Roasted Potatoes are crispy on the outside, fluffy on the inside, and go with almost anything—from breakfast plates to hearty dinners.
🥔 Ingredients
- 500 g potatoes (Yukon Gold or any good roasting potato)
- 2–3 tbsp olive oil
- 3 cloves garlic (minced or whole)
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika (or smoked paprika)
- ½ tsp dried herbs (rosemary, thyme, or oregano)
🔥 Instructions
1. Prep
- Preheat oven to 220°C (425°F)
- Cut potatoes into even chunks (not too small)
2. Optional (for extra crispiness)
- Parboil potatoes for 5–7 minutes
- Drain and shake them a bit to rough up the edges
👉 This step gives that crispy, restaurant-style texture
3. Season
- Toss potatoes with oil, garlic, salt, pepper, paprika, and herbs
4. Roast
- Spread on a baking tray in a single layer (don’t overcrowd)
- Roast for 35–45 minutes
- Flip halfway through
🍽️ Serve
- Sprinkle with fresh herbs or parsley
- Add a squeeze of lemon (optional)
- Serve hot and crispy
🔥 Pro Tips
- Use a hot pan (preheat tray in oven for extra crisp)
- Don’t overcrowd = crisp, not soggy
- Add garlic halfway through if you don’t want it to burn
🌶️ Variations
- Garlic Parmesan: Toss with cheese after roasting
- Spicy: Add chili flakes or cayenne
- Loaded: Top with cheese, sour cream, and green onions
If you want, I can give you air fryer roasted potatoes, breakfast-style potatoes, or crispy wedge-style potatoes.
