Description
Deliciously crispy oven-roasted baby gold potatoes, perfect for enhancing any meal with their satisfying crunch.
Ingredients
Scale
- 1 1/2 pounds baby gold potatoes, quartered
- 1/2 cup avocado oil or vegetable oil
- Salt, to taste
- Pepper, to taste
Instructions
- Preheat your oven to 425˚F (220˚C).
- Place the quartered baby gold potatoes in a large pot. Fill the pot with water until the potatoes are completely covered.
- Bring the pot to a boil over medium-high heat. Lower the heat to medium and let simmer for 10 to 12 minutes until the potatoes are tender but firm.
- Drain the potatoes in a colander and allow steam to dissipate for about 5 minutes.
- Toss the potatoes with a generous amount of salt and pepper in the colander, shaking vigorously to create craters.
- Pour the oil into a rimmed baking sheet and place it in the oven for about 10 minutes until hot.
- Gently toss the potatoes to coat with oil, turning cut sides down in a single layer.
- Roast the potatoes for about 30 minutes, avoiding touching them while roasting.
- Remove from the oven and transfer to a serving platter. Sprinkle with sea salt flakes before serving.
Notes
For extra crispiness, consider increasing the oil amount or try experimenting with different seasonings like garlic powder or fresh herbs.
- Prep Time: 15 minutes
- Cook Time: 42 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
Keywords: oven roasted potatoes, crispy potatoes, side dish, comfort food
