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Ingredients
Scale
- 2 lbs. russet potatoes
- 1 tbsp salt
- 2 quarts water
- ½ tsp baking soda
- 3 tbsp olive oil
- 1 tsp salt (divided)
- ¼ tsp black pepper (ground)
- ½ tsp garlic powder
- ½ tbsp fresh parsley (minced)
Instructions
- Gather ingredients and preheat oven to 425℉.
- Peel and cut the potatoes into large pieces, about 1 to 2 inches.
- In a pot, combine 1 Tbsp salt with 2 quarts of water and bring to a rolling boil.
- While waiting for the water to boil, mince the parsley.
- Once boiling, add potatoes and baking soda, returning to a boil.
- Parboil the potatoes for 8 minutes, then strain.
- Toss the strained potatoes gently with olive oil, ½ tsp salt, pepper, and garlic powder.
- Place the seasoned potatoes on a parchment-lined baking sheet and bake for 20 minutes.
- Flip all potatoes after 20 minutes and bake for an additional 20 minutes.
- Remove from the oven, and sprinkle with ½ tsp salt and parsley.
Notes
Make sure not to overcrowd the baking sheet for even cooking.
For extra crispiness, you can broil them for the last 1-2 minutes.
Experiment with different seasonings for more flavor.
- Prep Time: 15 minutes
- Cook Time: 63 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 1g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg