NatashasKitchen.comRoasted Potatoes Recipe
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Ingredients
Serves 6- 2 ½ lbs Yukon gold potatoes (cut into bite-size pieces about 1/2” thick, unpeeled, scrubbed)
- 2 Tbsp parsley (finely chopped, to garnish)
- 3 Tbsp extra virgin olive oil
- 1 tsp fine sea salt (or added to taste)
- ½ tsp freshly ground black pepper (or added to taste)
- 2 Tbsp unsalted butter (cut into pieces)
- Kosher salt (to taste)
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Steps
- Step 1
Preheat the oven to 425ºF.
- Step 2
Cut potatoes into bite-sized pieces, about 1/2” to 3/4” thick and place in a large mixing bowl. Drizzle with olive oil and season with salt and pepper. Toss to combine and coat in oil.
- Step 3
Arrange on a parchment-lined or non-stick 13x18 baking sheet, keeping potatoes in a single layer with the flat side of the potatoes facing down.
- Step 4
Dot the top of the potatoes with pieces of butter. Bake at 425ºF for 25-30 min until golden on bottoms and release easily from the pan then flip using a spatula and roast another 15-20 min or until golden brown and crispy in spots and tender when pierced with a fork.
- Step 5
Sprinkle with kosher salt to taste, garnish with parsley and serve warm.
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Preheat the oven to 425ºF.
Source: NatashasKitchen.com
