Description
Roasted potatoes don't always live up to the hype... unless you make them like this! These are crispy, golden, flavor-packed and completely addictive. No boiling, no fussy prep - just perfectly seasoned baby potatoes roasted to crispy perfection with a creamy, tender center. Once you try this easy method, you'll never make roasted potatoes another way again.
Ingredients
Units
Scale
- 1.5 pounds Baby Dutch Yellow potatoes
- 1/4 cup avocado oil
- 1 teaspoon salt (plus more to taste after roasting)
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 1/4 teaspoon. ground black pepper
Instructions
- Preheat oven to 425°F. Wash and dry the potatoes thoroughly. Either towel-dry well by sandwiching between two towels and gently rolling or let them air dry for 1 hour.
- Quarter the potatoes and toss with oil and seasonings directly in a 12-inch cast iron skillet. Divide between two skillets to avoid overcrowding.
- Arrange potatoes cut-side down, making sure none are touching.
- Roast for 15 minutes. Toss gently, then roast for another 15 minutes. Add up to 5 extra minutes for deeper golden crispiness if needed (or if using larger potatoes).
- Remove from oven and immediately sprinkle with additional fine salt. Serve hot, ideally within the first 30 minutes for maximum crispiness.
Equipment
Buy Now → - Prep Time: 10
- Cook Time: 30
- Category: Side Dish
- Method: Roasted