Roasted Potatoes

Want an easy chef  tip to make delicious and crispy roasted potatoes? The trick is to start by boiling the potatoes for 15 minutes first. Then drain and mix them with extra virgin olive oil, salt, garlic pepper, and oregano. Bake at 450° until they are crispy and tender. Your roasted potatoes will never be better. 

Recipe below and printable version is on my website

Roasted Potatoes

2 lb. Mini Potatoes (halved)

1 tbsp. Plus 1 tsp. Salt

1 tsp. Garlic Pepper

1 tsp. Dried Oregano

½ Cup Extra Virgin Olive Oil

Preheat the oven to 450 degrees.  Boil water and add a tablespoon of salt. Add the potatoes to the boiling water and cook for 15 minutes and drain. In a bowl combine the salt, garlic pepper, oregano and olive oil and mix well.  Pour over the potatoes and mix well.  Place the potatoes (skin side up in a single layer) on a rimmed baking sheet (I use a 13 x 9 Pyrex) and bake for about 45 to 50 minutes or until crispy. You can even put them under the broiler for a minute to give it extra crispiness. 

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