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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 was the food editor at Food52. She created the award-winning column, Big Little Recipes, and turned it into a cookbook in 2021. These days, she's a senior editor at Bon Appétit, leading digital cooking coverage. Say hello on Instagram at @emmalaperruque.
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