Country-style Oven Roasted Potatoes

I want to share a simple recipe that many people know. The peculiarity of it is that we don't peel the potatoes and slightly pre-cook them before baking, and the spices are very important here (make sure to use paprika, turmeric, garlic, and mustard). The potatoes turn out very tasty, crispy on the outside and soft on the inside.

Potatoes

6-7 cups

Vegetable oil

5 tbsp

Sweet paprika

1 tsp

Turmeric

1 tsp

Salt

1 tsp

Dried garlic

1 tsp

Prepared mustard

1 tsp

Potato spice mix

1 tsp

To make country-style oven roasted potatoes, wash them well with a brush and cut them into wedges. Place the potatoes in a saucepan, cover with boiling water, and cook with the lid on for 3 minutes from the boiling point.

Then drain the water and let the potatoes cool slightly.

Preheat the oven to 220°F with top and bottom heat. In a separate container, mix vegetable oil and spices.

If you don't have specific potato spices, just add a pinch of coriander, black pepper, thyme, marjoram, and dried dill. You can also skip them, but it will be much more aromatic with them.

Pour the spices with vegetable oil over the potatoes and gently mix to evenly distribute them.

Take a baking sheet, line it with parchment paper, and spread the potatoes in a single layer. Bake the potatoes for about 20 minutes, every oven is different so watch for color - once they turn golden and crispy on top, they are ready.

(4/5)