Yield: 4 servings
Time: ~40 minutes
Ingredients
- 1½ lbs (680 g) baby potatoes or Yukon golds
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme or rosemary
- ¾ teaspoon salt (to taste)
- ½ teaspoon black pepper
- Optional: chopped fresh parsley or chives for garnish
Instructions
- Preheat oven
Preheat to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease. - Prep potatoes
Wash potatoes and cut into ½–¾ inch cubes. Dry thoroughly with a towel (this helps crispiness). - Season
In a large bowl, toss potatoes with olive oil, garlic powder, onion powder, smoked paprika, thyme, salt, and pepper until evenly coated. - Spread evenly
Arrange potatoes in a single layer on the baking sheet, cut-side down if possible. Don’t overcrowd. - Roast
Bake for 25–30 minutes, flipping halfway, until golden brown and crispy. - Finish & serve
Taste and adjust seasoning. Garnish with fresh herbs if desired. Serve hot.
Tips for Extra Crispy Potatoes
- Use a hot oven (425°F is key)
- Dry potatoes well before seasoning
- Give them space—crowding = steaming
- For extra crunch, broil for 2–3 minutes at the end
Flavor Variations
- Southwest: add chili powder + cumin
- Garlic herb: toss with minced garlic in last 5 minutes
- Everything bagel: sprinkle seasoning after baking
Serving Ideas
- With tofu scramble or vegan breakfast sausage
- As a brunch side with avocado toast
- Wrapped in a breakfast burrito
