Easy Roasted Potatoes
Make these potatoes for an easy and delicious side dish.
Servings: 4
Calories: 219kcal
Ingredients
- 2 pounds baby Dutch yellow or baby Yukon Gold potatoes** halved
- 1 1/3 tablespoon Celtic Sea Salt Savory Brine Blend divided
- 1 tablespoon olive oil
- Salt to taste
Instructions
- Preheat the oven to 425F.
- Bring a large pot of water to a boil. Once boiling, add 1 teaspoon of brine to the water along with the potatoes. Cook until fork-tender, about 5-7 minutes. Drain well then transfer to a tray to dry.
- Drizzle the potatoes with the olive oil and sprinkle with 1 tablespoon of Celtic Sea Salt Savory Brine Blend. Stir or toss to coat evenly. Spread the potatoes out on a baking sheet in a single layer, cut-side down.
- Transfer the baking sheet to the oven and roast for 20 minutes. Flip the potatoes over and continue roasting until golden brown and crispy all over, another 20-30 minutes. The potatoes should be crispy all over.
- Remove from the oven, sprinkle with the remaining 1 teaspoon of Celtic Sea Salt Savory Blend and a pinch or two of salt, and serve immediately.
Notes
- **If you only find a 1 ½ pound bag, that is totally fine! And if your bag has potatoes as small as a marble, feel free to keep those whole.
- Make sure to dry the potatoes before roasting so they get crispy.
- Don't skip the parboil! It is a crucial step to crispy potatoes.
- I highly recommend getting the Celtic Sea Salt Savory Brine Blend, but you can substitute another savory blend if needed.
Nutrition
Calories: 219kcal | Carbohydrates: 43g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 15mg | Potassium: 1017mg | Fiber: 7g | Sugar: 2g | Vitamin A: 88IU | Vitamin C: 45mg | Calcium: 106mg | Iron: 4mg