Roasted Potatoes
November 5, 2026
: 4
: 5 min
: 50 min
: 1 hr
: Easy
The secret to a good crispy roasted potato is to parboil them first. These potatoes turn out crispy on the outside and fluffy on the inside. While this flavor combination goes beautifully with almost any main course, it’s highly adaptable—feel free to swap in your favorite herbs to change things up.
Ingredients
- 1 1/2 lbs baby potatoes cut in half or quarters
- 4 tablespoons extra virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried rosemary
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon fresh ground pepper
Directions
- Step 1 Preheat oven to 425 degrees.
- Step 2 Cut baby potatoes in half or quarters – equal-sized pieces. This ensures that every piece cooks through at the exact same time, preventing smaller pieces from becoming mushy while larger ones stay hard.
- Step 3 Cook potatoes in boiling water for 10 minutes.
- Step 4 Remove from heat and strain.
- Step 5 Place potatoes in a mixing bowl.
- Step 6 Toss in olive oil.
- Step 7 Add spices and mix until all potatoes are completely coated.
- Step 8 Pour onto baking sheet lined with parchment paper.
- Step 9 Spread potatoes into an even layer.
- Step 10 Bake for 25 minutes in a 425 degree preheated oven, then carefully remove the baking sheet and toss the potatoes to ensure even browning. Return to the oven and bake for an additional 15 minutes, or until crispy and golden.
- Step 11 Serve hot.
