The Best Oven Roasted Potatoes!

As I mentioned I can be ridiculously picky and growing up you couldn’t pay me to eat any kind of potato that wasn’t in the form of a French frie. This little side dish has made all the difference though and it’s because of a little known trick that take your potatoes from dull to dynamite! You’ll need:

  • Potato(es)
  • Extra Virgin Olive Oil
  • Garlic Powder
  • Salt
  • Pepper
  • Red Pepper (optional)
  • Italian herbs (dried or fresh and finely chopped)
  1. Get a medium size bowl of super cold water. I even add ice cubes to my bowl.
  2. Wash your potato(es) – any kind will work – Russet or “Idaho” potatoes are the most cost effective and a big one will actually be enough for two people!
  3. Chop your potato into small cubes and put them in the super cold water.
  4. Leave in the bowl for at least 20 minutes – this draws excess starch out of the potatoes which will make them crispier when you bake them!
  5. After twenty minutes, drain the potatoes, give them an extra rinse with cold water and then pat dry. Rinse and dry the bowl, add the potato cubes back into the bowl.
  6. Pre-heat oven to 450 degrees.
  7. Dress with extra virgin olive oil, garlic powder, sea salt (or regular), pepper, and Italian herbs (fresh or dried). I like them a little spicy so I add cracked red pepper too. Be as generous as you’d like.
  8. Line a large pan with tin foil for easy cleaning, spread potatoes across the pan. Pop into the oven once it’s reached 450 and then flip after about 10-12 minutes, once the down-facing side has started to turn light brown.
  9. Put back in oven for another 8-10 minutes.
  10. I like mine super crispy so I then move them around again and put back in oven for another 5 or so minutes.
  11. They should be well-seasoned when they are done, but if not, you can easily add whatever else you want after they come out.


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