Simply roasted potatoes

So simple, yet so delicious. This is my get-out-of-jail-free card for most gatherings. It is also one of those recipes that you can experiment with different flavors. Since potatoes are a staple, you can build on more flavors to elevate your dish. Want to have a more herbal taste? Add some oregano, thyme, basil, or rosemary. Want to have a spicy kick? Add more cayenne pepper or even curry powder. You’re only limited to your imagination. 


3 lbs Yukon gold potatoes, cut into wedges

3 tablespoons neutral oil (grapeseed, sunflower, avocado)

4 cloves garlic, minced

2 tablespoon paprika

2 tablespoon sea salt

1 teaspoon black pepper

1 teaspoon cayenne pepper

½ bunch parsley, finely chopped or 2 tablespoons dried parsley


Preheat the oven to 375F.

In a large mixing bowl, combine all ingredients except parsley.

Lay the potatoes on a large baking tray with parchment paper. Put the baking tray in the oven and bake until the potatoes are tender. You can tell by poking it with a fork and see if it goes through with ease (approximately 30-45 minutes).

Remove the potatoes from the oven and cool for 10 minutes before garnishing them with parsley.

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