These spicy roasted potatoes are better than fries

Emily Monaco

Contributing Writer

There are very few vegetables not improved by a trip through the oven, but the potato may well be the best example. In the recipe below, simple potatoes are tossed with olive oil and loads of spices before a 45-minute roast that leaves them crispy, browned, and caramelized. The resulting roasties are the perfect side dish to any meal.

These potatoes also feature a special technique to make them extra crispy. Par-boiling the potatoes in water with salt and vinegar doesn't just season the potatoes inside and out, it also helps the outside become caramelized and deeply brown. The result are crispy roasted potatoes that are tastier – and healthier – than deep-fried French fries.

Cooktop Cove

Spiced roasted potatoes

15 minutes

1 hour

1 hour 15 minutes

1 tablespoon salt

2 tablespoons white vinegar

1 pound large Yukon gold potatoes, cut into 8 wedges each

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon salt

1 teaspoon sweet paprika

1 teaspoon smoked paprika

1 teaspoon onion powder

½ teaspoon black pepper

½ teaspoon red pepper flakes

Season a large pot of water with salt and vinegar, and bring to a boil. Add the potatoes and cook 10 minutes.

Drain the potatoes and set aside to cool slightly.

Preheat the oven to 350 F. When the potatoes are cool enough to handle, place in a bowl and toss with the olive oil and spices.

Transfer to a rimmed baking sheet and roast 40 minutes, tossing halfway through cooking.

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