Cookbook:Crispy Roast Potatoes

The perfect roast potatoes. Crispy on the outside, tender but still has a bite to it in the middle.

Ingredients

 * 5 large red-skinned or small Russet potatoes, cut into 1 ½-inch cubes
 * Salt
 * Freshly-ground black pepper
 * ¾ cup olive oil
 * 2 tbsp Italian seasoning
 * 1 tbsp garlic powder
 * Flour

Procedure

 * 1) Combine olive oil, Italian seasoning, and garlic. Set aside.
 * 2) Cook potatoes in a large pot of boiling salted water until slightly tougher than tender.
 * 3) Drain potatoes, then dredge in flour. Set out on a cooling rack and let dry for 1 hour.
 * 4) Add potatoes to oil mixture and toss to coat. Spread out in a single layer on a greased sheet pan.
 * 5) Season potatoes with a small handful of salt and a lot of freshly-ground black pepper.
 * 6) Place in the bottom third of a 500°F oven until well browned and crispy on the outside (15–20 minutes), stirring halfway through.
 * 7) Serve warm.