Crispy Golden Potatoes
Crispy Golden Potatoes are the kind of dish that can elevate any meal, whether it’s a…
Equipment
- Large rimmed baking sheet
- metal spatula
- Small Bowl
Ingredients
Ingredients
- 3 poundsYukon gold potatoes
- 3 tablespoonsolive oil
- 2 teaspoonsItalian seasoning
- 1 1/2 teaspoonsalt
- 1 teaspoonground black pepper
- 1 teaspoongarlic powder
- 1 teaspoonbaking soda
- 3 tablespoonschopped parsley
- Zest of 1 lemon
- 1 garlic cloveminced
Instructions
Instructions
- Preheat the oven to 425°F and set out a large rimmed baking sheet.
- Cut 3 pounds Yukon Gold potatoes into 1–1½ inch pieces (for average-size potatoes, cut into eighths).
- Place the chopped potatoes on the baking sheet. Drizzle with 3 tablespoons olive oil and toss the potatoes so they are coated on all sides.
- In a small bowl combine 2 teaspoons Italian seasoning, 1½ teaspoons salt, 1 teaspoon ground black pepper, 1 teaspoon garlic powder, and 1 teaspoon baking soda; mix well.
- Sprinkle the seasoning mixture evenly over the potatoes. Shake the pan or toss the potatoes so the bottoms are coated, then spread them out in a single even layer without overcrowding. If the baking sheet is too full, divide the potatoes between two baking sheets.
- Roast the potatoes in the preheated oven for 15 minutes. Use a metal spatula to flip the potatoes, then continue roasting for an additional 10–15 minutes, until they are fork-tender and golden around the edges.
- While the potatoes roast, make the gremolata: combine 3 tablespoons chopped parsley, the zest of 1 lemon, and 1 garlic clove (minced); mix and chop together into a fine herb topping.
- When the potatoes are done, remove them from the oven, sprinkle the gremolata evenly over the top, and serve warm.
Notes
Storing Leftovers– Cool the potatoes completely before transferring to an airtight container. They’ll keep well for up to 4 days in the refrigerator, although they will lose their crisp exterior.
Storing Leftovers– Cool the potatoes completely before transferring to an airtight container. They’ll keep well for up to 4 days in the refrigerator, although they will lose their crisp exterior.
Freezing– Transfer cooled potato pieces to an airtight container, such as a plastic ziplock freezer bag, and store in the freezer for up to 3 months. Thaw them in the fridge overnight before reheating.
Freezing– Transfer cooled potato pieces to an airtight container, such as a plastic ziplock freezer bag, and store in the freezer for up to 3 months. Thaw them in the fridge overnight before reheating.
Reheating– To make the gold potatoes crispy again, I recommend reheating them in anair fryeror baking for 10 minutes or so at 350 degrees.
Reheating– To make the gold potatoes crispy again, I recommend reheating them in anair fryeror baking for 10 minutes or so at 350 degrees.
Storing Leftovers– Cool the potatoes completely before transferring to an airtight container. They’ll keep well for up to 4 days in the refrigerator, although they will lose their crisp exterior.
Freezing– Transfer cooled potato pieces to an airtight container, such as a plastic ziplock freezer bag, and store in the freezer for up to 3 months. Thaw them in the fridge overnight before reheating.
Freezing– Transfer cooled potato pieces to an airtight container, such as a plastic ziplock freezer bag, and store in the freezer for up to 3 months. Thaw them in the fridge overnight before reheating.
Reheating– To make the gold potatoes crispy again, I recommend reheating them in anair fryeror baking for 10 minutes or so at 350 degrees.
Reheating– To make the gold potatoes crispy again, I recommend reheating them in anair fryeror baking for 10 minutes or so at 350 degrees.