Crispy Roasted Potatoes

Crispy Roasted PotatoesI know what you’re thinking.  ”It’s Monday. Terrible, horrible Monday.  And all she has for us is a boring recipe for potatoes, of all things?  I’m sad.”

Don’t be sad!  These aren’t just potatoes.  These are potatoes that I’ve perfected over the course of more dinners than I can count.  They may have started out as boring old potatoes.  But now… now they are crispy, flavorful, heavenly potatoes that will make pretty much anything you make for dinner tonight more delicious.  See, aren’t you glad you’re still here?

Crispy Roasted PotatoesNow, I realize that roasted vegetables isn’t really anything new.  I’m not trying to put one past you.  But these have become such a staple of weeknight dinners in our house that it would seem strange not to share.  After a lot of trial and error (undercooked insides, greasy outsides, flavorless spuds), I think I’ve finally stumbled upon the perfect roasted potato recipe.  I don’t use words like perfect here a lot, because I hate to hype something up; but seriously, guys, these are darn good.  They’re crispy on the outside and tender on the inside. The smoked paprika makes them smoky (obviously), but also bright and still potato-rific.  As in, they taste like potatoes.  And my favorite part is that when you chop the potatoes up, there will inevitably be some little pieces, and those get brown and crispy faster than the rest.  They get irresistibly crunchy and golden, and are mixed in with the bigger chunks of potato.  Those are the bomb.  Crispy Roasted Potatoes

I know potatoes can’t compete with Monday Cake Day.  But those days are past us, my friends.  But I really am sorry about Monday.  Hope these potatoes make it a little more bearable.  Crispy Roasted Potatoes

Crispy Roasted Potatoes
  • 3 medium-large russet potatoes, chopped into roughly 1/2" cubes
  • 1 teaspoon salt
  • 1 teaspoon smoked paprika
  • freshly ground pepper to taste
  • 2 small cloves garlic, finely chopped
  • 1/4 cup extra virgin olive oil

Preheat oven to 400 degrees F.

On a sheet pan, toss the potatoes with the salt, paprika, pepper, and garlic until they are coated. Drizzle the olive oil over them and toss again.

Bake in the preheated oven for approximately 45 minutes, until all the pieces are crispy and brown on the edges. Taste and adjust seasoning with salt and pepper, if necessary. Serve immediately.

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  1. Andrea Cecelia says

    I just made these last night and they are amazing. I will definitely use them on a regular basis for our meals.
    Thanks for sharing!

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