roasted red potatoes

Here’s a simple and delicious recipe for roasted red potatoes that’s crispy on the outside and tender on the inside:

Ingredients:

• 2 lbs red potatoes, washed and cut into 1–2 inch chunks
• 3 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp garlic powder or 3 cloves fresh garlic, minced
• 1 tsp paprika (optional, for color and flavor)
• 1–2 tsp fresh herbs (rosemary, thyme, or parsley), chopped

Instructions:

1. Preheat the oven
   • Set oven to 425°F (220°C).
2. Prepare the potatoes
   • Cut potatoes into evenly sized chunks to ensure even cooking.
   • Pat them dry with a paper towel for crispiness.
3. Season the potatoes
   • In a large bowl, toss potatoes with olive oil, salt, pepper, garlic, paprika, and half of the herbs.
4. Arrange on a baking sheet
   • Spread potatoes in a single layer on a baking sheet.
   • Avoid overcrowding so they roast instead of steam.
5. Roast
   • Bake for 25–35 minutes, flipping halfway through, until golden brown and tender when pierced with a fork.
6. Finish with herbs
   • Sprinkle remaining fresh herbs over the potatoes before serving for extra flavor.

Tips for Extra Crispy Potatoes:

• Use room temperature potatoes for even cooking.
• Preheat the baking sheet in the oven before adding potatoes.
• Don’t cover the potatoes while roasting—they need air circulation for crispiness.

These roasted red potatoes are perfect as a side for chicken, beef, or fish, or even just with a dollop of sour cream or butter.

If you want, I can also give a garlic-parmesan variation that’s a huge crowd-pleaser. Do you want me to share that version?