Crispy Roasted Potatoes with Smoked Paprika & Thyme

One of my all time favorite dishes in Spain are the crispy roasted potatoes. Superbly flavorful, crispy and brown, with just enough salty smoky essence, they are usually served with some sort of spicy aioli. I prefer them just as they are, in their simplest form- perfect little potatoes. 

After testing many, many, many iterations of this recipe (you can also add Jamon!), the parchment paper is key, allowing for each potato cube to get browned without sticking. They take a bit longer than you think they will, but be patient and give them the time they need to reach perfection.

CRISPY ROASTED POTATOES with SMOKED PAPRIKA & THYME

·       1 ½ - 2 lbs. yellow potatoes, cut into 1” pieces

·       2 tbs. coarsely chopped fresh thyme

·       3 Tbs. olive oil

·       1 tsp. smoked paprika

·       kosher salt & pepper, as needed

·       non-stick pan spray

1. Preheat oven to 425 degrees F. Line 2 baking sheet pans with parchment paper. 

2. Combine the cut potatoes, thyme, and olive oil in a large bowl. Season with a couple liberal pinches of kosher salt (at least 1 tsp. per tray) and freshly ground black pepper. Toss all ingredients together until well mixed and all potatoes are coated. 

3. Spread half of the potatoes onto each pan in an even layer.  Roast for 30-40 minutes, stirring half way through cooking, until potatoes are golden brown and crisp.