These perfect roasted potatoes cook in the oven until crispy and golden brown. You'll love their creamy centers! This is an easy recipe that deserves a spot in your weeknight dinner rotation.
2tablespoonsolive or avocado oilif your potatoes are pretty large add an extra tbsp of oil
1teaspoondried parsleycan substitute another dried herb like oregano
1teaspoonchili powder
1teaspoonpaprika
1teaspoongarlic powder
1teaspoononion powder
1teaspoonsalt
Instructions
Preheat oven to 425 degrees.
Slice your potatoes into chunks. I like to make them about 1/2 inch thick and 1 - 1 1/4 inches in diameter. This is quite a bit larger than I'd cut them for a hash. Place the sliced potatoes into a bowl and add all other ingredients. Stir to fully coat the potatoes.
Spread coated potatoes in a single layer on a parchment paper lined baking sheet. Place in the oven. Roast for 20 minutes. Remove from oven and flip potatoes. Place back in the oven and roast for 5 to 10 more minutes (10 minutes is perfect in my oven).
Notes
Baking time varies based on how small you cut your potatoes.I recommend adding the potatoes, olive oil, and seasonings in a large bowl. Use your hands to mix them all together to ensure your potatoes are fully coated. If you skip this step and just add the oil and seasoning to your potatoes after they're already on the baking sheet you will not coat the potatoes as well. It really does make a difference!Don't dice your potatoes. If you cut them too small they'll cook very fast and may burn. I recommend 1/2 inch thick and 1 to 1 /4 inches in diameter.