These easy Crispy Roasted Potatoes are the perfect side that everyone will love. Roasted to the perfect consistency we all love!
2 L water – depending on the size of your pot
6 medium-sized russet potatoes, peeled and quartered
2 tbsp. sea salt
1 tbsp. baking soda
3 tbsp. olive oil
3 garlic cloves, pressed, grated or finely chopped – this is important.
1 tbsp. vegan butter
1 tsp onion powder
1 tsp sea salt
1/2 cracked pepper
3 tbsp. fresh thyme smashed to release the scent
Bring a large pot to a boil and add the salt and baking soda. Add the potatoes and parboil them for 10 minutes.
Preheat oven to 425F and line 1-2 baking sheets with parchment paper.
Remove from water, strain and transfer to a large bowl. To the bowl, add the salt, pepper, onion powder, oil, garlic and butter. Stir gently.
Transfer potatoes to a baking sheet. You need to make sure each potato has room to breathe and is cut-side down. You may need to use two baking sheets depending on how many potatoes you cook.
Place in the oven and bake for 30 minutes.
Remove from the oven, flip each potato and evenly distribute with fresh thyme.
Cook for another 20 minutes or until perfectly crispy and golden.
Serve with fresh lemon (optional) but highly recommended if enjoyed with a fresh salad or greens.
But honestly, you can…Enjoy. With. Anything.
Tip: Use russet or baby potatoes!