Side
Awesome crispy roast potatoes
PrepPr30 minCookCk1 h 40 minTotalTot2 h 10 minServesSrv6 to 8Ca:PCa:P1:0.1
Ingredients
- 1 tsp pickling salt
- 1/2 teaspoon baking soda
- 4 pounds russet or Yukon Gold potatoes
- 5 tablespoons (75 ml) fat (olive, duck, goose, coconut or beef)
- 1 tbsp rosemary, chopped
- 3 cloves garlic, minced
- 1 tsp black pepper
- 2 tbsp parsley, minced
Directions
- Preheat oven to 450°F (230°C) or 400°F (200°C) if convection. Boil 2 quarts water with 2 tbsp pickling salt and baking soda. Add potatoes and cook until tender, about 10 minutes.
- Heat fat with rosemary, garlic, and pepper in a saucepan until garlic is golden. Strain oil and set aside.
- Drain potatoes, let rest for 30 seconds. Toss in infused oil until coated with a thick layer of paste.
- Spread potatoes on a baking sheet. Roast for 20 minutes, then turn and roast another 30-40 minutes until crisp.
- Toss roasted potatoes with garlic/rosemary mixture and parsley. Season with salt and pepper to taste. Serve immediately.
Contribution
by fractranoNutrition Facts
Per serving (1 of 6). Does not change when you scale ingredients.
- Calories 349.5333333333333
- Total Fat 76.7g
- Saturated Fat 22.5g
- Polyunsaturated Fat 15.6g
- Monounsaturated Fat 33.3g
- Cholesterol 62.9 mg
- Sodium 2701.4 mg
- Carbohydrate 324.4g
- Fiber 41.6g
- Sugar 14.5g
- Protein 37.5g
- Calcium 293.8 mg
- Phosphorus 20.1 mg
- Ca:P ratio 1:0.1
- Vitamin A 41.6 mcg
- Vitamin C 9.3 mg
- B3 (Niacin) 0.2 mg
- B5 (Pantothenic) 0.2 mg
- B6 0.1 mg
- Folate 23.7 mcg
- Vitamin K 80.9 mcg
- Copper 0.1 mg
- Zinc 0.2 mg
- Selenium 0.5 mcg
