Easy Crispy Potatoes
Ingredients:
- 2 lbs (about 900 g) baby potatoes or Yukon Golds
- 3 tbsp olive oil (or melted butter)
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp fresh parsley, chopped (optional, for garnish)
Instructions:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
- Prep the potatoes: Wash and cut potatoes into halves (or quarters if larger). No need to peel!
- Season: In a large bowl, toss potatoes with olive oil, garlic powder, paprika, salt, and pepper until well coated.
- Bake: Spread potatoes in a single layer on the baking sheet. Roast for 25–30 minutes, flipping halfway through, until golden brown and crispy.
- Serve: Sprinkle with fresh parsley before serving. Enjoy hot!
Storage:
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Reheat: Pop them back in the oven or air fryer for 5–8 minutes to bring back the crispiness.