Description
Crispy-skinned red potatoes roasted with olive oil and herbs until golden and tender. A simple, versatile side dish that pairs beautifully with any main course.
Ingredients
Scale
- 2 pounds small red potatoes, halved
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried rosemary
- 1/2 teaspoon paprika
- 2 tablespoons fresh parsley, chopped
Instructions
- 1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
- 2. Wash and dry potatoes thoroughly. Cut in half or quarters for uniform size.
- 3. Toss potatoes with olive oil in a large bowl until well coated.
- 4. Mix salt, pepper, garlic powder, rosemary, and paprika in a small bowl.
- 5. Sprinkle seasoning over potatoes and toss until evenly coated.
- 6. Arrange cut-side down on baking sheet in single layer.
- 7. Roast 25-30 minutes without moving to develop golden crust.
- 8. Flip potatoes and roast another 15-20 minutes until crispy and fork-tender.
- 9. Remove from oven and sprinkle with fresh parsley before serving.
Notes
Store leftovers in refrigerator up to 4 days. Reheat in 400°F oven for 10-15 minutes to restore crispiness.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 185
- Sugar: 2g
- Sodium: 390mg
- Fat: 7g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 4g