Oven Roasted Potatoes

Ingredients

• 1 ½ lbs small potatoes ((I recommend baby gold))
• 1 Tablespoon olive oil
• ¾ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon dried thyme
• ¼ teaspoon paprika
• ½ teaspoon table salt
• ¼ teaspoon ground black pepper
• 1 Tablespoon fresh parsley (finely chopped (optional))

Steps

1. 1

   Preheat oven to 450F (235C) and line a baking sheet with parchment paper. Set aside.

2. 2

   Wash/scrub your potatoes then dry them very well. I like to dry each potato individually with paper towels. The drier your potatoes are, the crisper the outsides will be (if they’re wet, they’ll steam and just won’t be as tasty!).

3. 3

   Cut potatoes in half (or quarters, if they’re quite large, I like my potatoes smaller than an inch (2.5cm) and place in a large mixing bowl.

4. 4

   Add olive oil and spices (not parsley) and toss well until potatoes are evenly coated.

5. 5

   Spread potatoes evenly over prepared baking sheet (if you put them cut-side down, they’ll become more crispy and flavorful).

6. 6

   Transfer to center rack of 450F (235C) oven and bake for 25 minutes until crisp and fork-tender.

7. 7

   If desired, toss with fresh parsley. Serve warm.