Classic Roast Potatoes

By Addie

“Crisp on the outside, soft and velvety on the inside, everyone will love these traditional, slow-roasted potatoes that are so easy to make.

Ingredients

• 1/3 cup canola or vegetable oil
• 2 1/4 pound Russet potatoes, peeled and cut into1-inch pieces
• 1/4 teaspoon salt
• 1 tablespoon chopped fresh parsley

Preparation

Step 1

Preheat oven to 450°F. Place oil in a 12- x 9-inch heavy roasting pan with 1-inch sides; heat in oven for 5 minutes.

Meanwhile bring a large saucepan of lightly salted water to a boil. Add potatoes and return to a boil. Simmer for 5 minutes. Drain. Return the potatoes to the pot and cover with a lid. Shake the pot to roughen the edges of the potatoes (this will ensure crispy edges when roasted).

Remove the pan from oven and carefully add the potatoes. Toss to coat with the oil.

Return the pan to oven and roast, stirring the potatoes 2 to 3 times, until golden and crispy, about 40 minutes. Sprinkle with the salt and garnish with the chopped parsley. Serve immediately.