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
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!
26 carb 7 fat 3 protein