Preheat your oven to 220°C (425°F). Line a baking sheet with parchment paper.
2. Prepare the Potatoes
Wash and scrub potatoes. Pat dry.
Using a sharp knife, make thin, evenly spaced cuts across the top of each potato, about 1–2 mm apart—but don’t cut all the way through (like Hasselback potatoes). This allows the edges to crisp up beautifully.
3. Season
In a small bowl, mix olive oil, minced garlic, paprika, salt, pepper, and herbs.
Brush generously over each potato, making sure the seasoning gets into the scored cuts.
4. Roast
Arrange potatoes on the sheet pan, cut side up, without overcrowding.
Roast 35–45 minutes, depending on size, until the edges are crispy and the insides are tender.
Halfway through, brush again with remaining oil for extra crispiness.
5. Serve
Sprinkle with fresh parsley and an extra pinch of salt if desired.
Perfect with roasted chicken, steak, or fish!
Tips for Ultimate Crispiness
Don’t overcrowd the pan—air circulation = crispy edges.
Use a high heat (220°C / 425°F) for that golden finish.
Optional: add a sprinkle of Parmesan or drizzle of melted butter right before serving for extra indulgence.
If you want, I can also give a 5-ingredient shortcut version that’s ready in 30 minutes flat, still crispy and delicious.
