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A skillet of Super-Crunchy Roasted Potatoes
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5 from 2 votes

Super-Crunchy Roasted Potatoes

Return to oven and roast for 50 minutes to 1 hour or until the potatoes are really crispy and golden brown. Turn half way through.
Prep Time30 mins
Cook Time50 mins
Course: Side Dish
Servings: 4
Calories: 281kcal

Ingredients

  • 8 Russet or new potatoes (1 1/2 lbs) peeled
  • salt
  • cup canola oil
  • 2 rosemary sprigs
  • sea salt

Instructions

  • Preheat oven to 475º.
  • Cut the potatoes into small pieces. Add water to a large deep pot and add potato pieces and a pinch of salt. Bring to a boil and then turn heat down to medium and simmer for 15 -20 minutes or until par boiled. Don't over cook them or they will be too mushy.
  • Drain in a colander and return to the pot. Cover and give the pan a really good shake to fluff up the potatoes.
  • Add the oil to an iron skillet or oven proof pan and place in the oven for 10 minutes until it is smoking hot. Remove and turn the temperature down to 425º. CAREFULLY add the potatoes then sprinkle with rosemary and plenty of salt.
  • Return to oven and roast for 50 minutes to 1 hour or until the potatoes are really crispy and golden brown. Turn half way through.

Nutrition

Serving: 1g | Calories: 281kcal | Carbohydrates: 26g | Protein: 3g | Fat: 19g | Saturated Fat: 1g | Sodium: 9mg | Potassium: 632mg | Fiber: 3g | Sugar: 1g | Vitamin C: 29.5mg | Calcium: 18mg | Iron: 1.2mg