Roasted Potatoes
Servings: 6 people
- 2½ pounds (1200 grams) potatoes Yukon Gold, Red, or Russet
- 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
- 2 twists black 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.
- Serve as a side dish or appetizer.
Nutrition information is an estimate for one portion of roasted potatoes out of six portions.
STORAGE
Make ahead: it's best to roast the potatoes before serving them. However, you can parboil them the day before, cool them at room temperature, and store them in the fridge. When you are ready to cook them, toss them in the seasoning and bake.
Refrigerator: Store leftovers in an airtight container in the fridge for up to 48 hours.
Reheat: warm them in a preheated oven at 360°F or 180°C for 10 minutes in the air fryer or the microwave. Alternatively, you can reheat them on a skillet or nonstick pan with a drizzle of olive oil.
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