Crispy Roasted Potatoes – Easy Oven Recipe

Crispy roasted potatoes are the ultimate side dish. The contrast between a shatteringly crisp exterior and a soft, fluffy interior is what makes them irresistible. In this recipe, I'll show you the exact technique to achieve that perfect texture every time.

The key is to parboil the potatoes to soften their exteriors, then toss them with oil and seasonings to create a rough surface that crisps up beautifully in a hot oven. The high heat ensures a golden brown crust while the inside stays tender.

This recipe is straightforward, uses simple ingredients, and delivers consistent results. Whether you serve them alongside a roast or as a snack, they'll become a staple in your kitchen.

About the Ingredients

2 pounds (900g) Yukon Gold potatoes

Yukon Golds have the perfect balance of starch and moisture for crispy edges and fluffy interiors. You can also use Russets, but they may be slightly drier.

3 tablespoons (45ml) olive oil

Olive oil adds flavor and helps crisp the potatoes. You can substitute with avocado oil or vegetable oil.

1 teaspoon (5g) kosher salt

Kosher salt dissolves evenly and seasons well. Use sea salt if preferred, but adjust quantity.

1/2 teaspoon (1g) black pepper

Freshly ground black pepper adds a subtle heat. Pre-ground works too.

1 teaspoon (2g) garlic powder

Garlic powder distributes flavor without burning. Substitute with 2 minced garlic cloves, but add them halfway through roasting.

1 teaspoon (2g) dried rosemary

Dried rosemary gives an earthy flavor. You can use thyme or oregano, or skip for plain potatoes.

1/2 teaspoon (1g) paprika (optional)

Smoked paprika adds a smoky depth. Sweet paprika works too, or omit.

Tips & Tricks

Use a heavy-duty sheet pan

A thick pan retains heat better and prevents burning. Avoid using a dark nonstick pan as it may cook too quickly.

Don't overcrowd the pan

Give each potato piece space to crisp. If crowded, they'll steam instead of roast.

Pat potatoes dry after boiling

Moisture prevents crisping. Let them steam for a few minutes and pat with a clean towel.

Step-by-Step Instructions

1. Preheat and Prep

Preheat your oven to 425°F (220°C). Place a large sheet pan in the oven to heat up while you prepare the potatoes.

2. Cut Potatoes

Scrub the potatoes and cut them into 1.5-inch (4 cm) cubes. Keep them uniform so they cook evenly.

3. Parboil

Add potatoes to a pot of salted cold water. Bring to a boil and cook for 8-10 minutes until just tender when pierced with a fork. Don't overcook.

4. Drain and Rough

Drain the potatoes in a colander and let them steam for 2-3 minutes. Then return them to the pot, cover with a lid, and shake vigorously for 10 seconds to rough up the edges.

5. Season and Coat

Drizzle the olive oil over the potatoes. Add salt, pepper, garlic powder, rosemary, and paprika if using. Toss gently to coat every piece.

6. Roast

Carefully remove the hot pan from the oven. Spread the potatoes in a single layer. Roast for 20 minutes, then flip with a spatula. Continue roasting for 15-20 more minutes until golden brown and crispy.

7. Serve

Transfer the potatoes to a serving dish. Taste and adjust seasoning with extra salt if needed. Serve hot for the best crispiness.

Delicious Variations

Garlic Parmesan

Add 2 minced garlic cloves and 1/4 cup grated Parmesan cheese in the last 5 minutes of roasting.

Spicy Cajun

Replace rosemary with 1 teaspoon Cajun seasoning and add a pinch of cayenne.

Lemon Herb

Add zest of 1 lemon and 1 tablespoon fresh chopped parsley after roasting.

How to Store Crispy Roasted Potatoes Recipe

Frequently Asked Questions

Try this recipe tonight and let me know how it turns out. Share your results in the comments below. Keep it simple, keep it growing.

Crispy Roasted Potatoes Recipe

Crispy roasted potatoes with golden crusts and fluffy centers, seasoned with garlic and herbs for an easy side dish.

★★★★½ 4.8 (187 ratings)

15 minPrep time35 minCook time6Servings285 kcalCalories

Print RecipePin Recipe

🧂 Ingredients

• 2 pounds (900g) Yukon Gold potatoes
• 3 tablespoons (45ml) olive oil
• 1 teaspoon (5g) kosher salt
• 1/2 teaspoon (1g) black pepper
• 1 teaspoon (2g) garlic powder
• 1 teaspoon (2g) dried rosemary
• 1/2 teaspoon (1g) paprika (optional)

📋 Instructions

1. 1Preheat and Prep — Preheat your oven to 425°F (220°C). Place a large sheet pan in the oven to heat up while you prepare the potatoes.
2. 2Cut Potatoes — Scrub the potatoes and cut them into 1.5-inch (4 cm) cubes. Keep them uniform so they cook evenly.
3. 3Parboil — Add potatoes to a pot of salted cold water. Bring to a boil and cook for 8-10 minutes until just tender when pierced with a fork. Don't overcook.
4. 4Drain and Rough — Drain the potatoes in a colander and let them steam for 2-3 minutes. Then return them to the pot, cover with a lid, and shake vigorously for 10 seconds to rough up the edges.
5. 5Season and Coat — Drizzle the olive oil over the potatoes. Add salt, pepper, garlic powder, rosemary, and paprika if using. Toss gently to coat every piece.
6. 6Roast — Carefully remove the hot pan from the oven. Spread the potatoes in a single layer. Roast for 20 minutes, then flip with a spatula. Continue roasting for 15-20 more minutes until golden brown and crispy.
7. 7Serve — Transfer the potatoes to a serving dish. Taste and adjust seasoning with extra salt if needed. Serve hot for the best crispiness.

👨‍🍳 Chef's Note: For the crispiest potatoes, make sure the pan is screaming hot before adding the potatoes. The sizzle when they hit the pan is a good sign.

Servings: 6

Cuisine: American

Course: Side Dish

Nutrition (per serving): 285 kcal · 4g protein · 38g carbs · 13g fat

Written by Liam O'Connor
Liam covers personal finance and investing for beginners, demystifying money management with clear, no-nonsense advice. He focuses on budgeting, saving, and long-term wealth building, often using real-life scenarios to illustrate concepts.