- 2lbs potatoes, scrubbed
- 3 Tbs extra virgin olive oil
- 2 Tbs shredded onion
- 2 garlic cloves, crushed
- 1 tsp sea salt
- 1 tsp smoked paprika
- 1/4 tsp freshly ground black pepper
Preheat oven to 425F. Lightly oil 2 15x10 jelly roll pans.
Cut the potatoes into quarters (or into eighths if using larger potatoes - just be sure all the wedges are of similar thickness; about 1/2"-3/4"). Place the potatoes on a towel or paper towel and pat dry.
Transfer potatoes to a large bowl. Add the rest of the ingredients and mix well to coat.
Divide the potatoes evenly between the two pans.
Roast for 30-40 minutes, or until golden, turning halfway through baking time.
