Roasted Potatoes Recipe

Preheat and prep potatoes

Preheat the oven to 425°F (220°C). Wash the potatoes thoroughly and pat dry. Cut potatoes into even 1 to 1-1/2 inch pieces so they roast evenly.

Parboil (optional but recommended)

Place the cut potatoes in a medium pot and cover with cold water by about 1 inch. Add 1/2 teaspoon kosher salt. Bring to a boil, then reduce to a simmer and cook until the edges are just tender, about 6–8 minutes depending on size. Drain well and let steam dry in the colander for 1–2 minutes.

In a large mixing bowl combine 3 tablespoons olive oil, 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, 1 teaspoon garlic powder, 1 teaspoon dried rosemary or thyme, and 1 teaspoon smoked paprika if using. Add the parboiled (or raw, if you skipped parboiling) potatoes and toss until evenly coated. Make sure there is a thin, even film of oil on each piece to promote browning.

Arrange the potatoes in a single layer on a rimmed baking sheet. Give them space so hot air circulates — use two sheets if needed. Roast in the preheated oven for 20 minutes.

After 20 minutes, remove the pan and use a spatula to flip or shake the potatoes so other sides brown. Return to the oven and roast until golden and crisp, another 15–20 minutes (total roasting time 35–40 minutes), or until tender inside and deeply golden on the outside.

Remove the potatoes from the oven and immediately transfer to a serving bowl. While still hot, toss with 2 tablespoons chopped fresh parsley, 2 tablespoons grated Parmesan (if using), and 1 teaspoon fresh lemon juice to brighten the flavor. Taste and adjust salt and pepper as needed.

Serve hot as a side dish.