Crispy Roasted Potatoes



1 lb of whatever type of potato you prefer

2 tbsp paprika powder

2 tbsp garlic powder

2 tsp ground chili powder

4 tbsp olive oil

Salt & Pepper

Parsley; chopped for garnish



Put your potatoes in a large pot and cover with water (about 1 inch over where the potatoes are).

Bring to a boil.

Boil for about 15-20 minutes or until you can pierce a fork through the potato but not to the point of softness where the potato falls apart.

Drain the water and either (1) put them in the fridge overnight to dry and get cold or (2) dry off the potatoes with a kitchen towel.

Either way make sure your potatoes are completely dry before you bake them for optimal crispiness.



Preheat your oven to 425F.

Line a baking sheet with tin foil and set aside.

Cut your potatoes into bite shaped pieces and place in a mixing bowl.

Add in the paprika, chili powder, garlic powder, salt, pepper and olive oil.

Toss well.

Lay the potatoes out on the baking tray in one layer.

Bake for about 40 minutes to an hour or until the potatoes are crispy.



Toss with fresh parsley and serve while warm.


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