Crispy roast potatoesBy Chatelaine
A staple side dish, prepared to perfection. Follow our method for mouthwatering, golden-crisp spuds.
- 2 kg Yukon Gold potatoes , peeled and cut into 1/2-in. chunks
- 2 1/2 tsp salt , divided
- 1/4 cup olive oil
- PREHEAT oven to 450F. Line a large baking sheet with foil.
- COVER potatoes with water in a large pot. Add 2 tsp salt. Boil until almost tender, about 10 min. Drain, then return potatoes to same pot. Cover pot and shake until potatoes are just fluffy on the outside. Drizzle oil over potatoes, stirring to coat. Spread out in a single layer on prepared baking sheet. Sprinkle with remaining 1/2 tsp salt. Season with fresh pepper. Shake to combine.
- ROAST in centre of oven, stirring potatoes halfway through, until crispy and browned, 30 to 35 min.
Nutrition (per serving)
- 4 g,
- 37 g,
- 7 g,
- 3 g,
- 729 mg.
- Excellent source of
- Vitamin C