Crispy Roasted Yukon Gold Potatoes with Herbs
Ingredients
- 6-8 palm-sized Yukon Gold potatoes
- Olive oil
- Sea salt
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
Preparation
Preheat the oven to 425 degrees Fahrenheit.
Remove any visible eyes from the potatoes using a peeler.
Cut the potatoes into big bite-size pieces.
Toss the potato pieces with olive oil, sea salt, 1 teaspoon paprika, 1 teaspoon dried oregano, 1 teaspoon dried thyme, and 1 teaspoon garlic powder.
Line a baking sheet with parchment paper.
Spread the potatoes in a single layer on the baking sheet.
Bake for 50-60 minutes, flipping every 15-20 minutes, until golden brown and crispy.
Tips
Use unbleached and compostable parchment paper to avoid sticking.
Parchment paper is essential for roasting potatoes; a non-stick baking sheet could be an alternative if available.