This recipe was automatically generated and is waiting for our culinary review. The instructions and ingredients are complete and ready to use, but we have not reviewed or tested it yet. Try it out and tell us what you think. Your feedback will help us make it even better!
Ingredients
- 2 pounds Yukon Gold or russet potatoes
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 2 tablespoons fresh parsley, chopped (optional)
Before you start
Equipment You'll Need
- Large rimmed baking sheet
- Large mixing bowl
- Kitchen towel
- Spatula
- Chef's knife
- Cutting board
Safety Tips & Important Notes
Follow these for best results and safety.
- Don't overcrowd the pan - use two baking sheets if needed to ensure proper crisping.
- Make sure potatoes are completely dry before tossing with oil for maximum crispiness.
- Avoid stirring too frequently during roasting, as this prevents the potatoes from developing a crispy crust.
- For extra crispy results, parboil the potato chunks for 5 minutes before roasting and rough them up slightly with a fork after draining.
- Use a metal spatula rather than wooden to get under the potatoes more easily when flipping.
Instructions
-
Preheat your oven to 425°F (220°C) and position a rack in the upper third of the oven.
-
Scrub the potatoes clean and pat them dry with a kitchen towel.
-
Cut the potatoes into 1-inch chunks, keeping them roughly the same size for even cooking.
-
Place the potato chunks in a large bowl and drizzle with olive oil.
-
Add the salt, pepper, garlic powder, and paprika to the bowl.
-
Toss the potatoes thoroughly to coat them evenly with the oil and seasonings.
-
Spread the potatoes in a single layer on a large rimmed baking sheet, ensuring they don't overlap.
-
Roast for 20 minutes without disturbing them to allow the bottoms to crisp up.
-
Remove from the oven, flip the potatoes with a spatula, and return to the oven.
-
Continue roasting for another 15-20 minutes until golden brown and crispy on all sides.
-
Remove from the oven and let rest for 2-3 minutes.
-
Transfer to a serving dish and garnish with fresh parsley if desired.
Chef's notes
Best served immediately while hot and crispy.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a 400°F oven for 10 minutes.
Try variations with different seasonings like rosemary, thyme, or Cajun spice blend.
For a richer flavor, substitute 1 tablespoon of olive oil with melted butter.
Want More Recipes?
Browse our full collection of recipes with detailed instructions, tips, and Chef Betty's expert guidance.