Roasted Potatoes Recipe

Wash and cut

Preheat the oven to 220°C (425°F). Wash the potatoes well and leave the skins on. Cut potatoes into even 2–2.5 cm (3/4–1 inch) pieces so they roast evenly.

Parboil (optional for extra fluffy interior)

Place cut potatoes in a large pot and cover with cold water by about 2 cm. Add 1 teaspoon kosher salt. Bring to a gentle boil and cook 6–8 minutes until edges just begin to soften but centers still firm. Drain thoroughly and let steam-dry in the colander for 1–2 minutes. Shake the colander or toss gently to roughen the surfaces (this helps create crisp edges).

Heat oil and aromatics

While potatoes drain, place olive oil and butter in a small saucepan or heatproof bowl in the oven to warm slightly, or warm briefly on the stove until butter melts. Add smashed garlic cloves, rosemary, thyme and smoked paprika to the oil and let sit for 2 minutes to infuse. Remove garlic before roasting if you prefer less intense roasted garlic pieces.

Toss potatoes with seasoning

Transfer drained potatoes to a large bowl. Pour the warm oil-herb mixture over the potatoes. Season with 1 tablespoon kosher salt and 1 teaspoon freshly ground black pepper. Toss gently with tongs or a spatula until evenly coated. If you parboiled, the roughed-up surfaces will hold the oil and become crisp.

Spread on baking sheet

Arrange the potatoes in a single layer on a rimmed baking sheet (use two sheets if crowded). Make sure pieces are not overlapping to ensure even browning.

Roast

Roast in the preheated oven for 25–35 minutes, until golden brown and crisp on the outside and tender inside. After 15 minutes, use a spatula to flip or shake the pan to brown evenly. If not parboiled, check doneness at 30–40 minutes depending on size of pieces.

When potatoes are done, transfer to a serving bowl. Remove and discard the garlic pieces if left in. Immediately sprinkle with chopped parsley and lemon zest (if using). Taste and adjust salt and pepper to taste. Serve hot.