Ingredients

  • 3 tablespoons extra virgin olive oil
  • 3 pounds russet potatoes (diced into 1 inch pieces)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon garlic salt
  • 1/2 teaspoon freshly ground black pepper
Read Directions

NutritionView more

180Calories
Sodium7%DV160mg
Fat8%DV5g
Protein6%DV3g
Carbs10%DV31g
Fiber8%DV2g

PER SERVING *

Calories180Calories from Fat45
% DAILY VALUE*
Total Fat5g8%
Saturated Fat0.5g3%
Trans Fat
Cholesterol
Sodium160mg7%
Potassium710mg20%
Protein3g6%
Calories from Fat45
% DAILY VALUE*
Total Carbohydrate31g10%
Dietary Fiber2g8%
Sugars2g4%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(6)

Yummly User
Lori Sincavage 27 days ago
Very easy to make with great flavor
Rachel 11 Jul
Great with my crockpot roast (i dont add the potatoes into the pot anymore because they get too mushy). love the crisp!
I tried this with normal potatoes. It came out okay I guess, but some of the peices, the inside part seemed bland.. I put salt, pepper, coriander powder and chilli.. Any suggestions? But it was tender. And my overall cooking time was about 15-25minutes. If I need it to be crispy, do I need to keep it cooked a little longer?
Amazing i would totally make it again.
Brenda 23 Jun
The potatoes were very delicious but took quite a lot of time to cook and still weren’t completely crispy golden. My family enjoyed them and I can say that I will definitely make them again!
Sammi 21 Jun
Soooo good, The suggestion of the eggs on the side was such a good idea A +++