Ingredients
Scale
- 2 pounds Yukon gold potatoes
- 4 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 4 cloves garlic
- 2 tablespoons fresh rosemary (or 1 tablespoon dried)
- ½ teaspoon paprika (optional)
Instructions
- Preheat your oven to 425°F (220°C).
- Boil salted water in a large pot, add potato chunks, and parboil for about 10 minutes until slightly tender. Drain and let steam dry.
- In a mixing bowl, toss the parboiled potatoes with olive oil, salt, pepper, garlic, and rosemary.
- Spread the potatoes on a baking sheet in a single layer and roast for 25-30 minutes, flipping halfway through until golden brown and crispy.
- Garnish with fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: Approximately ½ cup (150g)
- Calories: 210
- Sugar: 0g
- Sodium: 290mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg