🥔 Crispy Roasted Potatoes (Golden & Crunchy)
Ingredients (serves 3–4)
1 kg (2 lb) potatoes (Yukon Gold or baby potatoes work great)
3 tbsp olive oil
3 cloves garlic, minced
1 tsp paprika
1 tsp garlic powder
½ tsp black pepper
¾ tsp salt (adjust to taste)
Optional: rosemary or thyme
Optional finish: chopped parsley + grated parmesan
How to Make Them Extra Crispy
Preheat oven to 220°C / 425°F. Line a baking tray with parchment paper.
Boil the potatoes (whole or cut into chunks) in salted water for 8–10 minutes until just tender.
Drain & rough them up
Shake the pot gently so the edges get fluffy — this makes them crispier.
Season
Toss potatoes with olive oil, garlic, paprika, garlic powder, salt, pepper, and herbs.
Roast
Spread in a single layer. Roast 25–35 minutes, flipping halfway, until deep golden and crunchy.
Finish
Sprinkle parsley and parmesan (optional). Add a pinch of flaky salt if you’re feeling fancy.
🔥 Pro Tips
Don’t overcrowd the pan — space = crispiness.
For restaurant-level crunch: use a hot metal tray (preheat it in the oven first).
Air fryer version: 200°C / 400°F for ~18–22 minutes, shake halfway.
Want me to tailor this for air fryer only, spicy version, or a cheesy garlic bomb version? 😏
