Here’s a crispy, golden, and ultra-flavorful roasted potatoes recipe — a side dish classic that’s easy to master and endlessly customizable.

 Perfect Roasted Potatoes

 Ingredients:

• 2 lbs (900g) Yukon Gold or red potatoes, cut into 1–1.5 inch chunks

   

• 2–3 tbsp olive oil

   

• 1½ tsp kosher salt

• 1 tsp black pepper

• 1 tsp garlic powder

• 1 tsp paprika (optional for color)

• 1 tbsp fresh rosemary or thyme (or 1 tsp dried)

• Optional: 2–3 cloves garlic, smashed (for roasting with the potatoes)

 Instructions:

1. Preheat Oven:

• Set to 425°F (220°C).

2. Prep Potatoes:

• Wash and dry potatoes well (leave skin on for texture).

• Cut into even chunks for consistent roasting.

3. Parboil for Extra Crisp (Optional but Pro):

• Boil potatoes in salted water for 7–8 minutes until just tender.

• Drain and let steam-dry in the colander for 2–3 minutes.

• Rough up the edges by shaking gently — this creates a crispier crust.

4. Season:

• Toss potatoes in a large bowl with olive oil, salt, pepper, garlic powder, paprika, and herbs.

• Make sure all sides are coated.

5. Roast:

• Spread out on a parchment-lined baking sheet in a single layer (don’t crowd!).

• Roast for 35–45 minutes, flipping once halfway, until golden and crispy.

 Optional Add-ons (After Roasting):

• Fresh parsley or chives

• A squeeze of lemon juice or balsamic glaze

• Shredded Parmesan

• Chili flakes or hot honey for a kick

 Storage & Reheating:

• Refrigerate up to 4 days in an airtight container.

• Reheat in air fryer or oven at 400°F for 5–10 min for best crisp.

Want a variation like garlic parmesan, smoky paprika, or Greek lemon potatoes? Just say the word!