Ingredients
Scale
- 2 lbs. russet potatoes (about 4 large potatoes)
- 1 tbsp salt
- 2 quarts water (8 cups)
- 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 the oven to 425℉.
- Peel and cut the potatoes into large pieces, roughly 1 to 2 inches in size.
- Add 1 tablespoon of salt to 2 quarts of water and bring it to a rolling boil.
- While waiting, mince the parsley.
- Once boiling, add the potatoes and baking soda, and allow the water to return to a boil.
- When boiling, parboil the potatoes for 8 minutes and then strain. They should be fork tender yet textured, perfect for roasting.
- Gently toss the strained potatoes with olive oil, ½ teaspoon salt, black pepper, and garlic powder.
- Transfer the seasoned potatoes to a parchment-lined baking sheet and bake for 20 minutes.
- After 20 minutes, flip the potatoes and bake for an additional 20 minutes.
- Remove from the oven, sprinkle with the remaining ½ teaspoon salt and parsley.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure potatoes are cut evenly for uniform cooking.
Using a parchment-lined sheet helps achieve a crispy exterior.
Experiment with your favorite herbs for added flavor.
- Prep Time: 15 minutes
- Cook Time: 63 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 1g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg