Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). If your baby potatoes are larger than bite-sized, you'll want to halve or quarter them so they cook evenly and achieve those delightful crispy edges. For the truly dedicated home cook aiming for that "heart" shape, carefully use a small paring knife to carve a subtle heart-like indentation into the top of each potato. This step is entirely aesthetic, so don't worry if it's not perfect!1 pound baby potatoes
- In a medium bowl, combine the olive oil, smoked paprika, garlic powder, onion powder, salt, and freshly ground black pepper. Add the prepared potatoes to the bowl and toss them thoroughly until they are evenly coated with the spice mixture. Ensure each potato has a beautiful hue from the paprika.1 pound baby potatoes, 3 tablespoons olive oil, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, salt, black pepper
- Spread the seasoned potatoes in a single layer on a baking sheet. It’s crucial to give them ample space; overcrowding will steam the potatoes rather than roast them, preventing that sought-after crispy texture. If you carved them, arrange them so the indented side is facing upwards to showcase your handiwork!1 pound baby potatoes
- Place the baking sheet in the preheated oven and roast for 35-45 minutes. The exact time will depend on the size of your potatoes. You're looking for them to be tender when pierced with a fork and beautifully golden brown and crispy on the outside. About halfway through the roasting time (around the 20-minute mark), give the pan a gentle shake or carefully flip the potatoes with a spatula to ensure even browning.1 pound baby potatoes
- Once the Roasted Heart Potatoes are done, remove them from the oven. For an extra touch of freshness and visual appeal, sprinkle with freshly chopped parsley or chives. Serve them immediately as a stunning side dish or a crowd-pleasing appetizer.fresh parsley or chives
Notes
Store any leftover Roasted Heart Potatoes in an airtight container in the refrigerator for up to 3-4 days. To reheat, spread them in a single layer on a baking sheet and reheat in a preheated oven at 375°F (190°C) for 10-15 minutes.
