Roasted Potatoes Recipe

Preheat and prepare potatoes

Preheat the oven to 220°C (425°F). Wash the potatoes thoroughly and pat dry. If potatoes are larger than 2 in (5 cm), cut them in half or quarters so pieces are roughly uniform (about 1 to 1.5-inch pieces). Leave small baby potatoes whole.

Parboil (optional for extra fluffy interior)

Place the cut potatoes in a pot and cover with cold water by 1 inch. Add 1/2 teaspoon salt and bring to a simmer. Cook gently for 6–8 minutes until the edges just begin to soften but centers are still firm. Drain well and allow to steam dry in the colander for 2–3 minutes.

Season and oil

On a rimmed baking sheet, combine the olive oil and melted butter (warm butter helps blend). Add the chopped rosemary, thyme leaves, minced garlic, smoked paprika (if using), coarse salt and black pepper. Toss the potatoes into the oil-herb mixture, turning them so all surfaces are coated evenly. Spread the potatoes in a single layer with cut sides down where applicable, leaving a little space between pieces for browning.

Roast

Roast in the preheated oven for 25–35 minutes, turning once halfway through (about at 15 minutes). Roast until potatoes are golden-brown and crisp on the outside and tender when pierced with a knife. If you skipped parboiling, roasting may take toward the longer end of this range.

Finish and garnish

Remove from oven and immediately taste for seasoning; add more salt and pepper if needed. Sprinkle lemon zest over the hot potatoes for brightness (if using) and scatter chopped fresh parsley. Serve hot.