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Crispy Oven-Roasted Potatoes

Serves 6
Time 1 hr 25 min
Crisp potatoes are the perfect vehicle for adding flavorful salt just before serving. In general, salt draws out moisture from potatoes, so don't salt them at the beginning of or during the cooking process since that will prevent potatoes from developing a crispy crust. Try this recipe with fleur de sel, smoked sea salt, or any finishing salt you like.
Ingredients
  • 2 pounds potatoes, peeled and cut into chunks
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon canola oil
  • 4 sprigs thyme or rosemary
  • Fleur de sel or other finishing salt, to taste
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Method

Preheat the oven to 425°F.

In a large roasting pan, toss potatoes with olive oil, canola oil and thyme then spread out in a single layer.

Roast, stirring every 10 minutes or so, until potatoes are crispy, browned and tender, about 1 1/4 hours.

Transfer potatoes to a serving dish, sprinkle with salt and pepper and serve.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 2 pounds potatoes, peeled and cut into chunks
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon canola oil
  • 4 sprigs thyme or rosemary
  • Fleur de sel or other finishing salt, to taste
Shop with Prime

Exclusively for Prime members in select ZIP codes.