Ingredients
- 2 lbs Yukon Gold or russet potatoes, cut into bite-sized pieces
- 2 tbsp vegetable oil or olive oil
- 2 tbsp melted butter (optional)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika (or sweet paprika)
- Salt and freshly ground black pepper to taste
- 2 tbsp grated Parmesan cheese (optional)
- 1 tbsp chopped fresh parsley or chives (for garnish)
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment or lightly grease it.
- Parboil potato pieces in salted water for about 8 minutes until just fork-tender. Drain thoroughly.
- Return potatoes to the pot and shake gently to rough up the edges.
- In a small bowl, whisk together oil, butter (if using), garlic powder, onion powder, paprika, salt, and pepper.
- Pour seasoning over potatoes and toss until evenly coated.
- Spread potatoes in a single layer on the prepared baking sheet without touching.
- Bake for 25 minutes, flip each piece, then bake another 15–20 minutes until crispy and golden.
- Remove from oven, sprinkle with Parmesan (if using), garnish with parsley or chives, and serve hot.
Notes
- Swap paprika with chili or curry powder for variation.
- Add minced garlic after baking for a bold punch.
- Include herbs like rosemary or thyme for aroma.
- Drizzle with aioli or sriracha mayo for extra indulgence.
- Best served fresh; reheat in oven or air fryer to restore crispiness.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 2g
- Sodium: 280mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 10mg
