Roasted Russet Potatoes with Parsley and Garlic
Roasted russet potatoes are an easy alternative to a plain baked potato and a healthy alternative to french fries. Not only do they cook faster, but they also allow you to keep the fat to a minimum by tossing the potatoes in just enough oil to give them a little flavor and encourage browning. Our roasted russet potatoes recipe is super easy to make and goes with just about anything. The crispy roasted potatoes make a perfect side dish or can even be eaten as a meal.
Ingredients
- 2 long russet potatoes, about 1 lb. (500 g) total
- 1 Tbs. extra-virgin olive oil
- 2 Tbs. finely chopped fresh flat-leaf parsley
- 1 garlic clove
- 1/2 tsp. kosher salt
- Freshly ground pepper, to taste
Directions
Step 1. Cut the Potatoes
Preheat the oven to 400°F (200°C). Cut the potatoes lengthwise into slices 1/2 inch (12 mm) thick. You can leave the skin on the russet potato if you like. Stack half of the slices and cut lengthwise into strips 1/2 inch (12 mm) wide. Repeat with the remaining slices. Rinse the strips with cold water and spread on a clean kitchen towel; blot dry with a second kitchen towel.
Step 2. Drizzle with Olive Oil
Place the potatoes in a large bowl. Drizzle with the olive oil and toss to coat evenly.
Step 3. Roast the Potatoes
Preheat a nonstick baking sheet in the oven for 5 minutes. Remove from the oven and carefully arrange the potatoes in a single layer on the hot baking sheet. Roast the potatoes, turning every 10 minutes, until evenly browned and tender when pierced with a knife (30 to 35 minutes). Meanwhile, combine the parsley and garlic on a cutting board and chop together finely.
Tip: To make sure your potatoes are done, stick a fork in it. If your fork easily slides out, they are ready to serve.
Step 4. Season the Potatoes and Serve
Transfer the potatoes to a serving dish and sprinkle with the salt and a grind of pepper. Add the parsley mixture and toss gently to coat. Serve immediately. Serves 4.
Adapted from Williams-Sonoma, Essentials of Healthful Cooking, by Mary Abbott Hess, Dana Jacobi & Marie Simmons (Oxmoor House, 2003).
Tips for Making Your Potatoes Crispy
For potatoes that are extra crispy, use high heat and coat the exterior of your potatoes with olive oil.