Name: Crispy Roasted Potatoes With Lemon And Garlic
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 8
Ingredients: 3 pounds white potatoes; 1/2 cup olive oil; 3 large lemons; 12 cloves garlic; 2 tsp kosher salt; 1/2 tsp black pepper; 1/4 cup parsley; 1/8 cup rosemary; 1 lemon zest chopped

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Making crispy roasted potatoes can be challenging, but it doesn’t have to be. Some recipes call for par boiling; some say to use lots of oil. How does one make crispy roast potatoes in the oven perfect every time? I’ll show you my method and I guarantee you will get great results.

How To Make Perfect Crispy Roasted Potatoes:

Par boiling – You can choose this method of boiling for about 10 minutes before placing in the oven. You might have decent results. Just make sure to not overcook them or they will be soggy.

Sheet pan with oil and seasoning – this method might work, but remember they will stick quickly so be prepared to open the oven often and mix them around every 3 minutes or so.

My secret method – parchment paper and the proper amount of oil – the combo of the right amount of oil and the non-stick parchment paper create an optimal environment for roasting potatoes.

You will get crispy roasted potatoes that don’t stick and don’t suck every single time. Oh and a couple of seasonings like garlic, lemon, parsley, salt, and pepper will be added. If you’re feeling wild and crazy add some rosemary too – it’s a really nice flavor.

Now there are a couple of things I recommend, but rest assured they are easy. Anyway on to those instructions.

Here are the potatoes. Make sure they are nice and hard. Soft potatoes are probably old and should be discarded.

Cut the potatoes into slices length wise. Figure roughly 8 slices per potato.

Fresh ingredients for this crispy roasted potato recipe is the way to go every single time.

If you’re unable to get your hands on fresh parsley or lemon juice, you can go with the dried/bottled version, but always try to get these simple fresh ingredients when possible – they really do make a huge difference.

Add the salt, pepper, oil, and garlic to the sliced potatoes and mix it all around.

After mixed, add the potatoes to the parchment paper lined baking sheet and spread them out. Try to not let them touch each other as this will ensure a crispier potato.

The garlic is nice and golden brown. I love it this way. If you prefer it less brown, you can add the garlic at the halfway point instead.

The potatoes are finished with some fresh squeezed lemon, lemon zest, chopped fresh parsley, and some rosemary if desired.

I love these crispy roasted potatoes especially during the fall. They are so comforting and delicious. These potatoes scream fresh flavors and simplicity.

The perfect texture in these potatoes comes from leaving the potatoes one side down through the whole roasting process on the parchment paper.

Check out these other food recipes that go perfect with crispy roasted potatoes:

And of course the drinks:

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