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    Creeach Fam Recipes

    Crispy Oven Roasted Potatoes

    4 servings

    porsjoner

    10 minutes

    aktiv tid

    40 minutes

    total tid
    Start matlaging

    Ingredienser

    1 1/2 pounds baby gold potatoes (quartered)

    1/2 cup avocado oil or vegetable oil

    salt and pepper to taste

    Fremgangsmåte

    Preheat oven to 425˚F. Place potatoes in a large pot and fill with water until completely covered. Bring to a boil over medium-high heat. Once boiling, lower heat to medium and simmer for 10 to 12 minutes or until potatoes begin to get tender but are still firm.

    Drain completely in a colander and allow steam to dissipate, 5 minutes. Toss potatoes in the colander with a generous amount of salt and pepper. Shake vigorously to create craters all over each potato.

    Pour oil into a baking sheet with a rim (or a baking dish). Place in the oven for about 10 minutes.

    Gently toss potatoes until coated in oil, then turn each potato piece so all are cut-side down in an even, singe layer.

    Roast potatoes for about 30 minutes or until fork tender, making sure not to touch the potatoes until after they’ve roasted.

    Remove from oven and transfer potatoes to a serving platter. Sprinkle with sea salt flakes and serve.

    Næringsinnhold

    Porsjonsstørrelse

    -

    Kalorier

    251 kcal

    Totalt fett

    14 g

    Mettet fett

    2 g

    Umettet fett

    12 g

    Transfett

    -

    Kolesterol

    -

    Natrium

    882 mg

    Totalt karbohydrater

    30 g

    Kostfiber

    4 g

    Totalt sukker

    1 g

    Protein

    3 g

    4 servings

    porsjoner

    10 minutes

    aktiv tid

    40 minutes

    total tid
    Start matlaging

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    Ingredienser

    1 1/2 pounds baby gold potatoes (quartered)

    1/2 cup avocado oil or vegetable oil

    salt and pepper to taste

    Fremgangsmåte

    1

    Preheat oven to 425˚F. Place potatoes in a large pot and fill with water until completely covered. Bring to a boil over medium-high heat. Once boiling, lower heat to medium and simmer for 10 to 12 minutes or until potatoes begin to get tender but are still firm.

    2

    Drain completely in a colander and allow steam to dissipate, 5 minutes. Toss potatoes in the colander with a generous amount of salt and pepper. Shake vigorously to create craters all over each potato.

    3

    Pour oil into a baking sheet with a rim (or a baking dish). Place in the oven for about 10 minutes.

    4

    Gently toss potatoes until coated in oil, then turn each potato piece so all are cut-side down in an even, singe layer.

    5

    Roast potatoes for about 30 minutes or until fork tender, making sure not to touch the potatoes until after they’ve roasted.

    6

    Remove from oven and transfer potatoes to a serving platter. Sprinkle with sea salt flakes and serve.