Ingredients
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1 pound
russet potatoes, cut into 3/4- to 1-inch cubes (no need to peel)
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1 tablespoon
unsalted butter, melted
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1 1/2 teaspoons
extra-virgin olive oil, divided
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1 teaspoon
kosher salt
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Freshly ground black pepper
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2 teaspoons
ground parmesan
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1 teaspoon
dried parsley
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3/4 teaspoon
granulated garlic
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1/2 teaspoon
granulated onion
Directions
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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.
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Meanwhile, combine the salt, black pepper, parmesan, parsley, garlic, and onion in a bowl.
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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 a writer and recipe developer 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., reviewing restaurants, and writing stories about everything from how to use leftover mashed potatoes to the history of pies in North Carolina. She now lives in Maplewood, New Jersey with her husband and their cat, Butter. Stay tuned every Tuesday for Emma's cooking column, Big Little Recipes, which is all about big flavor and little ingredient lists. And see what she's up to on Instagram and Twitter at @emmalaperruque.
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