ultra-crispy roast potatoes: Microwave quartered potatoes for 10 minutes, drain water, drizzle a fair amount of olive oil over the potatoes and gently toss, sprinkle with oregano. Put in a hot oven 450 degrees for about minutes until crispy.
Preheat oven to 425 degrees. Toss potatoes, oil, and rosemary on a rimmed baking sheet. Spread out potatoes in a single layer; season with salt and pepper. Roast, stirring once halfway through cooking, until potatoes are golden brown and crisp outside and
Roasted Red Potatoes with Smoked Paprika (super easy side dish!) - large red potatoes, skin on teaspoon smoked paprika teaspoon garlic powder 3 tablespoons olive oil 2 teaspoons chopped fresh chives big dash of kosher salt and fresh ground pepper