Perfect roast potatoes every time! No cooking required, 1 pan, 30 minutes, perfectly crispy edges and tender inside. The ultimate brunch page!


  • 1 lb < span class ="wprm-recipe-ingredient-name">yellow potatoes / Yukon Gold, about 1/4 to 3/8 inch in size Cut into chunks ( ~2 medium to large golden potatoes // ~3 cups chopped as in Recipe given – adjust quantities as needed)
  • 1-2 soup avocado oil< /li >
  • ~1/2 < span class="wprm-recipe-ingredient-unit">TL Sea salt
  • 1 /4 tsp black pepper
  • 1 soup fresh chopped rosemary (optional )


  • Preheat oven to 450°F and line 1 large baking sheet with parchment paper.

    NOTE: If you are doubling/multiplying the recipe, make sure Be careful not to overcrowd the baking sheet or add too many baked potatoes at once or they will be difficult to fry and instead steam, resulting in more potatoes that are less browned/crispy.< /div> < /li>

  • Ground apples (about 1/4 to 3/8 inch thick). place in the baking sheet and drizzle with avocado oil. Potatoes should be coated but not dipped in oil. Then add salt, pepper and rosemary (optional) and mix well.
  • Cook until golden and crispy, about 20-25 Protocol. You’ll know they’re done when they’re golden brown on the bottom and edges and tender in the middle.
  • Enjoy immediately with the side dishes and sauces of your choice. We prefer ketchup or hot sauce. The aioli would be delicious too.
  • Keep leftovers refrigerated Fridge up to 3-4 days (not suitable for the freezer). Reheat in the microwave or preferably in a cast iron skillet over medium heat.
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