Roasted Potatoes
Crispy on the outside, fluffy on the inside—these oven-roasted potatoes are the perfect side dish. Simply seasoned and golden-brown, they pair well with everything from chicken to steak.
Ingredients
- 1½ lbs baby potatoes or Yukon gold, halved or quartered
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried rosemary or thyme
- ½ teaspoon paprika
- Salt and black pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
- Preheat oven: Set your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil.
- Prepare potatoes: Wash and cut the potatoes into even-sized pieces for uniform roasting.
- Season: In a large bowl, toss potatoes with olive oil, garlic powder, rosemary, paprika, salt, and pepper until evenly coated.
- Arrange: Spread the potatoes in a single layer on the baking sheet, cut side down for maximum crispiness.
- Roast: Bake for 30–35 minutes, flipping halfway through, until golden brown and crispy on the outside.
- Serve: Sprinkle with fresh parsley and serve hot as a side to your favorite main dish.
Notes
- Extra crispy tip: Soak cut potatoes in cold water for 20 minutes, then pat dry before seasoning.
- Herb swap: Use fresh herbs like thyme or dill for a more vibrant finish.
- Flavor twist: Add a sprinkle of parmesan cheese in the last 5 minutes of baking for a cheesy crust.
- Leftovers: Reheat in the oven or air fryer to keep them crispy.