Crispy Roasted Potaotes

• portionen: 6 servings
• aktive zeit: 20 minutes
• gesamtzeit: 1 hour

Zutaten

3 tbsp vegetable oil (added to the baking sheet (see instructions below)

4 lb fingerling potatoes (cut in half, lengthwise)

1/2 tsp baking soda

1/2 tsp salt

2 tbsp olive oil

2 tbsp lemon juice (freshly squeezed)

1 tsp lemon zest

5 garlic cloves (minced)

1¼ tbsp fresh rosemary (finely chopped)

1 tsp salt

1/2 tsp pepper

Anweisungen

Preheat your oven to 425 °F.

Thoroughly wash your potatoes then cut them in half lengthwise.

Next, add the potatoes to a large pot, then fill the pot with water until the potatoes are fully submerged.Set to medium/high heat and boil for about 10 minutes.Once boiling, add the baking soda and salt to the pot.Sammy's tip: aim to have your potatoes just under fork-tender. They should still have a bit of resistance when pierced with a fork.Using a colander strain your potatoes and let sit in the colander for about 10 minutes. This will allow the potatoes to slightly dry out which will result in a crispier potato.

While your potatoes rest, prepare a large baking sheet by adding the vegetable oil. Place in the oven and allow the oil to become hot; about 8 minutes.

While the oil is heating, prepare the marinade by adding all of the ingredients together in a small bowl and mix well.

Return the potatoes back to the pot followed by the marinade and gently mix to combine.

Remove the pan from the oven and very carefully lay the sliced potatoes, cut-side down, on the baking sheet.

Roast for 30-45 minutes or until the potatoes are deeply golden and crispy.

Broil for the last 1-2 minutes for extra crispiness.

Allow the potatoes to rest in the pan, untouched for 5 minutes before transferring to a serving plate.

Nährwertangaben

• Kalorien: 340 kcal
• Gesamtfett: 12 g
• Gesättigtes Fett: 2 g
• Ungesättigtes Fett: 10 g
• Transfett: 0.05 g
• Natrium: 691 mg
• Gesamtkohlenhydrate: 54 g
• Ballaststoffe: 7 g
• Zucker insgesamt: 3 g
• Eiweiß: 6 g