Ingredients:

  • 2 lbs Russet or Yukon Gold potatoes, peeled and cubed into 1-inch pieces
  • 3 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 3 cloves garlic, minced
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 1/4 tsp paprika

Instructions:

  1. Preheat your oven to 425°F (220°C). Wash, peel, and cut your potatoes into uniform 1 inch cubes. Note: Uniform size means they all finish cooking at the same time.
  2. Pat the potato cubes thoroughly dry with paper towels. Keep pressing until the towels come away dry.
  3. In a large bowl, whisk together 3 tbsp olive oil, 1 tsp kosher salt, 1/2 tsp cracked black pepper, 3 minced garlic cloves, 1 tsp rosemary, 1 tsp thyme, and 1/4 tsp paprika.
  4. Add the dried potato cubes to the bowl. Toss them well until every surface is glistening with the herb oil.
  5. Spread the potatoes in a single layer on your rimmed baking sheet. Ensure no two cubes are touching to allow air to circulate.
  6. Roast for 20 minutes until the bottoms are starting to turn golden.
  7. Use your spatula to flip the potatoes. Return them to the oven for another 10-15 minutes.
  8. Remove from the oven once they are mahogany colored and sound hollow when tapped.