Crispy Roasted Potatoes

Ingredients

• 900g baby or Yukon Gold potatoes, halved
• 3 tablespoons olive oil
• 4 cloves garlic, smashed
• 1 teaspoon smoked paprika
• 1 teaspoon dried rosemary
• ½ teaspoon onion powder
• Flaky sea salt and black pepper to taste
• 2 tablespoons fresh parsley, chopped

Steps

1. 1

   1. Preheat your oven to 220°C (425°F) and place an empty sheet pan inside to heat up. Boil salted water in a large pot.

2. 2

   2. Add the potatoes to the boiling water and parboil for 8 minutes until just fork-tender at the edges, then drain thoroughly and let steam dry for 2 minutes.

3. 3

   3. Toss the drained potatoes in a large bowl with olive oil, smashed garlic, smoked paprika, onion powder, rosemary, salt, and pepper until well coated.

4. 4

   4. Carefully spread the potatoes cut-side down onto the preheated pan in a single layer without crowding — use two pans if needed.

5. 5

   5. Roast for 35–40 minutes, flipping once halfway through, until deeply golden and crisp on all sides.

6. 6

   6. Transfer to a serving dish, discard any burnt garlic, and scatter fresh parsley over the top before serving immediately.