Roast potatoes crisp-wise

★Ingredients

2 lbs (about 1 kg) potatoes (Yukon Gold or Russet work well)

4 tbsp olive oil or vegetable oil

1/2 tsp black pepper

1 tsp garlic powder (optional)

1 tsp salt

1 tsp dried rosemary or thyme (optional)

1/2 tsp paprika (optional)

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★Instructions

1. Preheat the Oven:

• Preheat your oven to 425°F (220°C).

1. Prepare the Potatoes:

• Peel the potatoes if desired. Cut them into evenly sized chunks, about 1 to 2 inches.

1. Parboil the Potatoes:

• Place the potato chunks in a large pot and cover with cold water. Add a pinch of salt.
• Bring the water to a boil, then reduce the heat and let it simmer for about 10 minutes or until the potatoes are just starting to get tender but not fully cooked.
• Drain the potatoes in a colander and let them steam dry for a minute or two.

1. Rough Up the Potatoes:

• While the potatoes are still in the colander, shake them a bit to rough up the edges. This helps to create a crispy texture when they roast.

1. Season and Oil:

• In a large bowl, mix the potatoes with the olive oil, salt, pepper, and any additional seasonings you prefer (garlic powder, rosemary, thyme, paprika).

1. Roast the Potatoes:

• Spread the potatoes out in a single layer on a baking sheet. Make sure they are not overcrowded, as this helps them roast evenly and get crispy.
• Roast in the preheated oven for about 45 minutes to an hour, turning them halfway through to ensure even browning. They should be golden brown and crispy on the outside and tender on the inside.

1. Serve:

• Once they are done, remove them from the oven and let them cool for a few minutes before serving.

Enjoy!