Crispy Roasted Potatoes (the Best!)
These crispy roasted potatoes will be deliciously crispy every single time!
Ingredients
- 1 1/2 lbs baby potatoes, or yellow or white potatoes
- 1 teaspoon salt
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 tablespoon dried basil, or herb of preference
- 1/4 cup olive oil, or other vegetable oil
Instructions
- Preheat your oven to 450F.
- Start by washing the 1 1/2 lbs baby potatoes and cutting into even sized chunks. If using baby potatoes, simply cut them in half.
- Boil water and drop your potatoes into the pot when it is already boiling. Boil for 10-15 minutes (depending the size of the potato) until you can easily piece a fork through them, without falling apart.
- Remove, drain and set aside to cool for 5 minutes.
- In a bowl, add the potatoes, the 1/4 cup olive oil1 teaspoon salt, 2 teaspoons garlic powder, 1 teaspoon onion powder and 1 tablespoon dried basil. Mix well until the potatoes are well coated.
- Lay the potatoes on a parchment lined baking sheet, spaced apart (not on top of each other). If using baby potatoes, lay them cut side down.
- Bake for 30 minutes, flipping them halfway through. Remove when they are crispy and golden on both sides (this may need more time depending on your oven).
- Serve with your favourite dip and enjoy!
Notes
- You can use baby potatoes or yellow potatoes or white potatoes. If using the large potatoes, make sure you cut them into even sized chunks.
- Feel free to change up the seasoning to your preference.
- Make sure your oven is hot when roasting! Depending on your oven, the roasting time may be longer than 30 minutes to get to a crispy result. Check on them and remove them when they are ready.
Serving: 1g, Calories: 259kcal, Carbohydrates: 32g, Protein: 4g, Fat: 14g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Sodium: 594mg, Potassium: 765mg, Fiber: 4g, Sugar: 1g, Vitamin A: 11IU, Vitamin C: 34mg, Calcium: 46mg, Iron: 2mg
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