Crispy Garlic Potatoes
This recipe combines smoked paprika, garlic, and a generous amount of salt to deliver the crispiest, most delicious potatoes. I love to eat these in the morning with some eggs at breakfast or as a side dish at dinner.
Servings 4 people
Ingredients
- 1.5 pounds baby potatoes
- 2-1/2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 large garlic clove, grated
- 1 teaspoon flaky sea salt
- fresh black pepper, to taste
- 2 tablespoons flat leaf parsley, minced (optional)
Instructions
- Preheat the oven to 450℉. Line a large rimmed baking sheet with parchment and set aside.
- Place a large pot on the stove and bring to a boil. Once the water is boiling, add a splash of white vinegar and the potatoes. Boil for 10 minutes, or until fork tender.
- Drain the boiled potatoes and rinse with cold water. Allow to cool slightly. Meanwhile, whisk together the oil, paprika, salt, pepper, and garlic in a large mixing bowl.
- Once the potatoes are cool enough to handle, slice them in quarters and transfer them to the mixing bowl with the seasoning. Give the potatoes a good toss so they are all covered in the oil mixture. Transfer the potatoes to the prepared baking sheet and roast for 30 minutes, turning after 15.
- Remove the potatoes from the oven and stir in the minced parsley. Serve warm as a side to your favourite main dish.