“After tasting this, I’m never having potatoes any other way!”
Ingredients:
• 2 pounds small potatoes (Yukon Gold or baby red potatoes)
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• ½ teaspoon paprika
• Salt and black pepper to taste
• 2 tablespoons grated Parmesan cheese (optional, but so good!)
• Fresh chopped parsley for garnish
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Instructions:
1. Preheat your oven to 425°F (220°C).
2. Prepare the potatoes:
Wash and dry the potatoes. Cut them in half (or into quarters if they’re a bit bigger).
3. Season:
In a large mixing bowl, toss the potatoes with olive oil, minced garlic, thyme, paprika, salt, and pepper. Make sure they’re well coated.
4. Arrange on a baking sheet:
Line a tray with parchment paper or lightly grease it. Spread the potatoes out in a single layer, cut side down for maximum crispiness.
5. Roast for 25–30 minutes, or until golden brown and crispy on the outside, and fork-tender on the inside. Flip them halfway through if you want extra even browning.
6. Optional but delicious:
Sprinkle Parmesan cheese over the potatoes in the last 5 minutes of baking for a cheesy, crispy finish.
7. Garnish with fresh parsley and serve hot!
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These are absolutely addictive—crispy, garlicky, and packed with flavor. Want a quick dipping sauce idea to go with them?