Roasted Russet Potatoes

These Roasted Russet Potatoes are crispy, flavorful, and can be served as a side dish with so many meals.

Course Side

Cuisine American

Prep Time 5

Cook Time 25

Soaking Time 1

Total Time 1 30

Servings People, as a side

Calories 136kcal

Author Foodfaithfitness

Ingredients

1 1/2 pounds russet potatoes cut into 3/4-inch cubes
2 tablespoons olive oil
2 teaspoons dried rosemary
1 tablespoon fresh garlic minced
1 1/2 teaspoons salt
1/2 teaspoon dried thyme
1/2 teaspoon paprika
1 tablespoon fresh parsley minced

Instructions

Heat your oven to 425 degrees Fahrenheit.
Optional step: Soak the potatoes in cold water for 1 hour. Then, drain and thoroughly pat dry with a paper towel.
Toss the potatoes with the oil.
Crush the dried rosemary needles with a mortar and pestle or the bottom of a heavy glass. Toss into the bowl with all the other ingredients (except the parsley). Toss to coat potatoes well.
Spread onto a large, rimmed baking sheet, making sure to leave some room between the potatoes.
Bake for 10 minutes. Stir and then bake another 10-15 minutes, until soft and golden.
Toss with the fresh parsley and enjoy.

Video

Notes

*You do not HAVE to break down the rosemary. We just didn't like biting into big chunks of dried rosemary leaves and thought breaking it down was more pleasant to eat!

Nutrition