Ingredients:

  • 2 lbs Yukon Gold or Russet potatoes, peeled and cut into 1.5-inch chunks
  • 1 tsp salt (for boiling water)
  • 3 tbsp extra virgin olive oil
  • 4 cloves garlic, minced
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 1/2 tsp smoked paprika
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp unsalted butter, melted

Instructions:

  1. Place potato chunks in a pot of cold salted water. Bring to a boil, then reduce to a simmer and cook for 8–10 minutes until edges are soft and translucent but the center still has a slight snap.
  2. Drain the potatoes into a colander and let them steam-dry for 2 minutes. Return them to the pot and shake vigorously for 10 seconds to create a fuzzy, starchy coating on the edges.
  3. Preheat oven to 425°F (220°C). In a large bowl, toss the potatoes with olive oil, salt, pepper, and smoked paprika. Spread them on a baking sheet ensuring each piece has a half-inch breathing zone.
  4. Roast for 30–35 minutes, flipping once halfway through, until a deep mahogany-colored crust forms.
  5. Remove from oven and toss with minced garlic, dried rosemary, dried thyme, melted butter, and chopped fresh parsley before serving.