Roasted potatoes recipe

Wash the potatoes and scrub them one by one to remove any dirt. Bring a pot of salted water to a boil, large enough to hold the potatoes. Place the potatoes in the boiling water and cook until tender. This takes about 20 minutes if you have chosen smaller potatoes.
Meanwhile, preheat the oven to 200°C or 392°F (bottom, top, and convection).
Check if the potatoes are soft. To do this, pierce a potato with a knife; if it goes in easily, it is ready. If the potatoes are soft, drain the water. If you want to remove the skins, run them under cold water to cool them down a little. You don't have to remove the skins, only if you want to. I removed the skins from the ones that were damaged.
Cut the potatoes lengthwise into quarters and place them on a baking sheet lined with parchment paper.
Prepare the seasoned oil! Pour the olive oil into a small bowl, add the salt, paprika, and a large clove of crushed garlic. Mix well. Using a silicone kitchen brush, coat all sides of the potato pieces with this seasoned oil.
Put it in the oven and bake until crispy. Stir two or three times during baking. It takes about 20-40 minutes to bake, depending on how crispy you want it.

1 serving (2 potatoes - 1 potato approx. 80 g raw)

Energy: 178 calories

Protein: 3 grams

Carbohydrates: 31 grams

Fat: 6 grams