Ingredients:

  • 1.5 lbs Small Red Bliss Potatoes
  • 2 tbsp Extra Virgin Olive Oil
  • 1 tsp Flaky Sea Salt
  • 1/2 tsp Freshly Cracked Black Pepper
  • 1 tsp Garlic Powder
  • 1 tbsp Fresh Rosemary, finely minced
  • 1/2 tsp Smoked Paprika

Instructions:

  1. Preheat your oven to 400°F (200°C). Scrub the red potatoes thoroughly and slice into halves or quarters to ensure uniform size.
  2. Pat the cut potatoes completely dry with a lint-free kitchen towel to remove surface moisture.
  3. In a large stainless steel mixing bowl, whisk together the olive oil, sea salt, pepper, garlic powder, rosemary, and smoked paprika.
  4. Toss the dried potatoes into the oil-herb mixture, using your hands to ensure every surface is thoroughly coated.
  5. Arrange the potatoes on a heavy-duty rimmed baking sheet, placing them cut-side down to maximize crispy surface area. Roast for 30 minutes until mahogany-gold and crispy.