Super Crispy Roasted Potatoes

Steps

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1. 1
   Preheat the oven to 425°F (about 218°C). Peel the potatoes and cut into wedges about 3/4-inch thick — thinner wedges tend to burn and lose their fluffy interior.
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2. 2
   Place the cut potatoes in a large pot of cold water with a generous pinch of salt, and bring to a boil.
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3. 3
   Once boiling, cook the potatoes for exactly 5 minutes, then drain very well and let them sit in the colander for 10 minutes to dry out.
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4. 4
   While the potatoes rest, pour the olive oil into a baking pan and place it in the preheated oven for 10 minutes until the oil is very hot.
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5. 5
   Prepare the spice mix: combine the granulated garlic, granulated onion, paprika, and ground rosemary.
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6. 6
   After 10 minutes, remove the hot oil pan and stir in the spice mix — it will sizzle immediately. Add a bit more salt to the oil.
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7. 7
   Add the dried, drained potatoes to the hot spiced oil, rough up the edges slightly to create texture, and toss well to coat evenly.
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8. 8
   Arrange the potatoes in as much of a single layer as possible, then roast on the bottom rack at 425°F for 40–45 minutes, flipping halfway through.
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9. 9
   Remove the potatoes once perfectly crisp and golden — they should crackle when bitten and be fluffy inside. Finish with fresh parmesan and parsley before serving.
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