These perfectly roasted potatoes are crispy on the outside and soft and fluffy on the inside, and they are by far the best out there. I par boil them first for about 12 minutes, then I roast them because they will take less time and because they won’t be dry and tough. I season them with lemon pepper, olive oil and seasoned salt first then I roast them for about 28 minutes flipping once, then I toss them with olive oil, freshly minced garlic and finely chopped rosemary and roast them for the last 2 minutes this way they will be crunchy from the outside and soft and fluffy from the inside. Don’t let anyone tell you the garlic won’t bun if roasted longer, because it will. These are delicious as a side dish anytime of the year, and also perfect when you want to switch from mashed potatoes. I hope you give them a try. ❤️
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INGREDIENTS _____________
2 lbs. petite red potatoes
1 tsp Kosher salt for boiling (you decide amount)
1 Tbsp fresh chopped Rosemary (or dry)
5 medium garlic cloves (minced)
2 Tbsp Olive oil (for mixture)
1 Tbsp Olive oil for seasoning
1 1/2 tsp lemon pepper or (as needed)
1 1/2 tsp Seasoned salt (i used Season All)
Salt if needed
Chopped parsley for garnish
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
#roastedpotatoes
#potato
#rachelcookswithlove
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