A delightful and versatile dish that offers a satisfying crunch and rich flavors, perfect for any dinner gathering.

Scale

3–4 large Potatoes (starchy varieties like Russets or Yukon Gold)

3 tablespoons Olive Oil (extra-virgin preferred)

1 teaspoon Garlic Powder

1 teaspoon Paprika (smoked or sweet)

Salt to taste

Black Pepper to taste

Fresh or dried herbs (like rosemary or thyme)

Preheat your oven to 425°F (220°C).
Wash and peel (if desired) the potatoes. Cut into even-sized chunks, about 1 to 2 inches.
Place the potato chunks in a pot, cover with cold water, and add a pinch of salt. Bring to a boil and cook for about 10 minutes.
Drain the potatoes in a colander and let them sit for a few minutes to dry.
Transfer potatoes to a large bowl, drizzle with olive oil, and sprinkle with garlic powder, paprika, salt, and black pepper. Toss until well-coated.
Spread seasoned potatoes in a single layer on a baking sheet and roast for about 30 minutes, turning halfway through, until golden brown and crispy.
If using fresh herbs, sprinkle over the potatoes during the last 5 minutes of cooking.

For a healthier twist, substitute sweet potatoes or cauliflower. To retain crispiness when reheating, use an oven rather than a microwave.

Keywords: potato roast, crispy potatoes, side dish, healthy cooking, roasted vegetables