Ingredients:

  • 2 lbs red potatoes, halved or cut into 1-inch wedges
  • 3 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp dried oregano or rosemary
  • 2 tbsp fresh Italian parsley, finely chopped
  • 1/4 cup grated Parmesan cheese (optional)

Instructions:

  1. Preheat your oven to 400°F (200°C) and place your baking sheet inside to heat up.
  2. Wash and thoroughly pat the potatoes dry. Cut into uniform 1-inch pieces.
  3. In a large stainless steel mixing bowl, combine potatoes, olive oil, salt, pepper, garlic powder, smoked paprika, and dried herbs. Toss vigorously until the edges of the potatoes look slightly fuzzy or blunted; this starch buildup creates the crispy crust.
  4. Carefully remove the hot baking sheet from the oven. Spread potatoes in a single layer, cut-side down. You should hear a sizzle.
  5. Roast for 20 minutes. Flip with a metal spatula and roast for an additional 10 minutes until golden brown and tender.
  6. Garnish with fresh parsley and optional grated Parmesan cheese before serving.