Potatoes Recipe

Preheat and prepare

Preheat the oven to 220°C (425°F). Line a large baking sheet with parchment paper or lightly oil it to prevent sticking.

Wash and cut potatoes

Scrub the potatoes well. Cut larger potatoes into 2–3 cm (3/4–1 inch) pieces so all pieces are roughly the same size for even cooking. If using small new potatoes, halve or quarter as needed.

Parboil (optional for extra fluffy interior)

Place cut potatoes in a pot of cold salted water, bring to a simmer and cook 6–8 minutes until just starting to become tender but still firm. Drain well and let steam-dry in the colander for 2 minutes. This step yields a fluffier interior and crispier exterior but can be skipped for a faster method.

Toss with oil and seasonings

In a large bowl, combine olive oil, melted butter, minced garlic, chopped rosemary, thyme, kosher salt, black pepper and paprika. Add lemon zest if using. Add the drained (or raw) potato pieces and toss thoroughly so each piece is evenly coated.

Arrange on baking sheet

Spread the potatoes in a single layer on the prepared baking sheet with the cut side down where possible. Avoid overcrowding; use two sheets if necessary so air circulates and they roast instead of steam.

Roast

Roast in the preheated oven for 25–35 minutes, flipping once halfway through (about 12–18 minutes). Roast until potatoes are golden-brown and crisp on the outside and tender when pierced with a fork. Exact time depends on potato size and whether you parboiled them.

Finish and garnish

Remove from oven, immediately sprinkle with chopped parsley and grated Parmesan if using. Taste and adjust seasoning, finishing with flaky sea salt if desired. Serve hot.