Ingredients:
4 medium russet potatoes, peeled and diced into 1/2-inch cubes
1 large yellow onion, chopped
3 tbsp olive oil (or melted butter for a richer flavor)
1/2 tsp garlic powder
1/2 tsp smoked paprika
1/2 tsp salt (or to taste)
1/4 tsp black pepper
2 tbsp chopped fresh parsley (optional, for garnish)
Directions:
Preheat Oven:
Set your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it for easy cleanup and crispier edges.
Prep the Veggies:
In a large mixing bowl, toss the diced potatoes and chopped onion with olive oil. Add garlic powder, paprika, salt, and pepper. Stir well to coat every piece evenly.
Spread and Roast:
Spread the mixture out in a single layer on the baking sheet. Avoid overcrowding—use two pans if needed to allow everything to crisp up instead of steaming.
Bake:
Roast for 25–30 minutes, stirring halfway through. For extra browning, increase heat to broil for the final 3–5 minutes, watching carefully to avoid burning.
Serve and Garnish:
Once golden and crispy, transfer to a serving dish. Sprinkle with fresh parsley for a pop of color and herbaceous lift!
⏰ Prep Time: 10 minutes | 🔥 Cooking Time: 30 minutes | ⏳ Total Time: 40 minutes
⚡ Calories per serving: ~210 | 🍽️ Servings: 4