1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it to prevent sticking.
2. Wash and dry the baby potatoes thoroughly. If they’re a bit larger, cut them in halves or quarters to ensure even cooking and maximum crispiness.
3. In a large mixing bowl, melt the butter in the microwave or on the stove. Add olive oil, minced garlic, dried rosemary, paprika, salt, and pepper. Stir to combine.
4. Add the potatoes to the bowl and toss until every piece is coated with the garlic butter mixture. This step is key—don’t rush it! My dad always said the secret to good food is giving love and attention, and this is where it counts.
5. Spread the potatoes out on the baking sheet in a single layer, making sure they aren’t crowded. Crowding will steam the potatoes instead of crisping them.
6. Bake for 25-30 minutes, flipping halfway through, until the potatoes are golden brown and crispy on the outside and tender on the inside. You’ll know they’re ready when you can easily pierce them with a fork and they have that gorgeous golden crust.
7. Remove from oven and sprinkle chopped fresh parsley on top for a pop of color and freshness.
8. Serve immediately and enjoy! These potatoes are best eaten right away for the crispiest texture.

One thing I’ve learned from years of cooking amid the chaos of family life: sometimes the simplest steps make the biggest difference. Taking a moment to toss those potatoes in the butter mixture thoroughly and not overcrowding the pan ensures you get that perfect crisp every time.