Crispy Oven-Roasted Potatoes
4

Serves 6

Crisp potatoes are the perfect vehicle for adding flavorful salt just before serving. In general, salt draws out moisture from potatoes, so don't salt them at the beginning of or during the cooking process since that will prevent potatoes from developing a crispy crust. Try this recipe with fleur de sel, smoked sea salt, or any finishing salt you like.

View user submitted photos
    Ingredients: 
    • 2 pounds potatoes, peeled and cut into chunks
    • 2 tablespoons olive oil
    • 1 tablespoon canola oil
    • 4 sprigs thyme or rosemary
    • Fleur de sel or other finishing salt, to taste
    You must be signed in to use shopping lists. Sign in or create account
    Cancel
    Method: 

    Preheat oven to 425°F. In a large roasting pan, toss potatoes with olive oil, canola oil and thyme then spread out in a single layer. Roast, stirring every 10 minutes or so, until potatoes are crispy, browned and tender, about 1 1/4 hours. Transfer potatoes to a serving dish, sprinkle with salt and pepper and serve.

    Nutritional Info: 
    Per Serving:230 calories (80 from fat), 9g total fat, 1g saturated fat, 0mg cholesterol, 240mg sodium, 37g carbohydrate (3g dietary fiber, 2g sugar), 3g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

    Recipe Discussion