Roasted potatoes
Source: barefootcontessa
Preheat oven to 425*.
Bring a large pot of water with 1 tablespoon Kosher salt to a boil. Add the potatoes, return to a boil, lower the heat, and simmer for 8 minutes.
Drain the potatoes, place them back in the pot with the lid on, and shake the pot roughly for 5 seconds to rough up the edges. Carefully transfer the potatoes in one layer to a baking rack set over a sheet pan. Set aside to fry for at least 15 minutes. (They can sit at room temperature for several hours or in the fridge for up to 6 hours.)
Pour the oil onto another sheet pan, tilt the pan to distribute the oil, and place the pan in the oven for 5-7 minutes, until the oil is smoking hot.
Transfer the potatoes carefully into the oil (I use a large metal spatula) and toss them lightly to coat each potato with the hot oil. Lower the oven temperature to 350*. Roast for 45 minutes to one hour, turning the potatoes occasionally with tongs, until very browned and crisp on the outside and tender and creamy inside.
Transfer to a serving platter, sprinkle generously with sea salt and parsley and serve hot.
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Serving Size: 1 Serving (240g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 349 | ||
Calories from Fat: 186 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.7g | 28 % | |
Saturated Fat 1.6g | 8 % | |
Monounsaturated Fat 13g | ||
Polyunsanturated Fat 5.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 2121.7mg | 73 % | |
Potassium 958mg | 25 % | |
Total Carbohydrate 38g | 11 % | |
Dietary Fiber 5.2g | 21 % | |
Sugars, other 32.9g | ||
Protein 4.7g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 349
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