to get the best texture for roasting.
Using parchment paper helps in even cooking and prevents sticking.
You can add other herbs and spices for extra flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 1g
- Sodium: 800mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg