Ingredients
-
1 pound
russet potatoes, cut into 3/4- to 1-inch cubes (no need to peel)
-
1 tablespoon
unsalted butter, melted
-
1 1/2 teaspoons
extra-virgin olive oil, divided
-
1 teaspoon
kosher salt
-
Freshly ground black pepper
-
2 teaspoons
ground parmesan
-
1 teaspoon
dried parsley
-
3/4 teaspoon
granulated garlic
-
1/2 teaspoon
granulated onion
Directions
-
Preheat the oven to 425° F. Add the potatoes to a rimmed sheet pan. Add the butter, 1 teaspoon olive oil, salt, and pepper. Toss. Roast for about 25 minutes, until colorful and starting to crisp.
-
Meanwhile, combine the salt, black pepper, parmesan, parsley, garlic, and onion in a bowl.
-
After the potatoes have been in for 25 minutes, take them out of the oven. Drizzle the remaining ½ teaspoon olive oil, then sprinkle with the seasoning. Gently toss to coat the potatoes. Roast for another 6 or so minutes until they’re as crispy as you like—I like a sturdy crust and fluffy interior. Cool before serving atop salad, but eat day-of.
Emma is the food editor at Food52. Before this, she worked a lot of odd jobs, all at the same time. Think: stir-frying noodles on the fly, baking dozens of pastries at 3 a.m., and writing about the history of pie in North Carolina. Now she lives in New Jersey with her husband and their cat, Butter. Stay tuned every Tuesday for Emma's award-winning column, Big Little Recipes (also the cookbook in November 2021!). And see what she's up to on Instagram at @emmalaperruque.
See what other Food52ers are saying.