Ingredients
- 2 lbs potatoes, peeled and cubed
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- Salt and black pepper, to taste
- 1/4 teaspoon chili flakes (optional)
- 2 tablespoons fresh parsley, chopped
Directions
Step 1:
Preheat oven to 400°F (200°C). Line a baking tray with parchment paper.
Step 2:
In a large bowl, toss potatoes with olive oil, garlic, oregano, paprika, salt, pepper, and chili flakes.
Step 3:
Spread potatoes evenly on the baking tray.
Step 4:
Roast for 30 minutes, turning halfway.
Step 5:
Add cherry tomatoes and roast for another 10–15 minutes until potatoes are golden and crisp.
Step 6:
Garnish with fresh parsley and serve hot.
