Extra Crispy Oven Roasted Potatoes
The easiest crispy roasted potatoes are made with potatoes, oil, and salt, that's it! They are the perfect side to many meals and so good!
Servings: 6
Ingredients
- 5 or 6 medium russet potatoes (about 2 pounds)
- 5 tablespoons vegetable or canola oil
- 1/2 teaspoon kosher salt
- additional salt to taste
Instructions
- Scrub your potatoes clean. Peel the potatoes and cut them into even 1 to 1.5 inch squares, making sure they are all close to the same size.
- Put all of the potatoes in a medium bowl. Fill the bowl with hot tap water and let the potatoes soak for 10 to 30 minutes.
- Drain the potatoes and pat them dry with a clean dish cloth or paper towels.
- Wipe the bowl out so there is no water left in it. Put the dry potatoes back in the dry bowl and toss them in 1 tablespoon of oil.
- Preheat the oven to 450 degrees F. On a large baking sheet add the remaining 4 tablespoons of oil and spread it all over the pan until it is completely coated (a pastry brush works well here).
- Sprinkle the salt on the oiled pan.
- Place the potatoes evenly on the pan taking care not to crowd them too much.
- Cover the pan tightly with foil and bake for 15 minutes.
- Remove the foil, stir the potatoes and bake for another 15 minutes.
- Remove the potatoes from the oven and stir a second time and then bake for another 15 minutes or until the potatoes are golden brown and cooked through.
- Remove the potatoes from the oven, stir another time and lightly salt again. Stir to combine.
- Serve hot.
Notes
- If your potatoes are getting too hot or starting to get too dark on the bottom between stirrings, feel free to lower your oven temperature to 400 degrees F at any point.
- Cutting your potatoes into as even sized pieces as you can helps to ensure they cook evenly.
- A standard size sheet pan will hold roughly 2 pounds of potatoes while still allowing them space. If you try to roast more than that, you risk having soggy potatoes.
- Use a thin metal spatula while turning so that you can cleanly remove them from the bottom of the pan and not peel the crispy potatoes bottoms off of the potato cubes.
- Store leftovers in the fridge for 3 to 5 days. Reheat in a hot oven or in an air fryer.
Nutrition
Serving: 1 of 6 servings | Calories: 220kcal | Carbohydrates: 27g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Sodium: 201mg | Potassium: 631mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 9mg | Calcium: 20mg | Iron: 1mg
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