Roasted Spanish Potatoes With Paprika And Parsley

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3 medium yukon gold potatoes

2 tbsp extra virgin olive oil

1 tsp sweet smoked Spanish smoked paprika

1 tsp garlic powder

1 tsp sea salt

¼ tsp black pepper

¼ cup freshly chopped parsley

Rinse 3 medium sized yukon gold potatoes under cold running water and pat them dry with a dish cloth, cut each potato into four quarters and cut each quarter into 6 evenly sized pieces, add the cut potatoes into a large bowl, drizzle in 2 tablespoons of extra virgin olive oil, season with 1 teaspoon of smoked paprika, 1 tsp of garlic powder, a generous 1 teaspoon of sea salt and a ¼ teaspoon of freshly cracked black pepper, toss together until well combined
Transfer the coated potatoes to a baking tray lined with foil paper and make sure they´re all in a single layer, add to a preheated oven bake + broil option 250 C - 480 F between 30 to 35 minutes
One the potatoes are roasted transfer them to a large bowl and add a ¼ cup of freshly chopped parsley, toss together until well combined, serve at once, enjoy!