chunking potatoes

by

Golden, crispy on the outside, fluffy on the inside – these chunking potatoes are your next favorite side dish! Perfect for breakfast, dinner, or a snack, this simple recipe uses pantry staples to deliver major comfort food vibes. Serve them with ketchup, aioli, or enjoy them straight off the tray!

Ingredients:

  • 4 medium russet or Yukon gold potatoes

  • 2 tbsp olive oil or melted butter

  • 1 tsp garlic powder

  • 1 tsp paprika

  • ½ tsp onion powder

  • Salt and black pepper to taste

  • Fresh herbs (like parsley or rosemary), optional

  • Instructions:

    1. Prep the potatoes:
      Wash and peel the potatoes (optional), then cut them into 1 to 1½-inch chunks for even cooking.

    2. Parboil (optional but worth it!):
      Place potato chunks in a pot of salted boiling water and cook for 5–6 minutes. Drain and let them steam dry for 2 minutes—this helps them crisp up beautifully.

    3. Season:
      Toss the potatoes in olive oil (or melted butter), garlic powder, paprika, onion powder, salt, and pepper until evenly coated.

    4. Roast:
      Spread the potatoes on a baking sheet lined with parchment paper or foil. Roast in a preheated oven at 425°F (220°C) for 25–30 minutes, flipping halfway through, until golden and crisp.

    5. Garnish and serve:
      Sprinkle with fresh herbs if using. Serve hot and enjoy!

    6. Would you like a variation for air fryer or skillet version too?

Leave a Comment