Creamy roasted potatoes

Ingredients:

• 2 pounds (about 900g) Yukon Gold potatoes, washed and cut into bite-sized pieces
• 1/4 cup olive oil
• 4 cloves garlic, minced
• 1 tablespoon chopped fresh rosemary (or 1 teaspoon dried rosemary)
• 1 tablespoon chopped fresh thyme (or 1 teaspoon dried thyme)
• 1 teaspoon paprika
• Salt and black pepper, to taste
• Chopped fresh parsley, for garnish (optional)

Instructions:

1. Preheat the oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
2. Prepare the potatoes: In a large mixing bowl, toss the potato pieces with the olive oil, minced garlic, chopped rosemary, chopped thyme, paprika, salt, and black pepper until well coated.
3. Roast the potatoes: Spread the seasoned potato pieces in a single layer on the prepared baking sheet, making sure they’re not overcrowded. This allows them to roast evenly and become crispy.
4. Roast in the oven: Roast the potatoes in the preheated oven for about 25-30 minutes, or until they are golden brown and crispy on the outside, and tender on the inside. Stir the potatoes halfway through the cooking time to ensure even browning.
5. Garnish and serve: Once the potatoes are done roasting, transfer them to a serving dish and garnish with chopped fresh parsley, if desired. Serve hot and enjoy the best potatoes you’ll ever taste!
6. These roasted potatoes are incredibly flavorful, with a perfect balance of herbs and spices. They make a fantastic side dish for any meal, from weeknight dinners to holiday feasts. Once you try them, they’re sure to become a favorite in your recipe collection!