Let’s learn how to make the best roasted potatoes in the oven! Super crispy on the outside and perfectly fluffy on the inside.

INGREDIENTS

3 large Russet potatoes about 2.5 pounds, peeled
1/2 teaspoon baking soda
1/2 tablespoon salt or more for boiling
1/4 cup ghee
3 tablespoons extra light olive oil
1 teaspoon Italian seasoning
2 teaspoons fresh garlic minced
1 teaspoon salt or to taste
1/2 teaspoon black pepper
1/4 cup parmesan freshly grated
1 tablespoon parsley finely chopped

NSTRUCTIONS

1. Cut the peeled potatoes into 4 rounds and then cut each round in half for 8 pieces total from each potato. If your potatoes are not large enough, cut into less pieces.
2. Bring a pot of water that will be 2 inches above the potatoes to a boil. Once boiling, add the baking soda, salt, and the chopped potatoes. Bring the water to a boil again and cook the potatoes for 8 minutes, just until tender when poked with a fork. You don't want them too soft.
3. Turn off the heat and drain all the water. Then gently transfer the potatoes back to the pot. The residual heat will dry off any excess water on the surface of the potatoes which will help them get extra crispy.
4. Preheat oven to 450°F. If you have a convection oven, preheat to 400°F or 425°F since it cooks faster.
5. Chop the potatoes into smaller pieces or if you want them big, leave as is. Cut them as small or as big as you'd like and then transfer them to a large bowl.
6. In a small bowl, add ghee, light olive oil, garlic, Italian seasoning, salt, and black pepper. Mix and pour over the potatoes. Toss to coat evenly.
7. Transfer the potatoes to a baking tray, making sure they are spaced apart and not crowded. If your pan has a tendency to stick, you can brush or spray some ghee or light olive oil on your pan but these potatoes don't stick a lot since they're coated.
8. Pop in the oven and first bake for 25 minutes. After 25 minutes, quickly take them out and shake/flip them so they all roast evenly. Pop in the oven and roast for another 10 minutes. Take it out and shake them around again. Bake for another 10 minutes and take them out for a total of 45 minutes in the oven.
9. Allow to cool for 5 minutes and then garnish with parmesan and parsley. Enjoy warm!

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