Crispy Breakfast Potatoes with Smoked Paprika

Ingredients

• about 910 g baby potatoes or Yukon Gold
• 3 tbsp olive oil
• 1.5 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 0.5 tsp black pepper
• 1 tbsp fresh rosemary, chopped (optional)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat oven to about 205°C (200°C).
2. 2Wash the potatoes thoroughly. If using larger potatoes, cut them into 2.54 cm cubes. If using baby potatoes, cut them in half or quarters.
3. 3In a large bowl, toss the potatoes with olive oil until evenly coated.
4. 4In a small bowl, mix together the smoked paprika, garlic powder, onion powder, salt, and black pepper.
5. 5Sprinkle the spice mixture over the potatoes and toss again to ensure they are well-seasoned.
6. 6Spread the seasoned potatoes in a single layer on a baking sheet. Do not overcrowd the pan, as this will steam the potatoes instead of crisping them. Use two pans if necessary.
7. 7Roast for 35-40 minutes, flipping the potatoes halfway through, until they are tender on the inside and crispy and golden brown on the outside.
8. 8If using, toss with fresh rosemary during the last 5 minutes of roasting.
9. 9Serve hot.

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