A delightful twist on classic roasted potatoes, infused with garlic and herbs for a flavorful side dish.
Preheat your oven to 200°C (400°F).
Preheating ensures the potatoes start roasting immediately, enhancing their crispiness.
Wash and dry the baby potatoes, then cut them into halves or quarters for even cooking.
Cutting the potatoes into similar sizes ensures they cook evenly.
In a mixing bowl, combine the olive oil, minced garlic, chili powder, and chopped parsley.
Mixing the seasoning separately allows for even coating of the potatoes.
Add the potatoes to the bowl and toss until they are evenly coated with the mixture.
Toss gently to avoid breaking the potatoes.
Transfer the coated potatoes to a baking dish, spreading them out in a single layer.
A single layer ensures even roasting and crispiness.
Roast in the preheated oven for 45-50 minutes, turning the potatoes every 15 minutes to ensure even browning.
Turning the potatoes prevents sticking and promotes even cooking.
Once golden and crispy, remove the potatoes from the oven and let them cool slightly before serving.
Allowing the potatoes to cool slightly enhances their flavor and makes them easier to handle.
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