Ingredients:

  • 2 lbs Yukon Gold or Russet potatoes, scrubbed and diced into 1-inch cubes
  • 3 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tsp garlic powder
  • 1 tsp dried rosemary
  • 1/4 tsp smoked paprika

Instructions:

  1. Preheat the oven to 425°F (220°C). Dice potatoes into uniform 1-inch cubes and pat them completely dry with a kitchen towel to remove excess surface moisture.
  2. In a large mixing bowl, toss the dried potato cubes with olive oil until every surface is glistening.
  3. Sprinkle in the salt, pepper, garlic powder, rosemary, and paprika. Toss again until the potatoes are evenly coated in the seasoning blend.
  4. Spread the potatoes onto a parchment-lined baking sheet in a single layer, ensuring they are not crowded.
  5. Roast for 20 minutes, then use a spatula to flip and shake the pan. Continue roasting for another 10-15 minutes until they reach a deep mahogany-colored crust.
  6. Remove from the oven and let them rest on the pan for 2-3 minutes to allow the exterior to set.