Ingredients
- 1 1/2 pounds russet potatoes cut into 3/4-inch cubes
- 2 tablespoons olive oil
- 2 teaspoons dried rosemary
- 1 tablespoon fresh garlic minced
- 1 1/2 teaspoons salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1 tablespoon fresh parsley minced
Instructions
- Heat your oven to 425 degrees Fahrenheit.
- Optional step: Soak the potatoes in cold water for 1 hour. Then, drain and thoroughly pat dry with a paper towel.
- Toss the potatoes with the oil.
- Crush the dried rosemary needles with a mortar and pestle or the bottom of a heavy glass. Toss into the bowl with all the other ingredients (except the parsley). Toss to coat potatoes well.
- Spread onto a large, rimmed baking sheet, making sure to leave some room between the potatoes.
- Bake for 10 minutes. Stir and then bake another 10-15 minutes, until soft and golden.
- Toss with the fresh parsley and enjoy.