Ingredients
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Potatoes – starchy for fluff; look for medium-to-large pieces
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Vegetable or olive oil – high-heat tolerance helps roasting
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Spices:
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Paprika – color and smoky sweetness
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Chili powder – warm heat
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Garlic powder – savory depth
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Cayenne or red pepper flakes – optional spice kick
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Salt & black pepper – essential seasoning
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Acid: lemon juice or vinegar – foundation for flavor balance
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Optional extras:
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Onion or garlic – infused fragrance
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Fresh herbs – parsley, cilantro, chives
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Cheese – Parmesan or Cotija to finish
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Instructions
Ingredients (base recipe):
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2 lbs potatoes, peeled and quartered
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3 tbsp olive oil
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1 tsp smoked paprika
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1 tsp chili powder
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½ tsp garlic powder
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½ tsp salt
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¼ tsp black pepper
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Dash of cayenne or red pepper flakes (optional)
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Juice of half a lemon
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Fresh parsley for garnish
Directions:
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Preheat oven to 425–450°F.
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Prep potatoes: wash, quarter, pat dry.
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Season: combine oil and spices; toss potatoes thoroughly.
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Arrange: single-layer on baking sheet, cut-side down.
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Roast: 20 minutes, then flip. Continue roasting 20–25 minutes until golden brown and crisp.
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Finish: squeeze lemon juice, toss gently.
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Serve: garnish with parsley while hot.