Description
Deliciously crispy on the outside and soft on the inside, these roasted heart potatoes are a perfect side dish or snack.
Ingredients
Scale
- 6 large potatoes (Idaho or Maris Pipers)
- 1–2 quarts water
- 1/2 tbsp salt
- 1/4 cup olive oil
- 1 tsp kosher salt
- 1/8 tsp freshly ground pepper
- 1 1/2 tsp caraway seeds
- 1/2 tsp paprika (optional)
- 1/2 tsp dry rosemary (or 1 tbsp fresh if using, optional)
- 1/2 tbsp salt (to season water)
Instructions
- Start by washing the potatoes well. Cut them into quarters or halves depending on their size.
- In a large pot, bring water to a boil and add 1/2 tbsp salt. Add the potato pieces to the boiling water and cook for about 8-10 minutes, or until they are slightly tender but not fully cooked. Drain the potatoes and let them cool.
- In a large bowl, mix together the olive oil, kosher salt, pepper, caraway seeds, paprika (if using), and rosemary. Add the par-cooked potatoes to the bowl and toss them gently until they are well coated in the marinade.
- Preheat your oven to 425°F (220°C). Spread the marinated potatoes on a baking sheet, making sure they are in a single layer. Roast in the preheated oven for about 25-30 minutes, or until they are golden brown and crispy. Make sure to toss them halfway through cooking for even roasting.
Notes
For extra crispiness, soak the cut potatoes in cold water for at least 30 minutes before par-cooking. You can change the seasonings according to your taste.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg