Crispy Herb-Roasted Potato Halves!

Crispy Herb-Roasted Potato Halves

Ingredients

• 1 kg (2 lb) baby potatoes

• 4 tablespoons olive oil

• 1 teaspoon salt

• ½ teaspoon black pepper

• 1 teaspoon garlic powder (or 3 fresh garlic cloves, minced)

• ½ teaspoon paprika

• 1 teaspoon dried oregano or thyme

• Fresh parsley, chopped (for garnish)

Optional:

• Grated Parmesan cheese

• Chili flakes

• Lemon zest

Instructions

1. Preheat oven to 220°C / 430°F.

2. Wash and cut the potatoes lengthwise in half.

3. Pat the potatoes completely dry with a towel.

4. In a bowl, toss potatoes with olive oil, salt, pepper, garlic powder, paprika, and herbs.

5. Place potatoes cut-side down on a baking tray.

6. Roast for 30–35 minutes without flipping.

7. Flip potatoes and roast for another 10–15 minutes until golden and crispy.

8. Sprinkle with parsley (and Parmesan if using).

9. Serve hot.

Q & A

Q: Why put the potatoes cut-side down?
A: It helps the potatoes brown and become crispy.

Q: Why are my potatoes not crispy?
A: The oven may not be hot enough, the potatoes were wet, or the tray was overcrowded.

Q: Can I use any type of potato?
A: Yukon Gold or baby potatoes work best.

Q: Can I make them in an air fryer?
A: Yes. Cook at 200°C / 390°F for 15–18 minutes, shaking halfway.

Q: Can I prepare them in advance?
A: Yes. You can cut and season them up to 12 hours ahead and store them in the fridge.