Ingredients
- 2 pounds of baby potatoes (Yukon Gold works great)
- 3 tablespoons olive oil
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Equipment Needed
- A large mixing bowl
- Baking sheet
- Parchment paper (optional, for easy cleanup)
- Sharp knife
- Measuring spoons
Step-by-Step Instructions
First, preheat your oven to 425°F (220°C). While it warms up, I wash and halve the baby potatoes, which helps them cook evenly and allows that delicious smoky flavor to penetrate each piece. In a large mixing bowl, I toss the halved potatoes with the olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper. I find this blend truly transforms the simple spud into something magical. (See the next page below to continue steps…)