Perfect Roasted Potatoes

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This little gem is hands down my favorite way to make roasted potatoes. I know what you are all thinking…

“Sarah, its just potatoes… how good can they really be?”

But I am here to tell you, “Pipe the f*** down! They are more than just potatoes and I am here to tell you why!”

You know when you go to a lovely restaurant much like our local Publik House Historic Inn or Salem Cross Inn and you get a roast with the most crispy roasted potatoes that you have ever had? They are most akin to little potatoes bombs perfectly crunchy and crispy on the outside but a lovely burst of soft fluffiness on the inside? One bite in, you can hear the angels off in the distance singing their songs of praise, the trumpets start blaring, and then you look to your left and see Paula Dean give you her head nod of approval…

That is when you know you have made it. You have had the most delectable roasted potato in the universe, and the spirit of Paula Dean approves.

I am telling you now, you must try this if my description of these little gems dont give you an idea. Honestly it really doesn’t do it justice, but all I have are mere words as my weapons, its all up to you to take my advice and give it a go.

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6-8 Red Potatoes; peeled and cubed into bite sized pieces

1/2 Cup Coconut Oil; Melted (you can use canola, olive oil, or vegetable oil instead if you wish)

1/4 Cup Flour

Kosher Salt

Ground Black Pepper


Preheat your oven to 425F. Add your oil to a roasting pan and heat in the oven while you prep your potatoes in the next step.

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Bring a pot of salted water with your potatoes to a roaring boil over high heat.

Reduce heat to a simmer and cover, cooking 4 minutes to they are not fork tender but getting there.

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Strain potatoes in a large colander an toss well with flour to rough them up a bit while ensuring they are coated well.

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Look at those little gems!

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Remove your pan from the oven and carefully add your potatoes to the oil. I say carefully because the oil may spatter a little from the flour.

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Use a large wooden spoon toss the potatoes a bit so they are coated with the oil and evenly distributed along the pan.

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Roast in the oven 20-25 minutes then toss about the pan with your trusty wooden spoon again. Return back to the oven for another 20 minutes to get a bit more crispier.

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Now look at that magic!

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I served these guys with my Meatloaf Cups. They go great with anything and are also amazing the next day when making skillet home fries!

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What is your favorite way to make potatoes, and do you think it will blow this out of the water?

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I am telling you…. magic….

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