Oven Roasted Potatoes
HB-10147 · Hand-built original · American
Parboiled russet potatoes tossed in ghee, garlic and Italian seasoning and roasted in three stages until crisp, finished with Parmesan and parsley.
AmericanAppetizer1 hr 15 minGluten-freeEgg-free
Main ingredient: potato
Pairs well with: sour cream, green beans, coleslaw, grilled steak, roast chicken
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 3 large Russet potatoes about 2.5 pounds, peeled
- 1/2 teaspoon baking soda
- 1/2 tablespoon salt or more for boiling
- 1/4 cup ghee
- 3 tablespoons extra light olive oil
- 1 teaspoon Italian seasoning
- 2 teaspoons fresh garlic minced
- 1 teaspoon salt or to taste
- 1/2 teaspoon black pepper
- 1/4 cup parmesan freshly grated
- 1 tablespoon parsley finely chopped
Method
- Cut each peeled potato into four rounds and halve each round, giving eight pieces per potato. Boil water standing 2 inches above the potatoes, add the baking soda and salt, then the potatoes, and cook 8 minutes until just tender when poked with a fork.
- Drain the potatoes and return them to the hot pot so the residual heat dries their surfaces for better crisping.
- Heat the oven to 450°F, or 400°F to 425°F for convection. Cut the pieces smaller if you like and put them in a large bowl.
- Toss the potatoes with the ghee, olive oil, garlic, Italian seasoning, salt and black pepper mixed together in a small bowl, then spread them on a large baking tray, spaced apart and not crowded.
- Roast for 25 minutes, take the tray out to shake and flip the potatoes, roast 10 minutes more, shake them again, and roast a final 10 minutes — 45 minutes in the oven in total.
- Rest the potatoes 5 minutes, scatter the Parmesan and parsley over them, and serve them warm.
Prep: 15 min · Cook: 1 h · Total: 1 h 15 min
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).