Crispy golden potatoes herbs (Print version)
Golden potatoes with herbs and spices, oven-roasted until crispy and flavorful.
# What you'll need:
→ Vegetables
01 - 2 lbs Yukon Gold or red potatoes, scrubbed and diced with skin on
02 - 1 small red onion, diced
03 - 1 red bell pepper, diced
→ Oils & Fats
04 - 3 tablespoons olive oil
→ Spices & Seasonings
05 - 1 teaspoon smoked paprika
06 - 1 teaspoon garlic powder
07 - 1/2 teaspoon dried thyme
08 - 1/2 teaspoon dried rosemary
09 - 3/4 teaspoon kosher salt, or to taste
10 - 1/2 teaspoon freshly ground black pepper
→ Optional Garnish
11 - 2 tablespoons chopped fresh parsley or chives
# How to make it:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large mixing bowl, combine diced potatoes, red onion, and bell pepper. Drizzle with olive oil and toss until evenly coated.
03 - Sprinkle smoked paprika, garlic powder, dried thyme, dried rosemary, kosher salt, and black pepper over the vegetables. Toss thoroughly to distribute spices.
04 - Arrange the vegetable mixture in a single layer on the prepared baking sheet.
05 - Roast for 35 minutes, flipping the potatoes halfway through, until edges are golden brown and crispy.
06 - Remove from oven, sprinkle with chopped parsley or chives if desired, and serve immediately while hot.
# Expert suggestions:
01 -
- They come out crispy on the outside and tender inside, which is honestly harder to achieve than it sounds, but this method nails it every time.
- The smoked paprika and fresh herbs create a flavor that feels way more interesting than plain roasted potatoes, but it's still simple enough to throw together on a busy morning.
- You can prep everything the night before and roast while you make coffee, turning these into an effortless addition to any breakfast spread.
02 -
- Soaking your diced potatoes in cold water for 15 minutes before roasting removes excess starch and is the difference between crispy and soggy, something I learned after one disappointing batch.
- Don't skip flipping halfway through, because one side will inevitably brown faster than the other, and you want that even golden crust on everything.
03 -
- Using freshly ground black pepper instead of pre-ground makes a noticeable difference in flavor and feels like the kind of small upgrade that matters in recipes this simple.
- Tasting a single piece right out of the oven tells you more than anything else whether your seasoning is right, because salt perceptions can shift once things cool slightly.