Crispy golden herb potatoes (Print)
Golden potatoes seasoned with aromatic herbs and spices, roasted to a crispy finish.
# Ingredient list:
→ 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 tbsp olive oil
→ Spices & Seasonings
05 - 1 tsp smoked paprika
06 - 1 tsp garlic powder
07 - 1/2 tsp dried thyme
08 - 1/2 tsp dried rosemary
09 - 3/4 tsp kosher salt or to taste
10 - 1/2 tsp freshly ground black pepper
→ Optional Garnish
11 - 2 tbsp chopped fresh parsley or chives
# Directions:
01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, combine the 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 vegetable mixture. Toss thoroughly to evenly distribute the spices.
04 - Spread the seasoned vegetables in a single layer on the prepared baking sheet.
05 - Place the baking sheet in the oven and roast for 35 minutes, flipping the potatoes halfway through, until they are golden brown and crisp on the edges.
06 - Remove from the oven, sprinkle with chopped fresh parsley or chives, and serve immediately.
# Expert Tips:
01 -
- They get golden and crispy without any fuss, like you actually planned ahead instead of scrambling on a Saturday morning.
- One pan means minimal cleanup, which is the only breakfast rule that matters.
- They're the perfect sidekick to eggs, avocado, or whatever protein you've got on hand.
02 -
- If your potatoes come out soft in the middle instead of creamy, you either cut them too small or crowded the pan. Aim for roughly 3/4-inch chunks and spread them out.
- Soaking the diced potatoes in cold water for 15 minutes before roasting removes extra starch and gives you even crisper edges, but it's only essential if you're after maximum crunchiness.
03 -
- Don't skip the parchment paper—it prevents sticking and makes cleanup almost effortless, which matters more than you'd think after a big breakfast.
- If you're roasting a large batch, use two baking sheets instead of piling everything onto one, because crowding is the enemy of crispy potatoes.