Ingredients
- 2 lbs (900 g) potatoes — Yukon Gold or russet work best
- 2–3 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika
- Optional:
- rosemary or thyme
- grated parmesan
- chopped parsley
- chili flakes
Instructions
- Preheat the oven
- Heat to 425°F (220°C).
- Place a baking sheet in the oven while it heats for extra crispiness.
- Prep the potatoes
- Wash and cut into evenly sized chunks or wedges.
- Pat dry well with a towel.
- Season
- Toss potatoes with olive oil, salt, pepper, garlic powder, and paprika.
- Roast
- Spread potatoes in a single layer on the hot baking sheet.
- Roast for 35–45 minutes.
- Flip halfway through for even browning.
- Finish
- Add herbs, parmesan, or parsley after roasting if desired.
- Serve hot.
Tips for Extra Crispiness
- Don’t overcrowd the pan.
- Dry potatoes thoroughly before oiling.
- Russet potatoes give the crispiest texture.
- A little cornstarch (1 tsp) helps create a crunchy exterior.
Great with grilled chicken, burgers, eggs, or as a side for steak.
