Description
Golden, crispy roasted potatoes with crunchy edges and fluffy centers, seasoned with olive oil, fresh thyme, salt, and black pepper.
Ingredients
- 2 lbs Yukon Gold or Russet potatoes, peeled and cut into evenly sized chunks
- 4 tablespoons light olive oil
- 2 teaspoons salt, plus extra for boiling water
- 1/2 teaspoon black pepper
- 2 teaspoons fresh thyme leaves
- Ice water for soaking
Instructions
- Preheat the oven to 400°F (200°C). Line a large rimmed baking sheet with non-stick foil or parchment paper.
- Peel the potatoes and cut them into evenly sized chunks slightly smaller than a ping-pong ball.
- Place the potatoes in salted ice water and soak for 20 minutes to remove excess starch.
- Drain the potatoes and transfer them to a large pot. Cover with salted boiling water and parboil for 10 to 15 minutes, until the outsides are tender but the centers are still slightly firm.
- Drain well in a colander and let the potatoes dry for a few minutes.
- Gently shake the colander to rough up the potato edges for extra crispiness.
- Transfer potatoes to a large bowl. Add olive oil, salt, and black pepper, then toss gently to coat.
- Spread potatoes in a single layer on the prepared baking sheet without overcrowding. Sprinkle with fresh thyme.
- Roast for 40 to 45 minutes, flipping halfway through, until deeply golden and crispy.
- Transfer to a paper towel-lined plate if desired and serve hot.
Notes
- Do not overcrowd the baking sheet, or the potatoes may steam instead of roast.
- Drying and roughing up the potatoes after parboiling helps create crispier edges.
- Use rosemary, oregano, parsley, garlic powder, smoked paprika, Parmesan, or chili flakes for variations.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a 400°F (200°C) oven for 10 to 15 minutes to restore crispiness.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 312
- Sugar: 2g
- Sodium: 1165mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg
