Crispy Roast Potatoes
The perfect roast potatoes. Crispy on the outside, tender but still has a bite to it in the middle.
5 large red-skinned or small Russet potatoes, cut into 1 ½-inch cubes
Salt
Freshly-ground black pepper
¾ cup olive oil
2 tbsp Italian seasoning
1 tbsp garlic powder
Flour
Combine olive oil, Italian seasoning, and garlic. Set aside.
Cook potatoes in a large pot of boiling salted water until slightly tougher than tender.
Drain potatoes, then dredge in flour. Set out on a cooling rack and let dry for 1 hour.
1 hour
Add potatoes to oil mixture and toss to coat. Spread out in a single layer on a greased sheet pan.
Season potatoes with a small handful of salt and a lot of freshly-ground black pepper.
Place in the bottom third of a 500°F oven until well browned and crispy on the outside (15–20 minutes), stirring halfway through.
15–20 minutes
Serve warm.