Ingredients:
2 lbs (900g) small potatoes (baby reds or Yukon golds work great)
2 tbsp olive oil
1 tsp smoked paprika
1 tsp ground cumin
1 tsp garlic powder
1 tsp onion powder
½ tsp dried thyme (or fresh, finely chopped)
½ tsp dried rosemary (or fresh, finely chopped)
Salt and black pepper, to taste
Optional: ½ tsp chili flakes (for a kick)
Fresh parsley or chives, chopped, for garnish
Instructions:
Prep the Potatoes:
Wash and scrub the potatoes. If they’re large, cut them into quarters or bite-sized pieces. Leave the skin on for a rustic and earthy texture.
Seasoning Mix:
In a small bowl, combine smoked paprika, ground cumin, garlic powder, onion powder, thyme, rosemary, salt, and pepper. Add chili flakes if you like some heat.
Coat the Potatoes:
Toss the potatoes in olive oil until evenly coated. Sprinkle the seasoning mix over the potatoes and toss again to ensure every piece is covered.
Roast:
Preheat your oven to 400°F (200°C). Spread the potatoes in a single layer on a baking sheet lined with parchment paper.
Roast for 25–35 minutes, flipping halfway, until the potatoes are golden and crispy on the outside and tender on the inside.
Finish and Serve:
Remove from the oven and sprinkle with fresh parsley or chives. Serve hot as a side dish or snack.
Pro Tips:
For extra smokiness, try adding a splash of liquid smoke or use a smoked sea salt.
Pair these potatoes with a tangy yogurt dip or a spicy aioli for an extra burst of flavor.
Enjoy your savory, smoky, and earthy creation! 🍽️
