Ingredients
Scale
- 2 pounds red skin potatoes, washed and cut into 1-inch pieces
- 3 tablespoons extra virgin olive oil (substitute with avocado oil for a milder flavor)
- 4 cloves garlic, minced (Nonna Rosa swore by fresh garlic for that authentic punch)
- 1 teaspoon sea salt, or to taste
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon dried rosemary, crushed (fresh rosemary works beautifully if you have it on hand)
- 1 teaspoon dried thyme
- Optional: 1/4 teaspoon smoked paprika for a subtle smoky note
- Fresh parsley, finely chopped, for garnish
Instructions
- Preheat your oven to 425°F (220°C). This high heat is key to achieving those golden, crispy edges I remember from my childhood kitchen.
- In a large bowl, combine the cut red skin potatoes with olive oil, minced garlic, salt, pepper, rosemary, thyme, and smoked paprika if using. Toss everything together until the potatoes are evenly coated. I like to use my hands here—there’s something grounding about mixing ingredients this way that always brings back memories of helping my mom in the kitchen.
- Spread the potatoes out in a single layer on a large baking sheet. Avoid overcrowding to ensure they roast rather than steam.
- Place the baking sheet in the oven and roast for about 35 to 40 minutes. Halfway through, around the 20-minute mark, give the potatoes a good toss to brown evenly. Watching those edges turn crispy and golden always feels like a small victory.
- Check for doneness by piercing a potato with a fork—it should slide in easily without resistance.
- Remove from the oven and immediately sprinkle with fresh parsley for that burst of color and freshness. Serve warm and watch how quickly these disappear!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
