Crispy Roasted Potatoes

Preheat your oven to 400°F (200°C). Scrub and chop 2 pounds of Yukon gold potatoes into 1-inch pieces.

In a large bowl, toss the potatoes with 3 tablespoons of olive oil, 1 teaspoon of kosher salt, 1/2 teaspoon of black pepper, 1 teaspoon of garlic powder, and 1/2 teaspoon of smoked paprika.

Spread the potatoes in a single layer on a baking sheet. Ensure not to overcrowd the pan for maximum crispiness.

Roast for 30-40 minutes, flipping halfway through, until golden brown and crispy.

Remove from the oven and sprinkle with freshly chopped parsley (2 tablespoons) for garnish.

Serve immediately and enjoy the crispy perfection!