This Crispy Roasted Potatoes recipe is a favorite, tossed in oil and spices, then roasted for a crispy exterior and fluffy interior.
author’s note
Perfectly Crispy Roasted Potatoes Every Time!
I just can’t get enough of potatoes, in every way you can cook them. These mashed potatoes? Incredible! Smashed Potatoes, Twice-Baked Potato Casserole, and Creamed Potatoes?! Can’t live without ’em. My Roasted Sweet Potatoes are also one of the most popular recipes on my site, so of course I had to perfect a classic roasted potatoes recipe that’s just as good. And these Roasted Potatoes? They’re the absolute best!
These potatoes have that perfect crispy outside and fluffy inside, kinda like fries but better for you. They’re cheap to make, super filling, and go with pretty much anything!
Crispy Roasted Potatoes Ingredients
- Baby gold potatoes: These are ideal for their buttery texture and thin, crispy skin.
- Olive Oil: Oil enhances flavor and crispiness. Use extra virgin for maximum results!
- Garlic and onion powder: These add a savory depth of flavor.
- Paprika: Go with regular paprika unless you want a warmer feel–then use smoked paprika.
- Salt and pepper: S&P are basic but essential. Add to taste.
- Thyme: Add some freshness! You can also substitute with rosemary or oregano.
How To Make Crispy Roasted Potatoes
- Preheat: Heat the oven to 400°F.
- Prepare potatoes: Arrange cut potatoes on a baking sheet.
- Season: Coat with oil and seasonings, and then spread out.
- Bake: Bake 30 minutes, toss, then bake for 25-30 more minutes.
- Crisp up: For extra crispiness, flip the cut side down. Garnish and serve.
Recipe Tips
- Cut potatoes into even ½-inch pieces for even roasting and crispiness.
- Use high oven heat for perfect caramelization. (Test your oven temperature.)
- Grate Parmesan cheese finely with a microplane for optimal melting.
Quick Tip
Make sure you cut the potatoes into similar-sized pieces. That way, they’ll all be tender at the same time. There’s nothing more disappointing than biting into a hard, undercooked potato!
Storage
What To Do With Leftovers
Storing: These crispy roasted potatoes are best when they’re hot and fresh. Store cooled leftovers in the fridge, in an airtight container, for up to five days.
Reheating: Bake at 450°F for 5-6 minutes with a little oil. (If you want to keep ’em crispy, avoid the microwave).
More Potato Recipes:
Roasted Potatoes Recipe
Video
Equipment
- Large sheet pan (15" x 21") and metal spatula
Ingredients
- 2 pounds baby gold potatoes unpeeled, cut in half, see note 1, 5-1/2 cups once cut
- 1/4 cup olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1-1/2 teaspoons paprika smoked if preferred
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3 sprigs fresh thyme optional
- finely chopped fresh parsley or fresh thyme leaves or finely grated Parmesan
Instructions
- Preheat oven to 400°F (205°C). Line a large sheet pan with parchment paper. Ensure potatoes are cut into halves or quarters, aiming for uniform 1 and 1/2-inch pieces.
- Add cut potatoes to the pan. Drizzle on oil and sprinkle on seasonings. Toss everything well to evenly coat the potatoes. Spread them in an even layer, making sure they don’t overlap. If using thyme sprigs, arrange them evenly among potatoes.
- Bake for 30 minutes. Remove and toss with a metal spatula (see note 2). Return to oven for another 25–30 minutes or until potatoes are golden and tender (easily pierced with a fork). If you want extra crispy potatoes, arrange so the cut side touches the tray after flipping.
- Once done, remove from oven and toss again. Allow to cool slightly before adding fresh herbs or grating Parmesan cheese on top (use a fine grater). Serve and enjoy!
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Crispy Roasted Potatoes FAQs
I recommend Yukon gold potatoes for their creamy, buttery flavor and delicate skin.
1. Use a large sheet pan to avoid overcrowding.
2. Line the pan with parchment paper for even roasting.
3. Toss potatoes during baking for even crispiness.
Soaking removes excess starch for crispiness– but it isn’t necessary for this recipe.
It’s not needed if you cut them evenly and use high oven temperature.
Never cover the pan; it causes steaming rather than roasting.
[/quicktip] Did you know that potatoes will tell you when it’s time to flip? When the browning is complete on one side, potatoes will be easy to turn with a spatula. If they stick and don’t want to lift, that’s a potato’s way of telling you that they need more time to bake! [/quicktip]
Serve Crispy Roasted Potatoes With
- Meats: Potatoes pair well with baked chicken breasts or thighs, steak, pork chops, lamb.
- Seafood: Try them with salmon, shrimp, and light fish.
- Salads: Complement with a garden salad, Caesar, or Italian salad.
- Eggs: Potatoes and eggs are a classic for breakfast or brunch.
- Burgers and Sandwiches: Ideal as a side.
- Soups and Stews: These go well with hearty soups.
Loved this recipe! The tips were super helpful!
So thrilled to hear this! Thanks Trish!
These are delish! A perfect side dish that goes with almost anything!
These are so so good! Love the seasoning! We had them with burgers this week.
Roasted potatoes is one of our go-to side dishes! these are so good and cooked to perfection!