Ingredients
- 2 pounds Yukon Gold potatoes cut into 1/2-inch cubes
- 1 teaspoon kosher salt plus more, to taste
- 2 tablespoons olive oil
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- Freshly ground black pepper to taste
- 4 tablespoons unsalted butter
- 2 tablespoons fresh garlic minced
- Fresh parsley chopped, for garnish
Instructions
- Preheat your oven to 425°F. Line a baking sheet or dish with parchment paper.
- Place the diced potatoes in a pot and cover with water. Add 1 teaspoon kosher salt. Bring to a boil over medium-high heat. Simmer until the outer edges are tender, about 7-9 minutes. Drain the potatoes well and let them dry slightly.
- Toss the potatoes with olive oil, extra salt, onion powder, paprika, and freshly ground black pepper. Spread them in a single layer on the prepared baking sheet or dish. Roast in the oven for 35 minutes, flipping them halfway through for even crisping.
- In a small saucepan over low heat, melt unsalted butter. Add minced garlic and cook for about 1 minute until fragrant. Remove from heat.
- Take the cooked potatoes out of the oven. Drizzle the garlic butter sauce over them while they're hot and toss gently to coat well. Serve immediately, garnished with fresh parsley.
