INGREDIENTS
- 1 kg potatoes (Yukon Gold or Russet work best)
- 3 tablespoons olive oil
- 2 tablespoons butter
- 4 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon dried rosemary or thyme
- Fresh parsley for garnish
INSTRUCTIONS
- Preheat your oven to 220°C (425°F).
- Peel and cut the potatoes into medium chunks.
- Boil potatoes in salted water for 8–10 minutes until slightly tender.
- Drain well and shake the pot gently to rough up the edges for extra crispiness.
- Place potatoes on a baking tray and coat with olive oil, butter, garlic, salt, pepper, paprika, and herbs.
- Spread evenly in a single layer.
- Roast for 40–50 minutes, flipping halfway through, until golden and crispy.
- Garnish with fresh parsley and serve hot.
TIPS
- Parboiling potatoes makes them extra fluffy inside and crispy outside.
- Do not overcrowd the baking tray.
- Use hot oil for better crisp texture.
- Russet potatoes give the crispiest results.
- Add parmesan cheese for extra flavor.
- Serve with ketchup, garlic sauce, or gravy.