- 3 tablespoons extra virgin olive oil
- 3 pounds russet potatoes (diced into 1 inch pieces)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon garlic salt
- 1/2 teaspoon freshly ground black pepper
PER SERVING *
|Calories180Calories from Fat45|
|% DAILY VALUE*|
|Calories from Fat45|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
whiterose 4 Oct
Peeled the potatoes for cleanliness. The roasted sides tasted nice but nothing spectacular. Ate with pan roasted chicken & carrots.
lulu 316 22 Sep
Yummyyy Followed the recipe EXACTLY but only added a few more herbs PERFECTT
Steve A. 4 Sep
came out as expected, did need to cover pan at certain points to get an even cook
Lilly 1 Sep
delicious my siblings loved it
Vik D 26 Aug
just like it sounds, satisfying and tasty. i added some diced up onions as suggested along with some chili powder
Lori Sincavage 23 Jul
Very easy to make with great flavor
Rachel 11 Jul
Great with my crockpot roast (i dont add the potatoes into the pot anymore because they get too mushy). love the crisp!
crystal catherine g. 7 Jul
I tried this with normal potatoes. It came out okay I guess, but some of the peices, the inside part seemed bland.. I put salt, pepper, coriander powder and chilli.. Any suggestions? But it was tender. And my overall cooking time was about 15-25minutes. If I need it to be crispy, do I need to keep it cooked a little longer?
Gillian Fortune 29 Jun
Amazing i would totally make it again.
Brenda 23 Jun
The potatoes were very delicious but took quite a lot of time to cook and still weren’t completely crispy golden. My family enjoyed them and I can say that I will definitely make them again!
Sammi 21 Jun
Soooo good, The suggestion of the eggs on the side was such a good idea A +++