2poundsred potatoesscrubbed clean (6-8 medium sized red potatoes)
Fresh minced parsley for garnish
Preheat oven to 425 degrees. Line a rimmed baking sheet with nonstick foil or parchment paper. Combine garlic, onion, paprika, dried parsley, salt and pepper in a small bowl.
Chop potatoes into 1-inch chunks, as evenly as possible. Place into a large bowl, drizzle with olive oil and toss. Sprinkle with the seasoning blend and toss until well coated. Arrange on the prepared baking sheet in a single layer.
Roast in the preheated oven for 20 minutes, toss gently with a spatula and again arrange in a single layer. Roast for an additional 20 minutes or until potatoes are fork tender and golden.
Garnish with fresh minced parsley and serve hot.
If they aren't crispy or golden enough after the 40 minute roasting time, flip on the broiler and broil for a few minutes. Watch closely so they don't burn. NOTE - only use foil with a broiler. If you plan to broil, don't use parchment paper.