Prep: Preheat oven to 420°F (220°C). Place a rimmed sheet pan in oven as it preheats, to heat up.
Season potatoes: Carefully toss potatoes in a large bowl with olive oil, garlic powder, paprika, salt and black pepper. Make sure all potatoes are evenly coated.
Add potatoes to baking sheet: Carefully remove preheated sheet pan from oven using oven gloves. Lightly coat with oil. Place seasoned potatoes on pan, cut side down, in a single layer. Tuck rosemary sprigs in between potatoes.
Bake: Bake potatoes for around 25-30 minutes, or until tender on the inside and browned on the outside. Remove from oven and flip potatoes to face cut side upwards. Finish under the broiler for 1-2 minutes to achieve a well-roasted, browned finish.
Garnish: Sprinkle hot potatoes with black pepper, sea salt flakes and fresh parsley, if you like. Serve immediately.
Potatoes: Choose smaller, firm baby potatoes with no green spots on their skins.
Oil: I like using olive oil here, but any vegetable oil suitable for roasting at high temperatures is fine to use.
Fresh herbs: I use rosemary (not pictured, forgot to add it!) and/or thyme on the pan for roasting, and parsley to sprinkle on for serving. Feel free to use either or leave all of them out – they are not crucial to the success of the recipe, they just add a delicious hint of flavor.
Italian seasoning: I use Italian seasoning because I always have it on hand, and I enjoy the mix of herbs in there. Feel free to use just dried oregano or dried parsley in place of the seasoning blend.
Do I need to precook the potatoes? The answer is, it depends. I do parboil potatoes when I make crispy baked potato wedges, but to me it’s an entirely different kind of roasted potato. Pre-cooking roughens up the potato surface and makes them quite rustic. Baby potatoes? You don’t peel them, so there’s not much starchy surface to roughen up. Not necessary, unless you want to accelerate the roasting process in the oven.
Don’t roast with seasoning that burns to a crisp. Ground spices, black pepper, fresh rosemary: Generally safe. Minced garlic, finely grated citrus zest: Better added right before the potatoes are done, or after baking.
Don’t line the pan. No silicone mats or parchment, they will make your potatoes soggy.
Use enough oil. You’re not going to need cups and cups of it, but a light coating of oil is necessary to nicely roast the potatoes.