The BEST Roasted Potatoes

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The BEST Roasted Potatoes

Prep Time 15 minutes
Cook Time 1 hour
Course Appetizer


  • Large baking tray


  • 3 large Russet potatoes approximately 2.5 pounds, peeled
  • 1/2 teaspoon baking soda
  • 1/2 tablespoon salt plus more for boiling
  • 1/4 cup ghee
  • 3 tablespoons extra light olive oil
  • 1 teaspoon Italian seasoning
  • 2 teaspoons fresh garlic minced
  • 1 teaspoon salt or to taste
  • 1/2 teaspoon black pepper
  • 1/4 cup freshly grated parmesan
  • 1 tablespoon finely chopped parsley


  • Cut the peeled potatoes into 4 rounds, then halve each round to create 8 pieces from each potato. Adjust the size based on your preference.
  • Bring a pot of water, about 2 inches above the potatoes, to a boil. Add baking soda, salt, and the chopped potatoes. Boil for 8 minutes until just tender when pierced with a fork. Be careful not to overcook.
  • Drain the water and transfer the potatoes back to the pot. The residual heat will dry excess water, ensuring extra crispiness.
  • Preheat oven to 450°F (or adjust for convection ovens).
  • Chop the potatoes to desired size and transfer to a large bowl.
  • In a small bowl, combine ghee, olive oil, garlic, Italian seasoning, salt, and black pepper. Pour over potatoes and toss to coat evenly.
  • Transfer potatoes to a baking tray, ensuring they are spaced apart.
  • Bake for 25 minutes, then shake/flip for even roasting. Bake for another 10 minutes, shake again, and bake for a final 10 minutes for a total of 45 minutes.
  • Allow to cool for 5 minutes, then garnish with parmesan and parsley. Serve warm and enjoy!


  • Russet potatoes are ideal, but Yukon Gold or red potatoes work too. Adjust size accordingly.
  • Customize the marinade to your taste with herbs like oregano, rosemary, or paprika.
  • Use extra light olive oil to avoid burning.
  • Adjust potato size for desired crispiness or fluffiness.

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