- Today, we are making roasted potatoes
and I'm gonna share the secret
to getting them crispy on the outside and so creamy inside.
Check this out.
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Hey everybody, it's Natasha of NatashaKitchen.com.
We are making the ultimate roasted potatoes.
I seriously think everybody
should know how to make this recipe.
These are the potatoes that I'm always teasing you with
on social media.
And I always make a double batch thinking,
"Oh, I'll have some leftover for breakfast."
And that never happens because they always disappear.
They're that good and they're ridiculously easy.
Also, we are playing a game.
Let me know where you spot Sharky in the video.
We've gotten him hidden, bleh.
We've got him hidden pretty well today.
And if you haven't already,
make sure make sure you subscribe to our channel
so you'll get notifications every time we post a recipe.
So make sure you click that little bell icon.
And I'm craving potatoes so let's get started.
You'll need 2 1/2 of potatoes
and Yukon gold potatoes are my go-to for roasting.
But you can substitute with different kinds of potatoes.
You'll wanna rinse and scrub those potatoes
to remove any excess dirt on the outside.
Then drain and thoroughly pat dry.
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And drying is important
to ensure you have the crispiest potatoes.
Now we're gonna cut them up into even, bite-sized pieces,
about 1/2 to 3/4-inches thick.
Whenever I'm roasting potatoes,
I prefer to leave the skins on
because I find a salty potato skin just irresistible.
Not peeling the potatoes will save you some time
and it's healthier because it adds fiber.
Transfer your cut potatoes to a large mixing bowl.
And we're gonna drizzle that with extra virgin olive oil,
that's about three tablespoons.
Sprinkle that with a teaspoon of fine sea salt
and 1/2 a teaspoon of freshly cracked black pepper.
Toss that together until it's well combined
and coated with oil.
You can also give that a good toss right in the bowl.
Transfer the potatoes to a rimmed baking sheet.
You can either use a non-stick baking sheet like this one
or line with parchment paper to prevent sticking.
Arrange the potatoes in a single layer
with the flat side down.
Now we're gonna add two tablespoons of unsalted butter.
Cut the butter into small pieces
and scatter it over the potatoes.
Now bake in the center of a preheated oven
at 425 degrees Fahrenheit for 25 to 30 minutes,
or until the bottoms of the potatoes are golden
and easily release from the pan.
Flip the potatoes over and continue roasting
for another 15 to 20 minutes,
or until the bottoms are golden brown and crispy.
Your baking time can vary
depending on how large you cut the potatoes.
When they're done, they should be fork-tender
and crispy at the edges.
Who's excited?
I can still hear the sizzle.
And as soon as they're out of the oven,
you wanna hit them with a little bit of flaky salt.
I just have some kosher salt here.
Just that little bit of extra salty bite
that hits your tongue as soon as you put these
in your mouth is such a treat.
All right, I'm just gonna sprinkle on the salt.
And it sticks a little better if you put it on right away
once it comes out of the oven.
We're gonna plate these and serve them right away
because I'm totally craving these.
I love how that butter just like crisps up the potatoes,
goes into the potato,
and creates the most incredible texture.
I'm telling you butter is the key here
'cause we know how well butter works with potatoes.
If you've tried our mashed potatoes,
it has a lot of butter there, but for good reason.
And everybody talks about those potatoes.
It's gonna be the same thing with this recipe.
All right, I'm totally craving these.
I'm gonna jump right into this taste test.
All right, let's get these onto our serving platter.
All right. Get rid of these.
- [Man] Okay.
- Whoops.
Okay. I'm out of control. Out of control. As usual, I guess.
Okay, here we go.
Oh, do you hear how crispy these are
as they're scooting off the pan.
Listen to that.
My mouth's watering for potatoes.
That's pretty normal, right?
I mean, if you love potatoes, you love potatoes.
They just melt in your mouth like butter.
The creamy inside, the crispy outside.
It's a winning combination.
Okay. Finally.
Okay, and I'm gonna add just a little bit more salt
and some fresh chopped parsley.
I actually got this out of our garden.
I love the fresh garden herbs in the summer.
And again, it just adds a little pop of color and flavor.
Just sprinkle that on.
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Oh, all right. The moment I've been waiting for.
Okay, here we go. Here we go.
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These are incredibly tender and almost silky on the inside.
They're so satisfying.
They disappear fast.
This is normally supposed to serve four to six people.
But as my husband would say one or two, if he's eating it.
He loves these. Actually, the whole family does.
Plus if you're lucky enough to have leftovers,
and that's a big if,
these do re-crisp beautifully in the air fryer.
So they reheat really well.
Also, we have a very special taste tester
who's been waiting very impatiently
for her favorite roasted potatoes
and she loves them with a little bit of ketchup.
Here's a good fork. That one's humongous.
All right, taste tester.
- Yummy.
- Yummy? What do you think?
One thumbs up or two?
Two. There you have it.
All right, we're gonna go enjoy this with lunch
and we'll see you in the next episode of Natasha's Kitchen.
Bye!
All right, let's go. Let's go.
Let's take- Well, are we gonna share these with dad?
No.
- [Man] What?
- Yeah. Serving for two.
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