Roasted Potatoes
Crispy on the outside and fluffy inside, these Chinese-style roasted potatoes are seasoned with cumin, chili powder, and herbs. Easy to make and perfect as a snack or side dish.
Ingredients
8 items- Potatoes 4 (about 600g)
- Olive oil 2 tablespoons
- Cumin powder 1 teaspoon
- Chili powder 1 teaspoon
- Salt 1/2 teaspoon
- Black pepper 1/4 teaspoon
- Garlic 2 cloves
- Fresh rosemary to taste
Nutrition
Steps （6 steps）
Preheat oven to 200°C (400°F). Wash potatoes and cut into 2-3 cm chunks. Pat dry with paper towels.
In a large bowl, mix olive oil, cumin, chili powder, salt, black pepper, and minced garlic until combined.
Add potato chunks to the bowl and toss well to coat evenly with the seasoning.
Spread potatoes in a single layer on a baking sheet lined with parchment paper, not overlapping.
Roast in preheated oven at 200°C for 25 minutes, flipping halfway, until golden and crispy and easily pierced with a fork.
Remove from oven, garnish with chopped rosemary or cilantro, and serve hot.
Tips
Key to perfect roasted potatoes is uniform cutting and high temperature for crispy exterior and fluffy interior. For extra crispiness, increase heat to 220°C (425°F) in the last 5 minutes. Do not cut potatoes too small or they will dry out.
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