Crispy Seasoned Roasted Potatoes

Crispy seasoned roasted small potatoes turn even a weeknight meal into something special These are my go to for potlucks family dinners and cozy weekends when I want an easy crowd pleaser Their crackly crust and fluffy centers make them irresistible with just a handful of ingredients

My family fell in love with these after I first served them at a backyard barbecue It quickly became our most requested side

Ingredients

• Small potatoes: baby or new potatoes look for smooth firm ones with thin skin for best texture
• Olive oil: coats each potato to make them crisp up in the oven Cold pressed extra virgin is my choice for full flavor
• Garlic powder: pumps up the savory notes and is less likely to burn in a hot oven
• Smoked paprika: regular works too adds color and a hint of earthy depth Spanish smoked gives a smokier kick if you like
• Dried rosemary or thyme: brings a woodsy aromatic lift Crumble it between your fingers to release the oils
• Salt: a half teaspoon brings out all the earthy flavors Fine sea salt mixes in most evenly
• Black pepper: adds gentle heat and aroma Freshly cracked is best for flavor
• Optional grated parmesan cheese: just a tablespoon creates a rich savory finish Buy a wedge and grate fresh if possible
• Fresh parsley or chives: garnish for a final burst of color and freshness Snip with scissors for fast prep

Step by Step Instructions

Preheat the Oven:

Get your oven hot at four hundred twenty five degrees Fahrenheit or two hundred twenty degrees Celsius This high heat ensures the potatoes crisp well without over drying

Prepare the Potatoes:

Give the small potatoes a thorough wash and dry them fully to help them brown evenly If any potatoes are larger than a golf ball cut them in half for even roasting Add all potatoes to a roomy bowl so they coat easily with seasoning

Season Everything:

Pour the olive oil over the potatoes and give them a toss Sprinkle on the garlic powder smoked paprika rosemary salt and black pepper Use your hands or a wide spoon to toss until every potato is slick and speckled with spices

Roast Until Crispy:

Arrange the potatoes on a parchment lined baking sheet creating space around each piece Pop them into the middle rack of your oven Roast for thirty to forty minutes flipping with a spatula about halfway through They are done when deeply golden crisp outside and fork tender inside

Finish and Garnish:

While still piping hot shower the potatoes with parmesan if using so it gets melty Top with a handful of chopped parsley or chives and serve straight away for maximum crunch

Save

These always remind me of rainy nights when we would bake up a tray and eat them straight from the oven with dipping sauce My favorite part is how the parmesan melts into little crispy patches that everyone fights over

Storage Tips

You can keep leftovers in an airtight container in the fridge for up to three days Reheat on a hot baking sheet in the oven to bring back the crispiness Microwaving will make the potatoes soft but still tasty for a quick snack

Ingredient Substitutions

You can swap rosemary or thyme for Italian seasoning herbes de Provence or dried dill For a dairy free twist skip the parmesan or use nutritional yeast for a cheesy flavor Try avocado oil for roasting if you want a neutral taste

Serving Suggestions

Serve alongside grilled chicken salmon or plant based sausages Add to brunch plates with scrambled eggs and roasted tomatoes Turn leftovers into a potato salad with a quick vinaigrette or toss over greens for a warm lunch

The Roots of Roasted Potatoes

Crispy roasted potatoes have roots in home kitchens all over the globe Baby and new potatoes are classic in European recipes where farmers wanted to make the most of their earliest spring harvest The simple combination of olive oil and herbs brings out the best in fresh produce

Recipe FAQs

→ How do I ensure extra crispy potatoes?

Spread potatoes in a single layer and avoid overcrowding. Roast at high temperature and turn halfway for even crispiness.

→ Can I use other herbs or spices?

Yes, feel free to substitute or mix in herbs like thyme, oregano, or parsley, and adjust spices to your preference.

→ Is it necessary to peel the potatoes?

No peeling is needed; leaving the skins on adds texture and flavor. Just wash thoroughly before cooking.

→ How do I know when the potatoes are done?

They're ready when golden brown, crisp on the outside, and easily pierced with a fork.

→ Can I add cheese for extra flavor?

Sprinkle grated parmesan on the hot potatoes right after roasting for a savory, cheesy finish.