Crispy Oven Roasted Red Potatoes
Diced red potatoes tossed with garlic powder, paprika and oregano and roasted hot until crunchy outside and fluffy within.
Roasted potatoes are the side dish that goes with almost everything, and they ask for very little effort. Dice, season, roast, done.
Waxy red potatoes are the best choice here. They hold their shape and develop a crisp crust, while starchier potatoes tend to soften. Leave the skins on for color and texture.
Season just before roasting
Salt pulls moisture out of raw potatoes. If they sit seasoned for too long, they turn wet and won't crisp up. Toss them with the oil and spices right before the pan goes into the oven.
Use parchment
Parchment keeps the potatoes from sticking and tearing when you flip them. Spread them out in one layer. Overlapping pieces steam instead of roasting.
Leftovers
Reheat leftovers in a hot skillet the next morning and serve them with fried eggs for an easy hash.
Ingredients
- 2 1/2 to 3 lb red potatoes (about 10)
- 3 tbsp olive oil
- 1 1/2 tsp garlic powder
- 1 1/2 tsp paprika (smoked is great)
- 1 1/2 tsp dried oregano
- Salt and black pepper
Method
- Heat the oven to 450°F and line a baking sheet with parchment.
- Cut the potatoes into 1/2-inch cubes and place them in a large bowl.
- Add the oil, spices, salt and pepper and toss until every piece is coated.
- Spread in a single layer and roast for 40 to 45 minutes, until browned and crisp.
- Serve with roasted or grilled meats, or with eggs for breakfast.