Why You’ll Love This Recipe

These roasted potatoes are foolproof and versatile. They deliver all the crunch of fried potatoes but with less oil and an easier cleanup. You can customize the seasonings to match any cuisine, and they pair with everything from breakfast eggs to holiday roasts. Best of all, the oven does most of the work while you enjoy the aroma of roasting potatoes.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 pounds baby potatoes or Yukon Gold, cut into even bite-size pieces
3 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon garlic powder (optional)
1 teaspoon paprika (optional, for color and flavor)
Fresh herbs such as rosemary or thyme, chopped (optional)

Directions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease with oil.

2. Cut potatoes into even-sized pieces for uniform cooking.

3. Place potatoes in a large bowl. Add olive oil, salt, pepper, and any optional seasonings. Toss well to coat.

4. Spread potatoes in a single layer on the baking sheet, cut side down for maximum crisping.

5. Roast for 20 minutes, then flip or stir the potatoes. Continue roasting for another 15–20 minutes, or until golden brown and crisp.

6. Sprinkle with fresh herbs if desired, and serve hot.

Servings and timing

Servings: 4–6
Prep Time: 10 minutes
Cook Time: 35–40 minutes
Total Time: 45–50 minutes

Variations

• Parmesan Crusted: Add 1/4 cup grated Parmesan during the last 10 minutes of roasting.

• Spicy Kick: Toss with chili powder or cayenne pepper before roasting.

• Lemon Herb: Squeeze fresh lemon juice and sprinkle parsley over potatoes before serving.

• Garlic Lover’s: Add minced fresh garlic halfway through roasting for an aromatic twist.

• Smoky Flavor: Use smoked paprika instead of regular paprika.

Storage/Reheating

Store cooled potatoes in an airtight container in the refrigerator for up to 4 days. Reheat in a 400°F oven or air fryer for 5–8 minutes to restore crispiness. Avoid microwaving if you want to maintain their crunch.

FAQs

Why aren’t my roasted potatoes crispy?

Overcrowding the pan traps steam, so spread them out in a single layer for best results.

Do I need to parboil the potatoes first?

It’s optional—parboiling can make them fluffier inside, but this recipe skips it for simplicity.

Can I use sweet potatoes?

Yes, but they’ll be slightly less crispy and cook a bit faster.

What’s the best potato variety for roasting?

Yukon Gold and baby potatoes work best for crisp edges and creamy centers.

Can I make these ahead of time?

Yes, roast them, cool completely, and reheat in the oven before serving.

Should I peel the potatoes?

Peeling is optional—keeping the skin adds texture and flavor.

Can I use other oils?

Yes, avocado oil or canola oil also work well at high heat.

How do I season them differently?

Try taco seasoning, Cajun spice, or Italian herbs for variety.

Can I freeze roasted potatoes?

Yes, freeze in a single layer, then reheat directly from frozen in a hot oven.

How do I get extra crispy potatoes?

Make sure they’re completely dry before seasoning, use high heat, and don’t overcrowd the pan.

Conclusion

Crispy Oven Roasted Potatoes are an easy, versatile side dish that delivers flavor and texture in every bite. With just a handful of ingredients and a hot oven, you can create perfectly golden, crunchy potatoes that go with almost any meal. This is a recipe worth memorizing for both weeknight dinners and special occasions.

Print