Ingredients
- 2 pounds small red or gold potatoes
- 2 tablespoons extra virgin olive oil
- 1 teaspoon garlic powder
- 1 1/2 tablespoons fresh rosemary chopped
- 1 1/2 tablespoons fresh thyme chopped
- 1/2 teaspoon smoked paprika
- Sea salt to taste
- Freshly ground black pepper to taste
Instructions
- Preheat your oven to 425°F.
- Gently scrub the potatoes under running water to remove any dirt from the skins. Cut them into 1-inch cubes for even cooking.
- Optional: If you have the time, soak the diced potatoes in cold water for up to 1 hour to remove excess starch. This helps achieve a fluffier texture. After soaking, pat the potatoes dry with a clean kitchen towel.
- In a large bowl, toss the potatoes with the olive oil to help the seasonings stick. Add in the garlic powder, chopped fresh herbs, smoked paprika, salt, and black pepper, and toss until well coated.
- Spread the seasoned potatoes in a single layer on a baking sheet. Make sure to give them space so they can brown properly.
- Roast in the preheated oven for 30 to 35 minutes, or until the potatoes are golden brown and fork-tender. Give them a toss halfway through to get them evenly browned.
