Description

There are a million ways to cook potatoes, but perfectly roasted ones hit different. They’re crisp on the outside, fluffy in the center, and seasoned just right.

Ingredients

Scale

2 pounds Yukon Gold or russet potatoes, cut into 1-inch chunks
3 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon paprika (smoked or sweet)
1 tablespoon fresh rosemary or thyme, chopped (optional)

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Instructions

Start by cutting your potatoes into even, bite-sized chunks.
Aim for 1-inch pieces so they cook evenly and get that golden crust.
oil the potato chunks in salted water for about 7–8 minutes, just until they start to soften on the edges. Drain them well and let them sit in the colander for a few minutes.
Toss the warm potatoes in a large bowl with olive oil, salt, pepper, garlic powder, and paprika.
Add chopped fresh herbs if you’ve got them. Use a silicone spatula to coat every piece.
While the potatoes are boiling, preheat your oven to 425°F (220°C) and place your baking sheet line with parchment paper inside to heat up.
Once your potatoes are seasoned, spread them out on the hot tray in a single layer.
Roast the potatoes for 20 minutes, then flip them and roast for another 15–20 minutes. You’re looking for golden brown, crispy edges and a soft, fluffy interior

Notes

Once you’ve got the basics down, there are plenty of ways to switch things up. Try using sweet potatoes for a slightly caramelized version, or add chili flakes or cayenne if you like some heat.

Or, toss in Parmesan cheese during the last few minutes of roasting for a savory boost, or serve your potatoes with a dip like garlic aioli, spicy ketchup, or sour cream mixed with chives.