Perfectly Oven Crispy Roasted Potatoes are crispy on the outside and nice and creamy on the inside. Learn all the tricks to getting the crispest roasted potatoes!
Turn oven to 425°F. Line a sheet pan with parchment paper, set aside.
Thoroughly wash the potatoes under running water. Cut each potato in half for small potatoes or into wedges for big potatoes.
Soak the potatoes in a bowl of iced water for 30 minutes. Dry potatoes with paper towels.
In a large bowl or a gallon-sized ziplock toss together 3 lbs potatoes, 1½ tsp salt, 1 tsp black pepper, ½ tsp thyme, 4 minced garlic cloves & 1/4 cup olive oil. Shake vigorously until potatoes are evenly coated.
Bake in the oven for about 15 minutes. Turn each potato cut side down and bake for another 15 minutes or until the potatoes are golden and tender inside.
Once the potatoes are roasted, transfer them to a bowl, add 2 Tbsp minced parsley if desired and toss together. Now transfer the potatoes to the serving platter and sprinkle with shredded Parmesan cheese (optional).
Serve hot, right away.
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