Spanky's Spuds Recipe

Prep and parboil

Wash and scrub the potatoes; leave skin on. Cut potatoes into 1-inch chunks. Place chunks in a large pot, cover with cold water by 1 inch, add 1 tsp kosher salt, and bring to a boil. Reduce to a simmer and cook until just tender at the edges but still firm in the center, about 8–10 minutes. Drain well in a colander for 2–3 minutes to let surface steam off.

Rough up for crispiness

Return the drained potatoes to the empty pot. Shake the pot gently or toss the potatoes with a wooden spoon for 30–45 seconds to roughen the surfaces — this creates edges that crisp in the oven.

Coat and season

Preheat oven to 425°F (220°C). In a small bowl whisk together 2 tbs olive oil, 1 tsp black pepper, and 1 tsp kosher salt (if more salt desired, adjust to taste). Pour over the potatoes and toss to coat evenly. Spread the potatoes in a single layer on a rimmed baking sheet.

Add butter and spices

Melt 2 tbs unsalted butter in a small saucepan or microwave until foamy. Stir in 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, and 1/4 tsp crushed red pepper flakes. Brush or drizzle this spiced butter over the potatoes on the baking sheet, using a spatula to turn pieces so the seasoned butter gets into nooks and onto exposed roughened edges.

Roast until golden

Roast in the preheated 425°F oven for 25–35 minutes, flipping the potatoes halfway through (at about 12–15 minutes). Roast until surfaces are deeply golden and crisp and interiors are fluffy when pierced with a fork. If needed, broil for 1–2 minutes at the end to intensify browning — watch closely to prevent burning.

Finish with herbs

Remove the potatoes from the oven, transfer to a serving bowl or leave on the baking sheet. Sprinkle the chopped fresh parsley over the hot potatoes and toss gently to combine.

Serve immediately with optional grated Parmesan sprinkled over the top, a dollop of sour cream or Greek yogurt on the side, and a scattering of thinly sliced chives. Taste and adjust salt and pepper before serving.