This roasted potato recipe make very delicious crispy potatoes. Serve with arugula and some sour cream for a full feast!
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Wash the potatoes and put into a pot. Add enough water to the pot to just cover the potatoes. Put on the stovetop and bring to a boil. Parboil the potatoes.
Drain the water and put the potatoes onto a cutting board.
Pre-heat oven to 475 degrees F.
Line a cookie sheet with parchment paper.
Cut the par-boiled potatoes in halves and place them onto the cookie sheet face side up.
Use a small bowl to stir together the oil with the seasonings.
Drizzle the seasoned olive oil onto the potatoes and use a pastry brust to coat each one evenly.
Place the sheet into the oven on the top rack and roast for 15-20 minutes or until the potatoes are crunchy and brown.
Remove from the oven.
Serve with fresh arugula and sour cream.