Roasted Potatoes Recipe

Preheat and prepare potatoes

Preheat oven to 425°F (220°C). Wash the potatoes thoroughly. If using larger Yukon Golds or red bliss, cut into 1 to 1-1/2 inch pieces so pieces are roughly uniform; if small, halve or leave whole. Pat dry with a clean towel or paper towel — dry surfaces roast better.

Prep garlic and herbs

Peel the garlic cloves and finely mince or smash them. If using fresh rosemary, strip the leaves and finely chop to measure about 1 tablespoon. Chop parsley and set aside for garnish.

Toss potatoes with oil and seasonings

Place the prepared potatoes in a large bowl. Add 3 tablespoons olive oil, 1.5 teaspoons rotisserie seasoning, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, and 1/2 teaspoon smoked paprika if using. Add the minced garlic and chopped rosemary. Toss thoroughly until every potato piece is evenly coated. Let sit 5 minutes to allow flavors to meld.

Arrange on baking sheet

Arrange the seasoned potatoes cut-side down (if applicable) on a large rimmed baking sheet in a single layer with a little space between pieces. Do not overcrowd — use two sheets if necessary. For extra crispiness, preheat the baking sheet in the oven for 5 minutes before adding potatoes.

Roast

Roast in the preheated 425°F (220°C) oven for 25–35 minutes, depending on potato size, until golden brown and fork-tender. Halfway through (around 15 minutes), use a spatula to flip pieces to promote even browning. If you preheated the sheet, check after 20 minutes.

Finish and serve

When potatoes are done, remove from oven. Taste and adjust seasoning with a pinch more salt and pepper if necessary. Transfer to a serving dish and sprinkle chopped fresh parsley over the top. Serve hot.