- 2 lbs potatoes, peeled and cut into chunks
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cloves garlic, minced (optional)
- 1 teaspoon fresh or dried herbs (rosemary or thyme)
- Peel and cut potatoes into evenly sized chunks. Rinse under cold water to remove excess starch.
- Place potatoes in a pot of salted water and bring to a boil. Cook until just fork-tender.
- Drain well and let sit briefly to release excess moisture.
- Shake potatoes gently in the pot or rough them up with a fork to create textured edges.
- Preheat oven to 425°F (220°C).
- Spread potatoes on a baking tray, drizzle with olive oil, and season with salt, pepper, garlic, and herbs.
- Roast for 35–45 minutes, turning halfway through, until deeply golden and crispy.
- Serve hot.
Notes
- Add grated parmesan in the last few minutes for a cheesy variation.
- Sprinkle chili flakes or paprika for a spicy twist.
- Use sweet potatoes for a softer, sweeter version.
- Avoid overcrowding the tray for maximum crispiness.
- Reheat in oven or air fryer to maintain texture.
- Author: oussama
- Prep Time: 15 minutes
- Cook Time: 45 minutes