Diamond-Cut Roast Potatoes
Diamond-Cut Roast Potatoes bake into golden wedges with shatteringly crisp ridges and tender, fluffy centers. The crosshatch scoring lets seasoned olive oil and paprika penetrate, building deep flavor and a beautifully crusty top. Serve as a standout side for dinner alongside roasted meats, fish, or a hearty salad.
- Prep10 mins
- Cook1 hr
- Serves2
- DifficultyEasy
- 1
Preheat the oven to 400 degrees F (200 degrees C), and line a baking sheet with parchment paper.
- 2
Slice a small piece off the rounded part of each potato half so they sit flat with the large flat sides facing up; score the flat sides in a diamond pattern, cutting down about 1/2 inch and taking care not to cut all the way through.
- 3
Drizzle 1/2 of the oil over the diamond cuts, sprinkle with 1/2 of the paprika, and season with salt; place the potatoes, seasoned side down, on the prepared baking sheet, then drizzle the other side with the remaining oil, paprika, and salt.
- 4
Roast in the preheated oven for 30 minutes, then flip the potatoes and continue roasting until cooked through, about 30 more minutes.
- Calories 223.31 kcal Moderate
- Protein 4.61 g Low Source
- Carbs 40.06 g Moderate
- Total Fat 6.35 g Moderate
- Saturated Fat 0.91 g Low Source
- Trans Fat 0.0 g Low Source
- Cholesterol 0.0 mg Low Source
- Sodium 1.29 mg Low Source
- Fiber 3.4 g Moderate
- Sugar 1.55 g Low Source
- Added Sugar 0.0 g Low Source
- Calcium 32.91 mg Low Source
- Iron 1.78 mg Low Source
- Potassium 961.55 mg Good Source
- Vitamin A 0.09 mcg_rae Low Source
- Vitamin C 41.27 mg Good Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
No known allergens listed for this recipe. Always double-check ingredients for your needs.