Ingredients
- 2 pounds of baby potatoes, halved
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 tablespoon fresh parsley, chopped
- Optional: 1/2 teaspoon crushed red pepper for a bit of heat
Feel free to substitute fresh rosemary for parsley if you’re in the mood for a more aromatic experience. In our house, Marco loves a bit of extra spice, so a dash of red pepper flakes often makes its way into the mix!
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
- In a large bowl, toss the halved potatoes with olive oil, garlic powder, paprika, salt, and pepper. Make sure every piece is well coated — this is the key to that irresistible crunch!
- Spread the potatoes in an even layer on the prepared baking sheet. Avoid overcrowding to ensure they roast evenly.
- Bake in the preheated oven for 25-30 minutes, flipping halfway through. The potatoes should be golden brown and fork-tender when done.
- Once out of the oven, sprinkle with fresh parsley and a pinch of crushed red pepper if desired. Serve hot and enjoy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International