Step by step

Method

4 steps

1. 1

   Heat the oven to 425°F. Line a rimmed sheet pan with parchment. Cut 2 lb Yukon Gold or russet potatoes into 1-inch chunks and pat them very dry — wet potatoes steam instead of crisp.

2. 2

   Toss with 3 tablespoons olive oil, 1 teaspoon kosher salt, ½ teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon dried rosemary or thyme, and ½ teaspoon paprika until every cut face is coated.

3. 3

   Spread in a single layer without crowding (use two pans if needed). Roast 30–40 minutes, flipping halfway, until deeply golden with crisp edges and fluffy centers — a fork should slide in with no hard core.

4. 4

   Toss with fresh parsley and serve immediately while they're still shatter-crisp. You want deeply golden potatoes with crisp edges and fluffy centers — not pale soft cubes or burnt bitter skins.