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Roast potatoes have long held a beloved place on dinner tables around the world, serving as a delightful side dish that complements a variety of main courses. Their golden, crispy exteriors paired with fluffy interiors make them irresistible, and they are a staple at family gatherings, holiday feasts, and casual weeknight dinners alike. However, achieving the perfect roast potato—one that strikes the ideal balance between crispiness and flavor—is an art form that many home cooks aspire to master.

Crispy Roast Potatoes

Elevate your meal with Golden Crunch Roast Potatoes, the ultimate side dish that brings irresistible crispiness and delightful flavor to your table. This simple recipe features baby Yukon Gold potatoes, garlic, rosemary, and thyme, creating a perfect balance of textures. Enjoy the satisfying crunch and fluffy interior with minimal ingredients and easy steps. Perfect for festive gatherings or cozy dinners, these roast potatoes are sure to impress your guests. Start mastering this classic dish today!
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Ingredients
  

2 pounds baby Yukon Gold potatoes

1/4 cup olive oil

4 cloves garlic, minced

1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)

1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)

1 teaspoon sea salt

1/2 teaspoon black pepper

1/2 teaspoon paprika (optional for extra flavor)

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C). This high temperature is key for achieving that crispy exterior.

    Prep the Potatoes: Rinse the baby Yukon Gold potatoes thoroughly under cold water to remove any dirt. Leave the skins on for extra texture. Cut them in half or quarters depending on their size—aim for even pieces about the size of a golf ball.

      Parboil the Potatoes: Place the potatoes in a large pot and cover them with cold water. Add a generous pinch of salt. Bring to a boil over medium-high heat and allow to simmer for about 10-15 minutes until they are just tender but not fully cooked. Drain the potatoes and let them steam dry for a few minutes.

        Rough Them Up: Return the drained potatoes to the pot and add 1/4 cup of olive oil, minced garlic, rosemary, thyme, sea salt, black pepper, and paprika (if using). Gently toss everything together, then shake the pot slightly to roughen up the edges of the potatoes. This will create a crispier texture once roasted.

          Bake: Spread the potatoes in a single layer on a baking sheet lined with parchment paper. Make sure they are evenly spaced, not touching each other, for maximum crispiness. Roast in the preheated oven for 25-30 minutes, turning them halfway through, until golden brown and crispy.

            Serve: Once the potatoes are beautifully golden and crispy, remove them from the oven. Sprinkle with fresh parsley for garnish and serve immediately as a side dish or a delicious snack.

              Prep Time, Total Time, Servings: 15 minutes | 50 minutes | Serves 4-6