Crispy golden herb potatoes (Print Version)

Golden potatoes tossed with herbs and spices, roasted to crispy perfection.

# What You Need:

→ Vegetables

01 - 2 pounds Yukon Gold or red potatoes, scrubbed and diced with skin on
02 - 1 small red onion, diced
03 - 1 red bell pepper, diced

→ Oils & Fats

04 - 3 tablespoons olive oil

→ Spices & Seasonings

05 - 1 teaspoon smoked paprika
06 - 1 teaspoon garlic powder
07 - 1/2 teaspoon dried thyme
08 - 1/2 teaspoon dried rosemary
09 - 3/4 teaspoon kosher salt, or to taste
10 - 1/2 teaspoon freshly ground black pepper

→ Optional Garnish

11 - 2 tablespoons chopped fresh parsley or chives

# How to Prepare:

01 - Preheat oven to 425°F and line a large baking sheet with parchment paper.
02 - In a large mixing bowl, combine diced potatoes, red onion, and bell pepper.
03 - Drizzle olive oil over the vegetables, then sprinkle smoked paprika, garlic powder, thyme, rosemary, kosher salt, and black pepper. Toss thoroughly to coat evenly.
04 - Spread the vegetable mixture in a single layer on the prepared baking sheet.
05 - Roast for 35 minutes, turning the potatoes halfway through, until golden brown and crispy along the edges.
06 - Remove from oven, sprinkle with chopped fresh parsley or chives if desired, and serve immediately.

# Expert Advice:

01 -
  • They're impossibly crispy on the outside and creamy within, ready in under an hour with zero fuss.
  • The smoked paprika gives them a restaurant-quality depth that makes people ask what your secret is.
02 -
  • Soaking your diced potatoes in cold water for 15 minutes before roasting removes excess starch and is the secret to that shatteringly crisp exterior.
  • Don't crowd the pan or stir too often—let the potatoes sit long enough to develop that caramelized, golden crust.
03 -
  • Use parchment paper on your baking sheet—it prevents sticking, makes cleanup instant, and encourages more browning because potatoes slide freely.
  • If your oven runs cool, increase the temperature by 15 degrees and start checking at 30 minutes to avoid pale, undercooked potatoes.

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