Roasted Potatoes
Crispy edges, fluffy centers, and just enough garlic and herbs to make them disappear fast. The simplest side that never needs an apology.
Ingredients
- 2 lbYukon Gold or red potatoes(cut into 1-inch chunks)
- 3 tbspolive oil
- 4 clovesgarlic(minced)
- 1 tspkosher salt
- ½ tspblack pepper(freshly ground)
- 1 tspdried rosemary(or thyme)
- ½ tspsmoked paprika
- 2 tbspfresh parsley(chopped, for finishing)
Method
- 01
Preheat the oven to 425°F (220°C) and place a large rimmed baking sheet inside to heat up while you prep.
- 02
Cut the 2 lb potatoes into 1-inch chunks, keeping pieces as uniform as possible so they roast evenly.
- 03
In a large bowl, toss the potatoes with the 3 tbsp olive oil, 4 cloves minced garlic, 1 tsp kosher salt, ½ tsp black pepper, 1 tsp dried rosemary, and ½ tsp smoked paprika until every piece is well coated.
- 04
Carefully remove the hot baking sheet from the oven and spread the potatoes in a single layer, cut-side down where possible. Do not crowd the pan — use two sheets if needed.
- 05
Roast for 25 minutes without disturbing, then flip each potato chunk with a spatula to expose the other cut face.
- 06
Return the pan to the oven and roast for another 15–20 minutes until the potatoes are deep golden and crisp on the outside and a fork slides through the center without resistance.
- 07
Transfer to a serving dish and immediately scatter the 2 tbsp fresh parsley over the top. Taste and adjust salt before serving.
Adapted from public domain & community sources