Grammy's Kitchen · Roasted Potatoes · Oven Roasted Potatoes
One of 73 roasted potatoes recipes we measured
from www.culinaryhill.com
3 cooks on www.culinaryhill.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 73.
| this recipe | typical | |
|---|---|---|
| fat | 0% | 3% |
| aromatics | 0% | 0% |
| acid | 1% | 0% |
| protein add | 0% | 0% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 907 g | 2 pounds russet potatoes (scrubbed and cut into 1/2-inch pieces (see note 1)) |
| 41 g | 3 tablespoons olive oil (or avocado oil) |
| 12 g | 4 cloves garlic (minced) |
| 12 g | 2 tablespoons chopped fresh rosemary leaves (or thyme leaves (see note 2)) |
| Salt and freshly ground black pepper |
Method: 2 steps, published by www.culinaryhill.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Being British and brought up on roasted potatoes I always parboil I think the insides are fluffier and outside crispier so it’s worth a little more time and effort. I also use goose fat for a distinctive flavor! This is just my way of doing things and is no ” — a cook, 5.0★