Golden and crispy on the outside, fluffy and tender on the inside! These old-fashioned roasted potatoes are tossed with garlic, herbs, and olive oil for the perfect comforting side dish. They’re easy to make and go beautifully with roasted chicken, steak, pork chops, or Sunday dinner. 
Ingredients:
- 2 pounds potatoes, Yukon Gold or Russet
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon dried rosemary
- 1 teaspoon dried parsley
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- 1 teaspoon salt, or to taste
- 2 tablespoons grated Parmesan cheese (optional)
- Fresh parsley, chopped, for garnish
Instructions:
- Preheat the oven: Heat to 425°F (220°C). Line a large baking sheet with parchment paper.
- Prepare the potatoes: Wash and cut the potatoes into evenly sized chunks. Peel them if desired.
- Season: In a large bowl, toss the potatoes with olive oil, garlic, paprika, rosemary, parsley, onion powder, salt, and black pepper until evenly coated.
- Arrange on the tray: Spread the potatoes in a single layer, leaving space between the pieces so they roast instead of steam.
- Roast: Bake for 40–50 minutes, turning the potatoes halfway through, until golden brown and crispy on the outside and fork-tender inside.
- Add Parmesan: If using, sprinkle with Parmesan during the last 5 minutes of roasting.
- Serve: Garnish with fresh parsley and serve hot while the edges are still wonderfully crispy.
Tip: For extra-crispy potatoes, soak the cut pieces in cold water for 20–30 minutes, then drain and dry them thoroughly before seasoning.
Do you prefer your roasted potatoes extra crispy or soft and buttery inside?