Crispy Roasted Potatoes

Crispy potatoes on parchment paper garnished with herbs and greens on a light blue background.
Prep Time: 
45 mins prep time
Number of Servings: 
Recipe Source: 


  • 12 medium Yukon Gold potatoes, peeled
  • 2 tsp salt, divided
  • 12 cup extra-virgin olive oil
  • 4 cloves garlic, minced


  1. In a large pot over medium-high heat, place potatoes, 1 teaspoon of the salt, and just enough water to cover potatoes by 1 inch. Bring to a boil and reduce heat to medium. Cook 10 minutes.
  2. Preheat oven to 425°.
  3. In a medium roasting pan, combine oil and garlic.
  4. Drain potatoes and add them to pan. Sprinkle potatoes with remaining 1 teaspoon salt and toss gently to coat potatoes in oil and garlic.
  5. Roast for 20 minutes. Remove pan from oven. Using a potato masher, gently flatten potatoes until they are about 1-inch thick. Spoon some oil from pan over potatoes and roast another 10 minutes or until golden. Serve immediately.
Nutrition Info: 
368 Calories, 7 g Protein, 56 g Carbohydrates, 7 g Fiber, 14 g Total fat (2 g sat), 601 mg Sodium, ★★★★★ Vitamin B6, C, ★★ Vitamin B1 (thiamine), B3 (niacin), Phosphorus, Potassium, Vitamin E, K, Folate, Iron, Magnesium

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