Roasted Potatoes Recipe

Preheat and prepare pan

Preheat oven to 425°F (220°C). Place a large rimmed baking sheet in the oven while it heats to get it hot — this helps the potatoes crisp.

Wash and cut potatoes

Scrub the potatoes under cold running water to remove dirt. Dry them with a towel. Cut into uniform pieces about 1 to 1 1/2-inch cubes or wedges so they cook evenly. Smaller pieces will crisp more; larger pieces will stay creamier inside.

Place the cut potatoes in a large bowl. Smash or finely mince the garlic. Strip rosemary leaves from the stem and roughly chop them if the needles are long. Add the olive oil, kosher salt, black pepper, paprika (if using), chopped rosemary, thyme leaves, and minced garlic to the bowl.

Toss everything with your hands or a spatula until every potato piece is well coated. Taste a tiny sliver (careful — it will be raw) or adjust seasoning by adding up to an additional 1/2 tsp salt or a pinch more pepper if desired.

Remove the hot baking sheet from the oven using oven mitts. If desired, drizzle a thin film (about 1/2 tsp) of oil on the sheet to prevent sticking. Spread the potatoes in a single layer on the preheated sheet with the cut sides down where possible; crowding the pan will cause steaming instead of roasting. Leave at least a little space between pieces.

Roast in the preheated 425°F (220°C) oven for 20 minutes. After 20 minutes, use a spatula to flip or stir the potatoes so other sides can brown. Continue roasting for another 15–20 minutes, or until the potatoes are golden brown and crisp on the outside and tender inside when pierced with a fork. Total roast time will be 35–40 minutes depending on potato size and oven.

For extra crispness, during the last 3–5 minutes switch the oven to broil on high and watch closely until edges are deeply golden (optional).

Remove the baking sheet from the oven. Immediately transfer potatoes to a serving bowl or platter. Sprinkle chopped fresh parsley and lemon zest over the hot potatoes and toss gently to distribute. Taste and adjust seasoning with additional salt and pepper if needed.

Serve hot as a side dish. Leftovers can be refrigerated for up to 3 days and reheated in a hot oven or skillet to restore crispness.