Soaking the potatoes, then drying them well before you roast them helps remove the starch and moisture from their outside surfaces so that they crisp up in the oven. This dish is delicious hot or cold, and leftovers (if you have them!) are great in salads and omelets.
- 3 russet potatoes, peeled and cut into 1 1/2-inch chunks
- 2 Tbs. olive oil
- 2 to 3 Tbs. herbes de Provence
- 1 tsp. salt
- 1/2 tsp. ground black pepper
Place potatoes in large bowl, and cover with cold water. Refrigerate 1 hour, or overnight. Drain, and pat dry with paper towels.
Preheat oven to 425F. Coat large baking sheet with cooking spray. Toss potatoes with oil, herbes de Provence, salt and pepper in large bowl. Spread in single layer on prepared baking sheet, and roast 25 to 30 minutes, or until potatoes are browned and crispy, turning occasionally with spatula. Season with salt and pepper, if desired, and serve.
- Calories: 88
- Carbohydrate Content: 13 g
- Fat Content: 3 g
- Fiber Content: 1 g
- Protein Content: 1 g
- Sodium Content: 294 mg
- Sugar Content: 1 g