Ingredients
- 2 lbs potatoes (Yukon Gold, red, or russet), cut into bite-sized pieces
- 3 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika (optional, for color)
- 1 tbsp fresh rosemary or thyme (or 1 tsp dried)
- ½ tsp crushed red pepper flakes (optional, for heat)
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
- Prepare potatoes: Wash and cut potatoes into even-sized pieces. Pat dry with a paper towel.
- Season: In a large bowl, toss potatoes with olive oil, salt, black pepper, garlic powder, onion powder, paprika, and herbs. Mix well to coat evenly.
- Spread out: Arrange potatoes in a single layer on the prepared baking sheet, ensuring they are not overcrowded.
- Roast: Bake for 30-40 minutes, flipping halfway through, until potatoes are golden brown and crispy.
- Serve: Remove from oven and garnish with fresh herbs if desired. Serve hot with your favorite dip or sauce.
Enjoy your crispy, flavorful roasted potatoes! 😊