Preheat the oven to 425 degrees fahrenheit with a rack in the middle of the oven. line a large, rimmed baking sheet with parchment paper to prevent the potatoes from sticking. slice the potatoes into 2 inch chunks (slice small potatoes in half, larger potatoes into quarters, and so on). 2 chop the potatoes into 1 inch chunks and add them to a medium bowl along with the oil, salt, pepper, and smoked paprika. 3 toss well, then spread the seasoned potatoes onto the prepared baking sheet. 4 roast the potatoes until golden brown on the outside and tender on the inside, 25 to 35 minutes.
Directions. adjust oven rack to center position and preheat oven to 450°f (230°c) (or 400°f (200°c) if using convection). heat 2 quarts (2l) water in a large pot over high heat until boiling. add 2 tablespoons kosher salt (about 1 ounce; 25g), baking soda, and potatoes and stir. Add chopped potatoes (~1 4 – 3 8 inch thick) to the baking sheet and drizzle with avocado oil. the potatoes should be coated but not soaking in oil. then add salt, pepper, and rosemary (optional) and toss well to combine. roast until golden brown and crispy, or about 20 25 minutes. Preheat oven to 425 °f (218 °c) and lightly spray a baking sheet with cooking spray. in a large bowl, toss together potatoes oil, and seasoning. pour potatoes onto baking sheet in an even layer. bake on the middle rack in the oven for 30 40 minutes or until potatoes are tender. Step 5. let potatoes cool about 5 minutes. crank up oven temperature to 500° (or as high as your oven goes). use tongs to lift up foil at 1 corner, peeling it back only about 1". tip open corner.
Preheat oven to 425 °f (218 °c) and lightly spray a baking sheet with cooking spray. in a large bowl, toss together potatoes oil, and seasoning. pour potatoes onto baking sheet in an even layer. bake on the middle rack in the oven for 30 40 minutes or until potatoes are tender. Step 5. let potatoes cool about 5 minutes. crank up oven temperature to 500° (or as high as your oven goes). use tongs to lift up foil at 1 corner, peeling it back only about 1". tip open corner. Roast the potatoes – bake at 425ºf for about 25 30 minutes, until the bottoms are golden. flip and bake for another 15 20 minutes, until the potatoes are crisp and fork tender. serve – sprinkle with kosher salt to taste, garnish with parsley, and serve right away or keep warm in the oven until ready to serve. Ingredients. preheat the oven to 425˚. toss the potatoes with the olive oil and any desired seasonings on a baking sheet; season with salt and pepper. arrange the potatoes cut side down and roast until fork tender, 20 to 25 minutes. serve warm.
Roast the potatoes – bake at 425ºf for about 25 30 minutes, until the bottoms are golden. flip and bake for another 15 20 minutes, until the potatoes are crisp and fork tender. serve – sprinkle with kosher salt to taste, garnish with parsley, and serve right away or keep warm in the oven until ready to serve. Ingredients. preheat the oven to 425˚. toss the potatoes with the olive oil and any desired seasonings on a baking sheet; season with salt and pepper. arrange the potatoes cut side down and roast until fork tender, 20 to 25 minutes. serve warm.
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