Pommes de terre rôties aux herbes

There's something about the smell of potatoes hitting a hot oven that instantly makes a kitchen feel like home. One Saturday morning, I was rushing to put together breakfast for some friends, and these roasted potatoes became my secret weapon—crispy on the edges, tender inside, and ready in under an hour. The way the smoked paprika mingles with rosemary fills the air with this warm, almost savory perfume that has everyone asking what's cooking before they even sit down.

I remember my neighbor peeking over the fence one Sunday morning, drawn by the aroma, and I ended up inviting her in for breakfast on the spot. She'd never thought to roast potatoes with those particular spices, and watching her eyes light up when she tasted the first forkful reminded me why simple food done well is so powerful. It became our regular Sunday tradition after that—nothing fancy, just good potatoes and good company.

Ingredients

• Yukon Gold or red potatoes (900 g / 2 lbs), scrubbed and diced with skin on: The skin keeps them from falling apart and adds a nice texture; Yukon Golds get creamy inside while staying crispy on the edges, which is exactly what you want.
• Red onion (1 small), diced: It softens and sweetens in the heat, adding a gentle flavor that doesn't overpower anything else.
• Red bell pepper (1), diced: The color is beautiful, and it contributes a subtle sweetness that balances the savory spices.
• Olive oil (3 tbsp): This is what creates the crispy edges you're after—don't skimp, and make sure every piece gets coated.
• Smoked paprika (1 tsp): This is the secret ingredient that makes people say, 'What IS that delicious flavor?' Use the smoked kind, not sweet paprika.
• Garlic powder (1 tsp): It distributes evenly and creates a savory base that ties everything together.
• Dried thyme (1/2 tsp) and dried rosemary (1/2 tsp): Together they create that warm, herb-forward aroma that makes this feel special without being complicated.
• Kosher salt (3/4 tsp) and freshly ground black pepper (1/2 tsp): Salt is essential here—taste and adjust as you go, because potatoes can handle more than you might expect.
• Fresh parsley or chives (2 tbsp), chopped: A finish of fresh herbs brightens everything and adds a pop of color right before serving.

Instructions

Heat your oven and prep your pan:

Set the oven to 220°C (425°F) and line a large baking sheet with parchment paper so nothing sticks. A hot oven is essential for that golden, crispy exterior.

Combine and coat:

Toss your diced potatoes, onion, and bell pepper in a large bowl with the olive oil until every piece glistens. This is where the magic starts—the oil is what's going to create those crispy edges you're dreaming about.

Season generously:

Sprinkle the smoked paprika, garlic powder, thyme, rosemary, salt, and pepper over everything and toss again, making sure the spices are distributed evenly so no bite is bland.

Spread and roast:

Spread the mixture in a single layer on your prepared baking sheet—don't crowd it, because potatoes need space to crisp up. Roast for 35 minutes, giving everything a good flip halfway through so the edges brown evenly.

Finish and serve:

Pull the pan out when the potatoes are golden brown and the edges look almost caramelized, then sprinkle with fresh parsley or chives. Serve hot while they're still crispy.

Épingler

One winter morning, I brought these potatoes to a breakfast potluck at work, and they disappeared before anything else on the table did. People were reaching for seconds before they'd even tried the bacon, which had never happened before. That's when I realized this simple side dish had become something people actually looked forward to.

The Magic of Smoked Paprika

Smoked paprika is what separates these potatoes from the boring roasted kind you might have made a hundred times before. It adds a depth that feels almost smoky-sweet, like someone's been cooking over a fire in the distance. Once you realize what it does for potatoes, you'll start adding it to everything—scrambled eggs, roasted vegetables, even salads.

Swap and Adapt

The beauty of this recipe is that it's forgiving and flexible. If you don't have red bell pepper, use yellow or orange, or skip it entirely and add mushrooms, zucchini, or even carrots for sweetness. The core technique stays the same—hot oven, good oil, even coating, and patience while they crisp up.

Breakfast Pairings and Storage

These potatoes are perfect alongside scrambled eggs, a poached egg situation, or even avocado toast if you're feeling trendy. They're also excellent cold the next day straight from the fridge, which makes them great for meal prep. Leftovers keep for about three days in an airtight container, and you can reheat them in a 180°C (350°F) oven for about 10 minutes to bring back some of the crispiness.

• Make sure your potatoes are cut to roughly the same size so everything roasts at the same rate.
• Don't be shy with the salt—potatoes need it to really shine, and you can always taste and adjust.
• Fresh herbs at the end aren't just decoration; they brighten everything and remind you why you made this in the first place.

Épingler

These roasted potatoes have a way of making breakfast feel like an occasion, even on a regular Tuesday morning. They're the kind of side dish that reminds you that the simplest recipes, done with a little attention and good ingredients, are often the ones people remember.

Questions fréquentes sur la recette

→ Comment obtenir des pommes de terre bien croustillantes ?

Pour des pommes de terre croustillantes, trempez-les dans l'eau froide 15 minutes avant cuisson pour éliminer l'excès d'amidon, puis séchez-les bien avant de les rôtir à 220°C.

→ Peut-on remplacer le paprika fumé par une autre épice ?

Oui, vous pouvez utiliser du paprika doux ou du cumin moulu pour une saveur différente tout en conservant une bonne profondeur aromatique.

→ Quel type de pommes de terre choisir pour cette cuisson ?

Des pommes de terre Yukon Gold ou rouge conviennent parfaitement grâce à leur chair ferme qui supporte bien la cuisson au four.

→ Peut-on varier les légumes dans la préparation ?

Absolument, vous pouvez remplacer oignon et poivron par des courgettes ou champignons pour adapter selon vos goûts.

→ Comment conserver les pommes de terre après cuisson ?

Gardez-les dans une boite hermétique au réfrigérateur et réchauffez-les au four pour préserver leur texture croustillante.