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3. Parboil the Potatoes:
This step is key for getting those potatoes super crispy on the outside while staying fluffy on the inside.
- Place the cut potatoes into a large pot of cold salted water.
- Bring the water to a boil over medium-high heat and cook for 7-10 minutes, or until the potatoes are just starting to soften around the edges but are still firm in the center.
- Drain the potatoes in a colander and let them sit for a minute to allow excess moisture to evaporate. This will help them crisp up when roasted.
4. Season the Potatoes:
- After draining, gently shake the colander to rough up the edges of the potatoes. This rough texture will help create extra crispiness.
- Place the potatoes in a large bowl and drizzle with olive oil. Add garlic powder, rosemary, paprika, salt, and pepper. Toss everything together to ensure the potatoes are well-coated with the oil and seasonings.
5. Roast the Potatoes:
- Spread the potatoes in a single layer on a baking sheet. It’s important not to overcrowd the potatoes so that they roast evenly and crisp up nicely.
- Roast the potatoes in the preheated oven for 25-35 minutes, flipping halfway through the cooking time. Keep an eye on them during the last few minutes to ensure they’re golden brown and crispy. The edges should be crispy and the centers soft.
6. Serve:
Once roasted, remove the potatoes from the oven and sprinkle with fresh parsley if desired. Serve immediately as a perfect side dish with your favorite main course!
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