Roasted Potatoes Recipe

Preheat

Preheat the oven to 425°F (220°C). Position a rack in the middle of the oven. If you prefer extra-crisp bottoms, place a heavy baking sheet or shallow roasting pan in the oven while it preheats.

Wash and scrub the Russet potatoes to remove dirt. Pat dry with a kitchen towel.

Cut the potatoes into even pieces about 1 to 1 1/4-inch cubes or wedges so they cook uniformly (about 3/4 to 1 inch thick for wedges). Leaving the skin on gives more texture and flavor.

Place cut potatoes in a large pot and cover with cold water by 1 inch. Add 1/2 teaspoon salt. Bring to a boil over high heat, then reduce to a simmer and cook until the edges just begin to become tender, about 6–8 minutes depending on size. Do not fully cook — you want them slightly underdone so edges roughen for crisping.

Drain the potatoes thoroughly in a colander and let steam-dry for 1–2 minutes. Shake the colander gently to roughen the surface of the potatoes (this helps create a crisp crust).

In a large mixing bowl, combine 3 tablespoons olive oil, minced garlic, chopped rosemary (or dried rosemary), kosher salt, black pepper, and smoked paprika if using. Stir to combine.

Add the drained potatoes to the bowl and toss gently but thoroughly so each piece is evenly coated with oil and seasonings.

Remove the preheated baking sheet or roasting pan from the oven (use oven mitts). Spread the potatoes in a single layer on the hot pan, cut-side down where possible, leaving a little space between pieces for air circulation. Crowding will steam them instead of crisping.

Roast at 425°F (220°C) for 25–35 minutes, turning once halfway through (at about 12–15 minutes). Roast until potatoes are golden-brown and crisp on the outside and tender inside — a fork should pierce them easily and the surface should be nicely browned.

Remove the pan from the oven. Immediately transfer potatoes to a serving bowl or platter. If using, drizzle with 1/2 tablespoon lemon juice and sprinkle chopped parsley. Taste and adjust seasoning with additional salt and pepper if needed.

Serve hot as a side dish.