1. Preheat your oven to 425°F (220°C). This high heat is the secret to getting that crispy, golden skin.
2. Place the cut red skin potatoes in a large bowl. Drizzle with the olive oil and toss to coat evenly. Make sure each piece is glistening but not swimming in oil.
3. Add the minced garlic, chopped rosemary, salt, pepper, and if using, smoked paprika or chili flakes. Toss again until every potato chunk is generously seasoned.
4. Spread the potatoes out in a single layer on a baking sheet lined with parchment paper or a silicone mat. Overcrowding will steam the potatoes instead of roasting them.
5. Place the baking sheet in the oven and roast for 25 minutes. After 25 minutes, use a spatula to flip the potatoes to promote even browning.
6. Return to the oven and roast for an additional 15-20 minutes, or until the potatoes are golden and tender when pierced with a fork.
7. Remove from the oven and let them rest for 5 minutes. Sprinkle with fresh parsley before serving for a pop of color and freshness.

One of my favorite cooking moments with Ouma was the day we roasted these potatoes together while reminiscing about Mama Lou’s kitchen stories. We learned that flipping the potatoes halfway through is key—and it’s the little rituals like this that make all the difference in the final dish.