Roasted Potatoes Recipe

Wash, cut, and dry

Preheat oven to 425°F (220°C). Wash the potatoes thoroughly. Cut into uniform 1 to 1½-inch cubes or wedges so pieces roast evenly. Place cut potatoes in a large bowl and pat dry thoroughly with clean kitchen towels or paper towels — removing surface moisture helps them crisp.

Parboil (optional for extra-crisp exterior)

If you want an extra-fluffy interior and crisp exterior, place potatoes in a pot of cold salted water, bring to a boil, and simmer 6–8 minutes until edges are just tender but not falling apart. Drain in a colander and let steam-dry 1–2 minutes. Shake the colander gently to roughen edges (this helps create a crisp crust). If skipping parboil, proceed to toss raw potatoes with oil and seasonings.

In a large bowl, combine the olive oil, kosher salt, black pepper, chopped rosemary, thyme, minced garlic, and smoked paprika (if using). Add the dried or parboiled potatoes and toss thoroughly so every piece is lightly and evenly coated. Taste a small piece (careful, hot if parboiled) and adjust salt or pepper as needed.

Spread the seasoned potatoes in a single layer on a rimmed baking sheet. For best browning, use a metal sheet pan and give a little space between pieces — overcrowding steams them. Place in the preheated 425°F (220°C) oven and roast for 25–35 minutes, turning or flipping pieces once halfway through (about 12–18 minutes) so they brown evenly. Roast until golden brown and crisp on the outside and tender inside when pierced with a fork. If pieces are small, begin checking at 20 minutes.

Remove the pan from the oven. Immediately transfer potatoes to a serving bowl or platter. Toss with chopped parsley and the optional lemon juice to brighten flavors. Taste and adjust seasoning with additional salt and pepper if needed. Serve hot.