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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 200.0
  • Total Fat: 10.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 581.4 mg
  • Total Carbs: 26.0 g
  • Dietary Fiber: 2.0 g
  • Protein: 3.0 g

View full nutritional breakdown of Roasted Crispy Potatoes calories by ingredient
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Roasted Crispy Potatoes




Number of Servings: 4

Ingredients

    2 1/2 pounds Yukon Gold potatoes
    Table salt
    3 tablespoons olive oil
    Ground black pepper

Directions

1. Rinse potatoes, and cut into 1/4-1/2 inch slices

2. Put a cookie sheet onto bottom rack of oven, and preheat oven to 450 degrees.

3. Put cut potatoes into a pot, cover with cold water, and bring to a boil over high heat. Once boiling, reduce heat to simmer and gently simmer until exteriors of potatoes have softened but centers offer resistance when pierced with a paring knife, about 5 minutes.

4. Drain potatoes well and transfer to a large bowl. Drizzle with 2 tablespoons oil and sprinkle with 1/2 teaspoon salt; using a rubber spatula, toss vigorously to combine.

5. Working quickly, remove the baking sheet from the oven and drizzle the remaining tablespoon of oil over the surface. Carefully transfer the potatoes to the baking sheet and spread into an even layer (skin side up if its the end piece.)

6. Bake until bottoms of potatoes are golden brown and crisp, about 15 25 minutes, rotating the baking sheet after 10 minutes.

7. Remove the baking sheet from the oven and using a metal spatula and tongs, loosen the potatoes from the pan, carefully flipping each slice. Continue to roast the potatoes until the second side is golden and crisp, 10 to 20 minutes longer, rotating pan as needed to ensure that the potatoes brown evenly. Season with salt and pepper to taste and serve immediately.

Number of Servings: 4

Recipe submitted by SparkPeople user LEIGHWOMAN.





TAGS:  Side Items |

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