Roasted Potatoes
Golden, crispy on the outside, tender on the inside, and seasoned to perfection — these roasted potatoes are the ultimate side dish for any meal. Easy to make, full of flavor, and totally crowd-pleasing.
Ingredients
Roasted Potatoes Ingredients
- 2 lbs baby or Yukon gold potatoes cut into even chunks
- 3 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp dried rosemary or thyme
- Salt and black pepper to taste
Optional Decorations
- Fresh parsley chopped
- Grated Parmesan optional, but wow
- A drizzle of garlic butter for extra indulgence
Instructions
Prep the Potatoes
- Wash and cut your potatoes into even chunks. Toss them in a bowl with olive oil, garlic powder, paprika, rosemary, salt, and pepper. I literally shook the bowl like a mini dance party — the smell hits instantly.
Arrange for Maximum Crisp
- Spread the potatoes on a baking sheet in a single layer. Give them space to breathe — crowded potatoes = sad soggy potatoes.
Roast to Golden Perfection
- Bake in a preheated oven at 425°F (220°C) for 35–40 minutes. Flip halfway through. The edges should be golden, the inside tender, and your kitchen smelling like a 5-star restaurant.
Serve & Enjoy
- Sprinkle with fresh parsley or Parmesan if you’re feeling fancy. Grab a fork and dive in. You’re basically the hero of dinner tonight.
Notes
- Use baby potatoes or Yukon gold for the best texture.
- Cut potatoes into even chunks for uniform cooking.
- Don’t overcrowd the pan — crispy edges need space!
- Optional toppings like fresh parsley, Parmesan, or garlic butter elevate the flavor.
- High heat roasting (425°F / 220°C) is key for golden, crispy potatoes.