Crispy roasted potatoes have been my go-to for so long, I can’t remember a time without them! There’s something magical about that perfect crunch on the outside, giving way to a fluffy, tender center. My mom used to make them every Sunday, and the smell of garlic and herbs filling the kitchen always meant comfort food was on the way. Learning exactly how to make crispy roasted potatoes that are consistently golden and delicious has been a game changer for weeknight dinners and weekend gatherings alike. These aren’t just any potatoes; they’re a delightful snack that everyone devours. Let’s get cooking!
Why You’ll Love This Crispy Roasted Potatoes Recipe
You’ll find yourself making these time and time again because they’re just that good:
- An incredible crunch and fluffy interior that’s pure potato perfection.
- Super quick prep time means you can whip them up any night of the week.
- A healthier snack option compared to fried alternatives, packed with natural goodness.
- Incredibly budget-friendly, turning simple potatoes into a star dish.
- A guaranteed crowd-pleaser that even picky eaters adore.
- These easy crispy roasted potatoes are a weeknight lifesaver.
- You’ll achieve beautiful, golden Crispy Roasted Potatoes with minimal effort.
- They are versatile enough for a snack or a fantastic side dish.
Ingredients for Crispy Roasted Potatoes
Gathering the ingredients for these amazing crispy roasted baby potatoes is super simple. You’ll be amazed at how these humble crispy roasted Yukon Gold potatoes transform into something truly special with just a few additions. Here’s what you’ll need:
- 2 pounds (900g) baby Yukon Gold potatoes, halved – These little gems have a fantastic creamy texture and a thin skin that gets wonderfully crispy. Quarter any larger ones to ensure they’re all about the same size for even cooking.
- 3 tablespoons olive oil – This is key for getting that beautiful golden color and crisp exterior. I find olive oil gives a lovely flavor, but avocado oil works great for a vegan option too.
- 1 ½ teaspoons kosher salt – Salt doesn’t just add flavor; it helps draw out moisture, which is crucial for achieving that perfect crisp.
- ½ teaspoon black pepper – A little bit of pepper adds a nice subtle warmth.
- ½ teaspoon garlic powder – This infuses a wonderful savory aroma and taste throughout the potatoes.
- ½ teaspoon smoked paprika – For a hint of smokiness and a gorgeous deep color.
- Fresh parsley, chopped (optional for garnish) – A sprinkle of fresh herbs at the end adds a pop of color and freshness.
How to Make Crispy Roasted Potatoes
Making these oven Crispy Roasted Potatoes is a straightforward process that yields incredibly delicious results. I’ve found that following these steps ensures you get that perfect crunch every single time. Let’s get these spuds in the oven!
- Step 1: Preheat and Prep Pan
First things first, get your oven roaring! Preheat it to a hot 425°F (220°C). While the oven heats up, line a large baking sheet with parchment paper. This simple step prevents sticking and makes cleanup a breeze, plus it helps with even browning. - Step 2: Prepare the Potatoes
Wash your potatoes thoroughly. For these crispy roasted baby potatoes, I find halving them works best. If you’re using larger ones, quarter them so all the potato pieces are roughly the same size. This is crucial for ensuring they all cook evenly. Make sure they are completely dry; a damp potato will steam instead of crisping up. - Step 3: Season Generously
In a large mixing bowl, toss the prepared potatoes with the olive oil. Make sure every piece is lightly coated. Then, sprinkle in the kosher salt, black pepper, garlic powder, and smoked paprika. I like to use my hands here to really get the seasonings worked into every nook and cranny. You want them well-coated for maximum flavor. - Step 4: Arrange for Roasting
Spread the seasoned potatoes in a single layer on your prepared baking sheet. It’s really important not to overcrowd the pan. Give them plenty of space; this allows the hot air to circulate around each potato, which is key to getting that deep golden color and achieving perfectly crispy potatoes. - Step 5: Roast to Perfection
Pop the baking sheet into the preheated oven. Roast for about 20–25 minutes. Then, carefully flip the potatoes using a spatula. Continue roasting for another 10–15 minutes, or until they are deeply golden brown and wonderfully crispy on the edges. The aroma that fills your kitchen at this stage is just amazing! - Step 6: Garnish and Serve Hot
Once they’re perfectly roasted, remove the baking sheet from the oven. If you’re using fresh parsley, sprinkle it over the hot potatoes right away. This adds a lovely touch of green and fresh flavor. Serve these oven roasted crispy potatoes immediately while they’re still piping hot and at their crispiest. They’re fantastic on their own or with your favorite dipping sauce!
Pro Tips for the Best Crispy Roasted Potatoes
Want to guarantee your potatoes come out perfectly crisp every single time? I’ve picked up a few tricks over the years that make all the difference:
- Don’t overcrowd the pan – This is the golden rule! Give your potatoes space so they roast, not steam. I’ve learned this the hard way; a crowded pan leads to sad, soggy potatoes.
- Dry them thoroughly – Before you even think about oil and seasonings, make sure your potatoes are bone dry. I usually pat them with paper towels after washing.
- Maximize surface area – Cutting potatoes into smaller, uniform pieces, like wedges or even cubes, gives you more edges to get crispy.
- Use the right potato – Starchy varieties like Yukon Gold or Russets are your best bet for that fluffy interior and crispy exterior. For more information on potato varieties, check out this guide to potato varieties.
What’s the secret to perfectly crispy roasted potatoes?
The real secret to how to get crispy roasted potatoes is a combination of high heat, enough oil, and giving them space on the baking sheet. A good oil coating and not overcrowding the pan are non-negotiable for that amazing crunch.
Can I make crispy roasted potatoes ahead of time?
You can prep the potatoes by washing, cutting, and even tossing them with oil and seasonings up to 24 hours in advance. Store them in an airtight container in the refrigerator. Just make sure to give them a good stir before spreading them onto the baking sheet to cook.
How do I avoid common mistakes with roasted potatoes not crispy?
The biggest mistake is steaming them! This happens when the pan is overcrowded or the potatoes are too wet. Another pitfall is not using enough oil; it’s essential for crisping. Make sure your oven is fully preheated to the correct temperature before they go in. For more tips on achieving perfect crispiness, you can explore Food Network’s guide.
Best Ways to Serve Crispy Roasted Potatoes
These delightful potatoes are so versatile, making them the ultimate crispy potato side dish. I love serving them alongside grilled steak or chicken for a satisfying meal. They’re also fantastic with burgers or even as a hearty accompaniment to a big salad. For a truly special occasion, imagine them piled high next to a perfectly roasted chicken or a flavorful salmon fillet. Their crispy texture and savory seasoning complement so many dishes, proving they are more than just a side; they’re a star player on any plate!
Nutrition Facts for Crispy Roasted Potatoes
Per serving (recipe makes 4 servings, approximately 1 cup each):
- Calories: 270
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Protein: 4g
- Carbohydrates: 32g
- Fiber: 4g
- Sugar: 2g
- Sodium: 650mg
Nutritional values are estimates and may vary based on specific ingredients used.
How to Store and Reheat Crispy Roasted Potatoes
Once these delicious crispy roasted potatoes have cooled completely, you can store them for later enjoyment. I like to let them sit on the counter for about 30 minutes until they reach room temperature. Then, transfer them to an airtight container or a resealable plastic bag. They’ll stay fresh in the refrigerator for about 3 to 4 days. If you want to keep them even longer, freezing is an option; wrap them well to prevent freezer burn, and they should last for up to 3 months. These simple crispy roasted potatoes are great for meal prep!
When you’re ready to enjoy them again, reheating is key to bringing back that glorious crispness. The best method is to pop them back into a hot oven or toaster oven at around 400°F (200°C) for 5-10 minutes, or until heated through and crispy again. Avoid the microwave, as it tends to make them soft and less appealing.
Frequently Asked Questions About Crispy Roasted Potatoes
What’s the best crispy roasted potato seasoning?
For the absolute best flavor, I love a simple yet effective crispy roasted potato seasoning blend. My go-to includes kosher salt, black pepper, garlic powder, and a touch of smoked paprika. You can also add dried herbs like rosemary or thyme, or even a pinch of cayenne for a little heat. The key is to ensure the seasonings are distributed evenly over the oil-coated potatoes before roasting. For more seasoning ideas, check out these easy homemade seasoning mixes.
How long do you roast potatoes for to get them crispy?
The exact time for how long to roast potatoes for crispy results can vary based on your oven and the size of your potato pieces, but generally, at 425°F (220°C), it takes about 30-40 minutes in total. You’ll want to flip them halfway through. Look for them to be deeply golden brown and fork-tender with crisp edges. Don’t be afraid to give them a few extra minutes if they need it!
Why are my roasted potatoes not crispy?
If your roasted potatoes aren’t achieving that coveted crispiness, it’s usually down to one of a few common issues. The most frequent culprit is overcrowding the pan; this causes the potatoes to steam rather than roast. Make sure they have plenty of space. Additionally, ensure your potatoes are completely dry before seasoning and roasting. A damp potato will steam, and you won’t get that lovely crunch. Using enough oil is also critical for crisping!
Can I use different potatoes for this recipe?
Absolutely! While I adore crispy roasted baby potatoes and Yukon Golds for their texture, you can certainly use other varieties. Russets are also fantastic for roasting as they have a high starch content, which lends itself well to crispiness. Just ensure you cut them into uniform pieces, similar in size to the baby potatoes, to guarantee even cooking and crisping.
Variations of Crispy Roasted Potatoes You Can Try
Once you’ve mastered the basic technique for these delightful spuds, you’ll want to explore all the delicious ways to mix them up! I love experimenting with different flavor profiles and even cooking methods to keep things exciting. For instance, you can transform these into amazing garlic herb crispy roasted potatoes by adding fresh rosemary and thyme along with extra garlic during the last 10 minutes of roasting. If you’re craving something a bit different, consider turning them into a crispy potato wedges recipe by cutting larger potatoes into thick wedges instead of halves. Another fun variation is a spicy lime version; toss the cooked potatoes with chili powder, cumin, and a squeeze of fresh lime juice right before serving. For a healthier twist, try using sweet potatoes or even parsnips!
Print
Crispy Roasted Potatoes: 25 Minutes To Perfection
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
These crispy roasted potatoes are the ultimate easy snack for potato lovers! Golden on the outside and fluffy on the inside, they’re seasoned to perfection and baked for maximum crunch—no deep frying needed.
Ingredients
- 2 pounds (900g) baby Yukon gold potatoes, halved
- 3 tablespoons olive oil
- 1 ½ teaspoons kosher salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- Fresh parsley, chopped (optional for garnish)
Instructions
- Preheat the Oven: Preheat to 425°F (220°C) and line a baking sheet with parchment paper.
- Prepare the Potatoes: Wash, dry, and halve the potatoes. Quarter larger ones for even size.
- Toss with Seasonings: In a bowl, toss potatoes with olive oil, salt, pepper, garlic powder, and smoked paprika until well coated.
- Arrange for Roasting: Place potatoes cut-side down on the baking sheet with space between them.
- Roast: Bake for 20–25 minutes, flip, then roast another 10–15 minutes until deeply golden and crispy.
- Garnish and Serve: Sprinkle with fresh parsley and serve hot with your favorite dipping sauce.
Notes
- Don’t overcrowd the pan—space ensures crispiness.
- Dry potatoes thoroughly before seasoning to avoid steaming.
- Use starchy potatoes like Yukon gold or russets for best texture.
- Make it vegan with avocado oil and nutritional yeast.
- Turn into cheesy bites by adding shredded cheese after roasting.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
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