3 pounds Yukon Gold potatoes, scrubbed and cut into 1 inch chunks
1/4 cup extra virgin olive oil
6 cloves garlic, finely minced
2 tablespoons fresh rosemary, finely chopped
1 tablespoon fresh thyme, finely chopped
1 teaspoon sea salt
1/2 teaspoon cracked black pepper
1/2 teaspoon smoked paprika for a hint of warmth
Fresh parsley for garnish
Instructions
Preheat your oven to 400 degrees Fahrenheit. While the oven is warming up, wash your potatoes thoroughly and pat them dry with a clean kitchen towel. It is important that the potatoes are dry so they roast properly rather than steaming. Cut them into uniform one inch cubes to ensure they all cook at the same rate.
In a large mixing bowl, combine the potato chunks with the olive oil, minced garlic, rosemary, thyme, salt, pepper, and smoked paprika. Use your hands or a large spoon to toss everything together until every piece of potato is well coated in the herb and oil mixture. Ensure the garlic is evenly distributed so it does not clump in one spot.
Spread the seasoned potatoes onto a large rimmed baking sheet in a single layer. Do not overcrowd the pan, if the potatoes are too close together, they will trap steam and won’t get that signature crispy crust. If necessary, use two baking sheets to give the potatoes plenty of breathing room.
Place the pan in the oven and roast for 45 minutes. Halfway through the cooking time, around the 20 or 25 minute mark, use a spatula to flip the potatoes. This ensures that they get evenly browned and crispy on all sides. Roast until they are fork tender and a deep golden brown color.
Remove the potatoes from the oven and transfer them to a festive serving bowl. Sprinkle with fresh chopped parsley while they are still hot to add a pop of color and a fresh bite. Serve immediately while they are at their peak crispiness.
