Roasted Potato Recipe

Preheat and prepare

Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or lightly oil it so the potatoes won't stick.

Wash and cut potatoes

Scrub the potatoes well. If using small potatoes, halve or quarter them so pieces are roughly 1 to 1 1/2 inches. If using larger potatoes, cut into 3/4–1-inch cubes. Try to keep pieces similar size for even roasting.

Dry and season

Pat the cut potatoes dry with a clean kitchen towel or paper towels — removing surface moisture helps them crisp. Place the potatoes in a large bowl. Add the olive oil, kosher salt, black pepper, garlic powder, dried rosemary (or thyme), and smoked paprika if using. Toss thoroughly so each piece is evenly coated.

Arrange on sheet

Spread the seasoned potatoes in a single layer on the prepared baking sheet with a little space between pieces. Crowding will cause steaming instead of roasting.

Roast

Roast in the preheated oven for 25–35 minutes, turning or shaking the pan once halfway through (about 12–18 minutes) so all sides brown. Roast until the potatoes are golden brown and crisp on the outside and tender inside when pierced with a fork. Exact time depends on potato size and your oven.

Finish and serve: Remove the pan from the oven. Optionally dot the hot potatoes with the butter so it melts over them and toss gently to coat. Sprinkle chopped fresh parsley and lemon zest over the potatoes. Taste and adjust salt and pepper to taste. Serve immediately while hot and crisp.