Crispy Oven-Roasted Potatoes

These potatoes come out golden and crispy on the outside, tender and fluffy on the inside—the perfect side dish for almost any meal.

Ingredients

• 2 lbs (900g) Yukon Gold or russet potatoes, cut into 1½-inch chunks

• 3 tbsp olive oil or avocado oil

• 1 tsp garlic powder

• 1 tsp paprika (optional, for color)

• 1 tsp dried rosemary or thyme (optional)

• Salt and black pepper to taste

• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

2. Soak the potato chunks in cold water for 15–20 minutes (this removes excess starch and helps them crisp up). Drain and pat dry thoroughly with a clean towel.

3. In a large bowl, toss the dried potatoes with oil, garlic powder, paprika, rosemary (if using), salt, and pepper until evenly coated.

4. Spread the potatoes in a single layer on the prepared baking sheet, making sure they aren’t crowded.

5. Roast for 25 minutes, then flip the potatoes with a spatula.

6. Roast for another 20–25 minutes, until crispy and golden brown.

7. Garnish with fresh parsley and serve immediately.

Tips for Extra Crispiness

• Dry well: The drier the potatoes, the crispier they’ll be.

• Hot oven: A high temperature (425°F+) is key.

• Space them out: Crowding steams the potatoes instead of roasting them.

• Avoid flipping too often: Let them develop a crust before turning.

Enjoy your crispy, flavorful roasted potatoes! They pair wonderfully with roasted meats, fish, or even as part of a vegetarian bowl.