Ingredients:
- 2 lbs (900g) baby potatoes or Yukon Gold potatoes, cut into bite-sized pieces
- 3 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika (optional, but amazing!)
- 1 tsp dried rosemary or thyme (or a mix)
- Salt and pepper to taste
- Fresh parsley (optional, for garnish)
Instructions:
- Preheat oven to 425°F (220°C).
- Prep potatoes: If using baby potatoes, halve or quarter them depending on size. If larger potatoes, cut into even bite-sized chunks.
- Parboil potatoes: Bring a pot of salted water to a boil. Add potatoes and boil for 8-10 minutes until just tender but not falling apart. Drain well.
- Rough up edges: Give the drained potatoes a good shake in the colander to rough up the edges — this helps them get crispy!
- Season: Toss potatoes in a large bowl with olive oil, garlic powder, smoked paprika, rosemary, salt, and pepper until evenly coated.
- Roast: Spread potatoes on a baking sheet in a single layer, skin side down if possible. Roast for 25-35 minutes, flipping halfway, until golden and crispy.
- Serve: Sprinkle with fresh parsley and extra salt if desired. Serve hot and enjoy that perfect crunch!
