Ingredients:
- 4–5 medium potatoes
- 2–3 tablespoons olive oil (or melted butter)
- Salt and pepper to taste
- Optional seasonings: garlic powder, paprika, rosemary, thyme, or chili flakes
Instructions:
- Prep the Potatoes:
- Peel the potatoes if you prefer, or leave the skins on for a rustic look and added flavor.
- Cut them into evenly sized chunks, about 1–2 inches each, so they cook evenly.
- Parboil:
- This step helps soften the insides and makes the outsides crispier when roasted.
- Bring a pot of salted water to a boil, add the potato chunks, and let them cook for 5–7 minutes. They should be soft on the outside but not fully cooked through.
- Drain and shake the colander gently to roughen the outsides (this makes them extra crispy when roasted).
- Season and Oil:
- Preheat your oven to 425°F (220°C).
- Place the potatoes in a large mixing bowl, and add olive oil, salt, pepper, and any desired seasonings. Toss until all pieces are coated.
- Roast:
- Spread the potatoes in a single layer on a baking sheet lined with parchment paper or foil for easy cleanup.
- Roast for 20–30 minutes, then flip and roast for another 15–20 minutes, or until golden and crispy.
- Serve:
- Once crispy and golden, remove from the oven, sprinkle with extra salt or fresh herbs if desired, and serve warm.
This method gives you crispy, flavorful potato chunks every time!