Ingredients

• 2 lbs red potatoes
• 1 1/2 tbsp extra virgin olive oil, plus a little more for greasing the baking sheet
• 1 1/4 tsp smoked paprika
• 1 clove fresh garlic, minced very fine
• 3/4 tsp kosher salt, I prefer Celtic salt or sea salt
• 1/4 tsp black pepper

Directions

• Preheat oven to 450 degrees F. Scrub the potatoes clean, do not peel. Slice into 1- to 1 1/2-inch wedges.
• Grease a baking sheet with oil. Place the potato wedges on the sheet along with the extra virgin olive oil, smoked paprika, garlic, salt, and pepper.
• Toss the potatoes with a large spoon or with clean hands, until all of the potato pieces are lightly and evenly coated with oil and seasoning.
• Spread the potatoes out in an even layer onto the sheet, making sure that the flat surfaces touch the sheet. This will help the potatoes get crisp.
• Place the baking sheet into the oven and let the potatoes roast for about 25 minutes, stirring once halfway through cooking, until the wedges are cooked through. They should be crisp on the outside, fluffy and soft inside. Season with additional salt to taste, if desired. Serve hot.

Notes

• 6-9-25 1/4ish Recipe
• I added
• Deggi Mirch
• Mexican Basil

Photos