Roasted Potatoes Recipe

Preheat and wash

Preheat the oven to 220°C (425°F). Wash the potatoes thoroughly to remove dirt; leave the skins on for texture and flavor. Pat dry with a clean towel.

Cut

Cut the potatoes into evenly sized pieces about 2–3 cm (3/4–1 inch) — quarters or 1-inch chunks for small potatoes. Uniform size ensures even roasting.

Parboil (optional but recommended)

Place the cut potatoes in a pot and cover with cold water. Add 1/2 tsp salt and bring to a gentle boil. Cook for 6–8 minutes until the edges are just tender but the centers still firm. Drain well and return to the hot pot for 1 minute to steam-dry; this roughens the surfaces so they crisp in the oven.

Toss with oil and aromatics

In a large bowl, combine 3 tbs extra-virgin olive oil and 1 tbs melted butter. Add the minced garlic, chopped rosemary, thyme, smoked paprika, 1 tsp kosher salt and 1 tsp freshly ground black pepper. Add the parboiled/drained potatoes and toss thoroughly so every piece is coated.

Arrange on baking sheet

Spread the potatoes in a single layer on a rimmed baking sheet lined with parchment or lightly oiled. Do not overcrowd — use two sheets if necessary. For maximum crispness, place cut sides down when possible.

Roast

Roast in the preheated oven at 220°C (425°F) for 25–35 minutes, turning once halfway through. Roast until golden-brown and crisp on the outside and tender inside. Cooking time depends on potato size and oven; check after 20 minutes and adjust as needed.

Final toss and check seasoning

Remove from oven. Taste a piece and adjust seasoning if necessary — add a pinch more salt or pepper if desired.

Add finishing touches

While still hot, sprinkle the roasted potatoes with chopped fresh parsley and a teaspoon of lemon juice to brighten flavors. If using, add 2 tbs grated Parmesan and toss gently to melt slightly into the warm potatoes.

Serve immediately as a side to roast meats, fish, or with salads. Leftovers can be cooled and reheated in a 200°C (400°F) oven for 10–15 minutes to re-crisp.