Crispy Greek Potatoes

One potato, two potato, three potato, more. I love potatoes. Especially crispy, seasoned potatoes. This is my method for no fail, crispy potatoes.

4 russet style potatoes, chopped

2 tbs extra virgin olive oil

2 cloves garlic

1 tbs za’atar seasoning

1/2 tsp salt

1/2 tsp freshly cracked black pepper

Instructions

Preheat oven to 425F.

Wash and chop potatoes into equal size pieces. (I do about 1/2 inch pieces).

Once chopped, rinse potatoes with cold water then place into a bowl of COLD water for at least 10 minutes. This helps the potatoes become crispy. Thats the goal here, remember?

Drain water and dry potatoes with a kitchen towel thoroughly.

Place onto a dark pan and toss with oil, garlic and seasonings.

Roast for 35 minutes, tossing every 10 minutes.

Serve with ketchup or my homemade tzatziki sauce!

 

Serves 4

26 carb 7 fat 3 protein

 

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