Smoked Paprika Roast Bravas

Ingredients

• 2 pounds Yukon Gold potatoes
• 3 tablespoons Extra virgin olive oil
• 1.5 teaspoons Smoked Spanish paprika (Pimentón de la Vera)
• 1 teaspoon Flaky sea salt
• 0.5 teaspoon Garlic powder
• 0.5 teaspoon Dried oregano
• 0.25 teaspoon Freshly ground black pepper
• 2 tablespoons Fresh parsley, chopped(optional)
• 1 whole Lemon wedges(optional)

Instructions

1. 1

   Preheat your oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper.

2. 2

   Wash and scrub the potatoes, then cut them into uniform 1-inch wedges or bite-sized cubes.

3. 3

   Pat the potato pieces thoroughly dry with a clean kitchen towel to ensure maximum crispiness.

4. 4

   In a large mixing bowl, toss the potatoes with the olive oil until every piece is evenly coated.

5. 5

   In a small ramekin, whisk together the smoked paprika, sea salt, garlic powder, oregano, and black pepper.

6. 6

   Sprinkle the spice mixture over the potatoes and toss again until the red pimentón is well distributed.

7. 7

   Spread the potatoes in a single layer on the baking sheet, ensuring they do not touch or crowd each other.

8. 8

   Roast for 30-35 minutes, flipping halfway through, until the edges are dark golden brown and crispy.