This simple recipe is our favorite way to make roasted potatoes. The ingredient list is extra short, there’s minimal prep time, and the potatoes turn out perfectly golden brown on the outside and fluffy on the inside. Feel free to add your own spin with different spices, but trust me, the recipe as written is crave-worthy.
1 1/2 pounds Yukon Gold or baby potatoes
1 1/2 tablespoons neutral oil like grape seed oil, vegetable oil or avocado oil
3/4 teaspoon fine sea salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon smoked paprika, see notes
Fresh herbs like chopped chives, parsley or mint for serving
Heat the oven to 425 degrees Fahrenheit and line a large baking sheet with parchment paper or a silicone baking mat.
Chop the potatoes into 1-inch chunks, and then add to a medium bowl along with the oil, salt, pepper and smoked paprika. Toss well, and then tumble the seasoned potatoes onto the prepared baking sheet. Spread the potatoes out into one layer.
Roast the potatoes until golden brown on the outside and tender on the inside, 25 to 35 minutes. After 20 minutes, check the potatoes and use a flat spatula to stir them for the most even browning.
Scatter fresh herbs over the warm potatoes and serve.