Ingredients
- 2 lbs (900g) baby potatoes or Yukon Gold potatoes, cut into bite-sized chunks
- 2–3 tbsp olive oil
- 1 tsp garlic powder (or 2 cloves minced garlic)
- 1 tsp paprika (optional, for color & flavor)
- 1 tsp dried rosemary or thyme (optional)
- Salt & black pepper, to taste
- Fresh chopped parsley, for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
- Prep Potatoes: Wash and cut potatoes into even-sized pieces for even roasting.
- Season: In a large bowl, toss the potatoes with olive oil, garlic powder, paprika, herbs (if using), salt, and pepper until evenly coated.
- Spread: Spread potatoes out in a single layer on the baking sheet, cut side down for extra crispiness.
- Roast: Bake for 25–35 minutes, flipping once halfway through, until golden brown and crispy on the edges.
- Serve: Garnish with fresh parsley if desired. Serve immediately — they’re best hot and crispy!
Tip: For extra crispiness, soak cut potatoes in cold water for 30 minutes, drain, and pat dry before seasoning.
Would you like a dipping sauce suggestion too? 🧄✨