Curtis Stone’s Ultimate Roasted Potatoes

Leave french fries to the fast food joints and enjoy these healthier, tastier potatoes instead.

Bowl of roasted potatoes

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Ultimate Roasted Potatoes

(Makes 8 servings)

  • 3 pounds Yukon Gold potatoes, peeled, halved lengthways, cut on sharp diagonal (each piece about 2 inches)
  • 1/4 cup olive oil
  • 3 tablespoons butter
  • 6 sprigs rosemary
  • 6 garlic cloves
  • 2 tablespoons finely chopped fresh flat-leaf parsley

Preheat oven to 450°F. Place large, heavy, rimmed baking sheet on bottom rack of oven while preheating.

Place potatoes in large pot of lightly salted water and bring to boil. Reduce heat to simmer and simmer 12 minutes, or until potatoes are completely tender but not breaking apart.

Drain potatoes into heatproof colander and place colander over pot. Set over low heat for 1 minute to allow steam to evaporate.

In large bowl, toss drained potatoes with oil and season with salt (outside of potato pieces will break up some at this point – that is fine).

Transfer potatoes to preheated baking sheet, arranging potatoes in one even layer. Roast potatoes without turning for 30 minutes. Continue roasting, turning occasionally, for 20 to 25 minutes, or until potatoes are crisp all over. Scatter butter, rosemary, and garlic all around potatoes and shake pan to toss with potatoes. Roast 10 minutes longer.

Remove potatoes from oven and toss with parsley. Season potatoes to taste with salt and pepper, transfer to platter, and serve.

Per serving 

  • Calories: 253
  • Total Fat: 10 g
  • Saturated Fat: 3 g
  • Sodium: 10 mg
  • Carbohydrate: 37 g
  • Fiber: 3 g
  • Protein: 3 g
  • Diabetic Exchanges: 2 starch, 2 fat

Featured image: Ray Kachatorian

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