2poundsbaby gold potatoes (unpeeled),cut in half (Note 1) (5-1/2 cups once cut)
¼cupolive oil
1teaspoon each:garlic powder & onion powder
1½teaspoonspaprika(smoked if preferred)
Salt and pepper(recommend 1 tsp salt & 1/2 tsp pepper)
3sprigs of fresh thyme,optional
Optional: finely chopped parsley or fresh thyme leaves OR finely grated Parmesan
Instructions
PREP: Preheat oven to 400°F (205°C). Line a large baking sheet with parchment paper. Ensure the potatoes are cut into halves or quarters, aiming for uniform 1½-inch pieces.
ASSEMBLE: Add the cut potatoes to the pan. Drizzle on oil and sprinkle on the seasonings. Toss everything well to evenly coat the potatoes. Spread them out in a single layer, making sure they don’t overlap. If using thyme sprigs, arrange them evenly between potatoes.
ROAST: Bake for 30 minutes. Remove and toss with a metal turner (See Note 2). Return to the oven for another 25-30 minutes or until potatoes are golden and tender (easily pierced with a fork). If you want extra crispy potatoes, arrange so the cut side touches the tray after flipping.
ENJOY: Once done, remove from the oven and toss again. Allow to cool slightly before adding fresh herbs or grating Parmesan cheese on top (use a microplane). Serve and enjoy!
Video
Notes
Note 1: Potatoes: We prefer baby gold potatoes, but any small potatoes with tender skin will work. Cut all of the potatoes to approximately the same size for even cooking.Note 2: Sticking: If the potatoes stick to the pan and don't flip easily, they just need more cooking time. They will release more easily once sufficiently cooked.