Oven Roasted Russet Potatoes
Perfect seasoned roasted russet potatoes are similar to French Fries but without the frying, These crispy little potatoes are an all-around delicious addition to any meal.
Ingredients
- 1 ½ pounds Russet potatoes peeled and diced
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon sweet paprika
- 12 cloves garlic, peeled and roughly chopped.
- 2 tablespoons chopped parsley, finely chopped
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Line your largest rimmed baking sheet with parchment paper.
- Peel the potatoes and cube them. As you cut the potatoes, place the pieces in a large bowl of cold water to prevent them from turning brown.
- Peel the garlic cloves by gently smashing them with the side of a chef's knife and cutting away the woody stem on each. Keep the peeled garlic cloves in a small bowl until ready to use; they don't need to go into the water with the potatoes.
- In a large bowl, combine the potatoes and peeled garlic cloves. Add the olive oil, paprika, salt, and pepper. Toss everything together with tongs or gloved hands until well combined.
- Spread the seasoned potatoes and garlic in a single layer on the prepared baking sheet, ensuring they're not touching too closely to avoid steaming.
- Roast in the preheated oven for about 30 minutes, or until the potatoes are golden brown and fork-tender. Once roasted, remove from the oven. Allow them to cool slightly, then taste and season with additional salt if needed.
- Once roasted, remove from the oven. Allow them to cool slightly, then taste and season with additional salt if needed.
- Plate the potatoes and garlic and toss with chopped parsley. Serve hot.
Notes
Try Sweet Hungarian Paprika from Pride of Szeged, a Hungarian company that specializes in paprika.
Purchasing Russet Potatoes: Choose firm potatoes with smooth, unblemished skins. Avoid potatoes with cuts, bruises, sprouts, or green spots. If you notice any signs of decay, discard the entire potato to prevent further contamination.
Storage of uncooked potatoes: Store uncooked Russet potatoes in a cool, dark, and well-ventilated spot, such as a pantry closet or cabinet, to prevent sprouting or spoilage. Avoid areas with direct sunlight or fluctuating temperatures.
Leftovers and Reheating: Store leftovers in an airtight container in the refrigerator for up to three days. The leftovers can be reheated in a small skillet over medium heat with a little oil or butter.
Nutrition
Calories: 264.8kcalCarbohydrates: 46.4gProtein: 5.5gTotal Fat: 7.2gSaturated Fat: 1gSodium: 595.4mgPotassium: 1075mgFiber: 3.4gSugar: 1.6g
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