Ingredients:
- 4 large potatoes (such as Russet or Yukon Gold)
- 3-4 tablespoons of olive oil or melted butter
- Salt, to taste
- Pepper, to taste
- Optional: minced garlic, rosemary, thyme, or any other herbs/spices you like
Instructions:
- Preheat the Oven: Preheat your oven to 425°F (220°C).
- Prepare Potatoes: Peel the potatoes (if desired) and cut them into evenly sized chunks or wedges. Rinse them under cold water to remove excess starch.
- Parboil Potatoes: Place the potatoes in a pot of cold, salted water. Bring to a boil and cook for about 5-7 minutes, or until the edges are just starting to soften. You want them to be partially cooked but still firm.
- Drain and Dry: Drain the potatoes and transfer them to a clean kitchen towel or paper towels. Pat them dry to remove any excess moisture.
- Season: Place the dried potatoes in a large mixing bowl. Drizzle olive oil or melted butter over the potatoes, making sure they are evenly coated. Season generously with salt, pepper, and any other herbs or spices you like. Toss gently to coat.
- Roast: Arrange the potatoes in a single layer on a baking sheet or roasting pan, making sure they’re not overcrowded. This ensures even browning. Place them in the preheated oven.
- Bake: Roast the potatoes for about 40-50 minutes, flipping them halfway through cooking, until they are golden brown and crispy on the outside and tender on the inside. Keep an eye on them towards the end of cooking to prevent burning.
- Serve: Once the potatoes are done, remove them from the oven and transfer to a serving dish. Serve hot as a side dish with your favorite main course.
