Something healthy or rather tasty as a side? Check out this Roast potato recipe that’s in the league of both to qualify!
Ingredients
- 4lb / 2000g Potatoes (Yukon gold)
- 2 quarts / 2000g Water
- ½ teaspoon / 3g Baking soda
- 3 tablespoons / 40g Cooking oil
- 1 teaspoon / 2g Paprika
- 2 teaspoons / 10g Salt
- 1 teaspoon / 2.5g Garlic powder
- 1 teaspoon / 2g Onion powder
How to make Roast potates
- Peel and cut potatoes into 1″ / 2.5cm chunks. Although we can use any type of potatoes, some are better suited for crispy, golden brown crunchiness than others.
- Dissolve baking soda in water, add the potato chunks, put the lid on then bring it to boil.
- Once boiling, reduce heat to simmer then cook until the knife meets little resistance when poked through the potato chunks, about 20 – 30 minutes.
- While the potatoes are cooking, prepare the seasoning by mixing cooking oil, paprika, salt, garlic powder and onion powder in a large bowl.
- Drain the water.
- Mix the drained potatoes with the seasoning in the bowl.
- Arrange the potatoes onto a baking sheet.
- Place the potatoes with the baking sheet into a preheated 425°F/220°C oven and roast until the bottom gets golden brown color, about 20 minutes. Scrape them up so other sides will get a chance for crispiness too. Mind not to move them until the upper parts develop some skin that holds together the chunks when moving them around.
- Once the other sides are crispy, golden brown too, the roast potatoes are ready to be taken out, about 20 – 40 minutes, it depends on how many times we move them around. Decorate it with some green freshly chopped parsley for better taste.
Enjoy!
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Roast Potatoes Recipe
Something healthy or rather tasty as a side? Check out this Roast potato recipe that’s in the league of both to qualify!
Ingredients
- 4 lb Potatoes Yukon gold
- 2 quarts Water
- ½ teaspoon Baking soda
- 3 tablespoons Cooking oil
- 1 teaspoon Paprika
- 2 teaspoons Salt
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
Instructions
- Peel and cut potatoes into 1″ / 2.5cm chunks. Although we can use any type of potatoes, some are better suited for crispy, golden brown crunchiness than others.
- Dissolve baking soda in water, add the potato chunks, put the lid on then bring it to boil.
- Once boiling, reduce heat to simmer then cook until the knife meets little resistance when poked through the potato chunks, about 20 – 30 minutes.
- While the potatoes are cooking, prepare the seasoning by mixing cooking oil, paprika, salt, garlic powder and onion powder in a large bowl.
- Drain the water.
- Mix the drained potatoes with the seasoning in the bowl.
- Arrange the potatoes onto a baking sheet.
- Place the potatoes with the baking sheet into a preheated 425°F/220°C oven and roast until the bottom gets golden brown color, about 20 minutes. Scrape them up so other sides will get a chance for crispiness too. Mind not to move them until the upper parts develop some skin that holds together the chunks when moving them around.
- Once the other sides are crispy, golden brown too, the roast potatoes are ready to be taken out, about 20 – 40 minutes, it depends on how many times we move them around. Decorate it with some green freshly chopped parsley for better taste.
Notes
Enjoy!
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