Ingredients:

  • 1.5 lbs mini golden potatoes, halved
  • 2 tbsp extra virgin olive oil
  • 1 tsp fine sea salt
  • 1/2 tsp freshly cracked black pepper
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp smoked paprika
  • 1 tbsp fresh rosemary or thyme, finely minced

Instructions:

  1. Scrub the mini potatoes and dry them thoroughly with a kitchen towel to ensure a crispy texture. Halve the potatoes to create a flat surface for pan contact.
  2. In a large mixing bowl, toss the halved potatoes with olive oil, sea salt, black pepper, garlic powder, onion powder, and smoked paprika until every piece is evenly coated.
  3. Line a large rimmed baking sheet with parchment paper. Place the potatoes cut-side down on the pan. Roast undisturbed at 425°F (220°C) for 25–30 minutes without flipping or shaking the pan.
  4. Remove from the oven once the edges are deep mahogany and the crust is shattered-glass crisp. Toss with freshly minced rosemary or thyme before serving.