Ingredients: |
Ingredients: 2 1/2 lbs Yukon Gold/and or Baby Red potatoes- around 5-6 medium, rinsed and cut into 1-inch-thick cubes
1 lb baby carrots
Salt, ground pepper (optional)
Extra virgin olive oil (I like to add rosemary oil in the mix- it flavors the potatoes and is better than using dried rosemary)
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Directions: |
Directions:Heat oven to 425º
Use a baking sheet with a rim; line with parchment paper.
Place potatoes in a large pot with salt cover with water about 1 inch. Bring to a boil, then reduce heat and lightly simmer until the exterior is soft, about 5 minutes. The interior should not be fully cooked. (this step helps to make the potatoes fully cooked on the inside, and crispy on the outside.
Drain the potatoes well and place in large bowl. Add salt to taste and drizzle with oil to coat the potatoes completely. Mix with a spatula and continue to toss until the potatoes are covered with a starchy paste.
Transfer potatoes to baking sheet, spreading them evenly.
Place carrots in bowl and mix to coat with oil. Add carrots to sheet.
Bake until the bottoms of the potatoes are golden brown and crisp, 15-20 minutes, rotating the sheet after 10 or so minutes.
Once the potatoes are brown on the bottom, flip them over with a metal spatula. If potatoes look dry, drizzle more oil on them. Continue to roast 10-20 minutes longer, rotating the sheet if needed, to evenly cook the potatoes. Season with salt and pepper to taste and serve. |
This recipe for Crispy Roasted Potatoes and Carrots is from