Ingredients
1.5 pounds small to medium-sized potatoes (Yukon Gold or baby potatoes work best)
3 tablespoons olive oil (or melted butter for extra richness)
1 teaspoon garlic powder
1 teaspoon smoked paprika (optional for a smoky flavor)
1 teaspoon salt
½ teaspoon black pepper
Fresh herbs for garnish (rosemary, thyme, or parsley)
Equipment
Baking sheet
Parchment paper or silicone baking mat (optional, for easier cleanup)
Sharp knife
Small brush or spoon
Step-by-Step Method
Step 1: Preheat and Prepare
Preheat your oven to 425°F (220°C). Line your baking sheet with parchment paper or a silicone mat to prevent sticking. This ensures the potatoes crisp up nicely without sticking to the pan.
Step 2: Wash and Dry the Potatoes
Rinse your potatoes thoroughly under cold water to remove dirt. Pat them completely dry with a clean kitchen towel. Removing excess moisture is key to achieving a golden, crispy crust.
Step 3: Score the Potatoes
Place each potato on a cutting board. Using a sharp knife, make shallow, parallel cuts across the top of each potato, about ⅛ inch deep, without slicing all the way through. The cuts create more surface area for crisping and help seasonings penetrate deeply.
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