Ingredients
Scale
- 2 lbs Yukon Gold or Russet potatoes, scrubbed and cut into 1½-inch chunks
- 3 tbsp olive oil
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1 tsp garlic powder
- 1 tsp paprika (smoked or sweet)
- 2 cloves garlic, halved
- 2 tbsp fresh rosemary leaves, chopped
- 1 tbsp lemon juice or zest, optional
Instructions
- Preheat oven to 425°F (220°C). Place a large baking sheet in the oven to preheat.
- In a large bowl, toss potatoes with olive oil, salt, pepper, garlic powder, and paprika until evenly coated.
- Remove hot baking sheet from oven, lightly grease if needed, and spread potatoes in a single layer — cut side down for extra crispiness.
- Scatter halved garlic cloves and half the rosemary over potatoes.
- Roast 20 minutes, then flip potatoes and sprinkle with remaining rosemary.
- Roast 15–20 more minutes until deeply golden, crispy, and fork-tender.
- Transfer to a serving bowl, drizzle with lemon juice or zest if using, and serve hot.
Notes
- For extra crispiness, parboil potatoes for 5–7 minutes before roasting and dry well.
- Don’t overcrowd the pan — use two sheets if needed for even browning.
- Roast at 450°F for the last 5–7 minutes for maximum crisp if desired.
- Make ahead: Par roast, cool, refrigerate, then finish-roast before serving.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 210 Kcal
- Sugar: 2g
- Sodium: 420mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
