Roast Potatoes

Name: Roast Potatoes
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4 servings
Cuisine: British
Ingredients: 3 lbs Yukon Gold potatoes, peeled, cut; 1/2 tsp baking soda; 2 tsp kosher salt; 1/4 cup extra virgin olive oil; 4 garlic cloves, crushed; 2 tbsp fresh rosemary, chopped

Crisp on the outside and fluffy on the inside, these classic roast potatoes are parboiled with baking soda and roasted to golden perfection.

65 minEasyServes 4220 cal/serving

BritishSideOven and StovetopVeganVegetarianHalal-friendlyGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeSesame-FreeLow-SugarLow-SodiumPork-FreeAlcohol-FreeCorn-Free

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Ingredients

3 lbs Yukon Gold potatoes, peeled, cut
1/2 tsp baking soda
2 tsp kosher salt
1/4 cup extra virgin olive oil
4 garlic cloves, crushed
2 tbsp fresh rosemary, chopped

Instructions

1

Preheat oven to 425°F.
2

Bring a large pot of water to a boil, then stir in 2 tsp kosher salt and 1/2 tsp baking soda.
3

Add 3 lbs peeled, cut Yukon Gold potatoes and boil for 8 minutes until tender on the outside.
4

Drain potatoes and shake vigorously in the colander to rough up the edges.
5

Toss potatoes with 1/4 cup extra virgin olive oil, 4 crushed garlic cloves, and 2 tbsp chopped fresh rosemary on a large baking sheet.
6

Roast for 40 minutes, turning halfway through, until deep golden and crispy.

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Questions

How long does Roast Potatoes take?

As written, 65 minutes: 15 of prep and 50 of cooking. The longest single stretch is step 6 (40 minutes): "Roast for 40 minutes, turning halfway through, until deep golden and crispy."

What oven temperature does Roast Potatoes need?

For Roast Potatoes, the oven is set to 425 F (about 220 C) in step 1. The longest stretch at that heat is 40 minutes, in step 6.

How do I know when Roast Potatoes is done?

Go by the cues in the method rather than the clock. Step 3: cook until tender on the outside. Step 6: cook until deep golden and crispy.

How many calories are in Roast Potatoes?

One serving (the recipe makes 4) is about 220 calories, with 4 g protein, 36 g carbohydrate and 8 g fat, plus 4 g fiber and 380 mg sodium. The figures are estimates computed from the ingredient list.

How do I store and reheat Roast Potatoes?

Refrigerate what is left of Roast Potatoes within two hours and eat it within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it. Potatoes turn grainy in the freezer, so keep this one in the refrigerator.

Serve it with

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