Ingredients
Equipment
Method
Instructions:
- Start by washing the Yukon Gold potatoes thoroughly to remove any dirt. Cut them into evenly sized cubes, about 1 to 2 inches, to ensure they cook uniformly.
- In a large pot, bring salted water to a boil. Add the potato cubes and cook for about 10 minutes, or until they are just tender but not fully cooked.
- While the potatoes are boiling, preheat your oven to 425°F (220°C).
- Once the potatoes are done boiling, drain them and let them sit for a few minutes to steam dry.
- In a mixing bowl, combine olive oil, Italian seasoning, salt, black pepper, garlic powder, and baking soda. Add the minced garlic and lemon zest, stirring until well combined. Toss the dried potatoes in the seasoning mixture until they are evenly coated.
- Spread the seasoned potatoes in a single layer on a baking sheet. Roast in the preheated oven for about 25-30 minutes, flipping halfway through, until they are golden brown and crispy.
- Once the potatoes are done roasting, remove them from the oven. Sprinkle chopped parsley over the top for a pop of color and freshness. Serve immediately and enjoy!
Notes
- Store leftover potatoes in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven at 375°F (190°C) for about 10-15 minutes to restore crispiness.
- Try using different herbs or add cheese for variations!