2½pounds(1200grams)potatoesYukon Gold, Red, or Russet
2tablespoonsextra virgin olive oil
1teaspoonpaprika
2sprigsrosemarythe needles, chopped
½teaspoonthyme
3clovesgarliccrushed
1teaspoonsalt
2twistsblack pepper
Preheat the oven to 430°F or 220°C.Cut 2½ pounds potatoes in half lengthwise, then in quarters, and finally into large bite-size chunks of about 1.3 inches (3.5 cm).Note: we keep the skin on but you can peel them if you prefer.
Boil the potatoes in a large pot of lightly salted boiling water for six minutes.
Drain them and add them to a large bowl. Season with 2 tablespoons extra virgin olive oil, 1 teaspoon paprika, 2 sprigs rosemary (the needles, chopped), ½ teaspoon thyme, 3 cloves garlic (crushed), 1 teaspoon salt, and 2 twists black pepper.
Toss gently to spread the seasoning, then arrange the potatoes on the baking sheet on a single layer without overlapping or overcrowding.
Roast at 430°F or 220°C for about 30 minutes or until the potatoes are fork-tender and have a golden-brown crust.