Ingredients:
- Potatoes (use any variety you prefer, but russet or Yukon gold work great)
- Olive oil or melted butter
- Salt and pepper
- Optional: garlic powder, rosemary, thyme, or any other herbs and spices you fancy
Instructions:
- Preheat your oven to around 425°F (220°C).
- Peel (if desired) and chop your potatoes into evenly sized chunks.
- Parboil the potatoes in salted water for about 5-7 minutes until they’re just starting to soften. This step helps the insides get fluffy while the outsides crisp up nicely during roasting.
- Drain the potatoes and let them sit for a minute or two to steam dry.
- Toss the potatoes in a bowl with olive oil or melted butter until they’re evenly coated. Season generously with salt, pepper, and any other spices you like.
- Arrange the potatoes in a single layer on a baking sheet. Make sure they’re not too crowded, or they’ll steam instead of roast.
- Roast in the preheated oven for about 30-40 minutes, flipping them halfway through, until they’re golden and crispy on the outside and tender on the inside.
- Serve hot and enjoy the crispy, fluffy goodness!
