Low Sodium Perfect Crispy Roast Potatoes
Achieve roasted potato perfection with this *Low Sodium Perfect Crispy Roast Potatoes* recipe, a healthier twist on a beloved classic! Made with Yukon Gold potatoes, these irresistible bites are expertly seasoned with garlic, onion powder, paprika, and fresh herbs like rosemary and thyme, delivering bold flavor without added salt. The secret to their signature crisp? Parboiling the potatoes before roasting ensures tender insides and delightfully crispy edges. Tossed in just a touch of olive oil for a golden finish, these potatoes are roasted to perfection in just 45 minutes. Ideal for weeknight dinners or holiday feasts, this low-sodium side dish pairs beautifully with any meal and is sure to leave your guests reaching for seconds!
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Ingredients
- 2 pounds Yukon Gold potatoes
- 3 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 1 tablespoon Fresh rosemary
- 1 tablespoon Fresh thyme
Directions
Step 1
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup.
Step 2
Thoroughly wash and peel your Yukon Gold potatoes. Cut them into evenly sized chunks, about 1-inch pieces, to ensure even cooking.
Step 3
Place the cut potatoes in a large pot and cover them with cold water. Bring the water to a boil over medium-high heat, then reduce the heat to a simmer. Cook for 10 minutes, allowing the edges to get slightly tender—this helps in achieving crispy edges.
Step 4
While the potatoes are simmering, mix 3 tablespoons of olive oil, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 0.5 teaspoon of black pepper, and 0.5 teaspoon of paprika in a small bowl.
Step 5
Drain the potatoes in a colander and let them steam for a minute to remove excess moisture. Transfer them back to the pot, sprinkle the seasoned oil mixture over the potatoes, and gently toss until each piece is well coated.
Step 6
Spread the potatoes onto the prepared baking sheet in a single layer, ensuring they have enough space and aren’t crowded—this promotes crispiness.
Step 7
Roast in the preheated oven for 30 minutes, then use a spatula to flip the potatoes. Continue roasting for another 15 minutes or until they are golden brown and crispy to your liking.
Step 8
While the potatoes are roasting, finely chop 1 tablespoon each of fresh rosemary and fresh thyme.
Step 9
As soon as the potatoes are out of the oven, sprinkle the chopped herbs over them while they're still hot. Gently toss to distribute the herbs evenly.
Step 10
Serve immediately while hot for the best texture. Enjoy your low sodium, perfectly crispy roast potatoes!
Nutrition Facts
| Serving size | (959.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1079.6 |
| Total Fat 42.9g | 0% |
| Saturated Fat 6.6g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 0mg | 0% |
| Sodium 67.9mg | 0% |
| Total Carbohydrate 165.5g | 0% |
| Dietary Fiber 13.9g | 0% |
| Total Sugars 6.4g | |
| Protein 19.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 152.8mg | 0% |
| Iron 8.0mg | 0% |
| Potassium 3899.8mg | 0% |
Source of Calories