Crispy Roasted Potatoes
I know what you’re thinking. “It’s Monday. Terrible, horrible Monday. And all she has for us is a boring recipe for potatoes, of all things? I’m sad.”
Don’t be sad! These aren’t just potatoes. These are potatoes that I’ve perfected over the course of more dinners than I can count. They may have started out as boring old potatoes. But now… now they are crispy, flavorful, heavenly potatoes that will make pretty much anything you make for dinner tonight more delicious. See, aren’t you glad you’re still here?
Now, I realize that roasted vegetables isn’t really anything new. I’m not trying to put one past you. But these have become such a staple of weeknight dinners in our house that it would seem strange not to share. After a lot of trial and error (undercooked insides, greasy outsides, flavorless spuds), I think I’ve finally stumbled upon the perfect roasted potato recipe. I don’t use words like perfect here a lot, because I hate to hype something up; but seriously, guys, these are darn good. They’re crispy on the outside and tender on the inside. The smoked paprika makes them smoky (obviously), but also bright and still potato-rific. As in, they taste like potatoes. And my favorite part is that when you chop the potatoes up, there will inevitably be some little pieces, and those get brown and crispy faster than the rest. They get irresistibly crunchy and golden, and are mixed in with the bigger chunks of potato. Those are the bomb. 
I know potatoes can’t compete with Monday Cake Day. But those days are past us, my friends. But I really am sorry about Monday. Hope these potatoes make it a little more bearable. 
Ingredients
- 1/2 lb spaghetti or pasta of your choice
- 1/2 lb Brussells sprouts, sliced into 1/4" thick pieces
- 3 Tbsp olive oil
- 1/2 cup chopped almonds
- 6 Tbsp butter
- 1/4 cup grated parmagiano-reggiano, plus more for serving
- juice of 1 lemon
- 2 Tbsp finely chopped Italian parsley
- salt and pepper
Instructions
- Preheat oven to 375 degrees F.
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions.
- Meanwhile, on a sheet pan, toss Brussels sprouts with the olive oil until coated. Season well with salt and pepper. Roast in the preheated oven for 5 minutes, then give a light toss with a spatula and add the almonds to the pan. Put the pan back in the oven for another 7 minutes or so, or until the sprouts are tender, but not mushy, and the almonds are lightly golden. Set aside.
- When the pasta is finished cooking, drain in a colander. Do not return the pasta to the pot right away. In the pot you used to cook the pasta, melt the butter. Continue cooking the butter on low-medium heat, until it just starts to brown and you can smell a nutty aroma coming from the pan. Immediately remove the pan from the heat and stir in the lemon juice, followed by the pasta, sprouts, parm, and parsley. Season well with salt and pepper. Toss the pasta well until everything is incorporated. Transfer to a serving dish and serve with extra parm to sprinkle on top.