🥔 Perfect Roasted Potatoes
✨ Description:
Crispy on the outside, fluffy on the inside, and seasoned to perfection — these roasted potatoes make the ultimate side for breakfast, lunch, or dinner.
📝 Ingredients:
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2–3 lbs potatoes (Yukon Gold, red, or russet work well), cut into 1–1.5 inch chunks
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3 tbsp olive oil
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1 tsp garlic powder
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1 tsp smoked paprika (or regular paprika)
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1 tsp dried rosemary or thyme (optional)
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Salt and black pepper, to taste
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Optional: chopped fresh parsley, for garnish
🔪 Instructions:
1. Preheat Oven
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Preheat your oven to 425°F (220°C).
2. Prep the Potatoes
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Wash and scrub the potatoes well. Peel if desired.
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Cut into evenly sized chunks (about 1–1.5 inches) so they roast evenly.
3. Parboil (Optional but Recommended for Extra Crispiness)
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Bring a pot of salted water to a boil.
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Add potatoes and boil for 5–7 minutes, just until slightly tender.
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Drain and let steam dry in the colander for a few minutes (they should look dry and fluffy on the edges).
4. Season
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In a large bowl, toss potatoes with olive oil, garlic powder, paprika, herbs, salt, and pepper.
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Make sure they’re evenly coated.
5. Roast
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Spread potatoes in a single layer on a baking sheet (line with parchment or use a well-oiled pan).
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Roast for 35–45 minutes, flipping once halfway through, until golden brown and crispy.
6. Serve
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Sprinkle with fresh parsley or a pinch of flaky sea salt before serving.
🧂 Tips for Success:
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Don’t overcrowd the pan — give the potatoes space to crisp.
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Use convection mode if your oven has it for extra crispiness.
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For ultra-crispy edges, rough up the potatoes a bit after boiling (shake them in the colander before roasting).
🔁 Variations:
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Parmesan Garlic: Toss with grated parmesan and minced garlic during the last 10 minutes of roasting.
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Spicy: Add chili flakes or cayenne pepper.
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Lemon Herb: Add lemon zest and fresh thyme for a bright, Mediterranean flavor.
Would you like a one-pan meal version (with chicken or sausage), or an air fryer variation?
