Best Crispy Roasted Potatoes
If there’s one side dish I’ll never stop making, it’s these Crispy Roasted Potatoes. I swear I’ve made them a hundred times, and they never fail me. They’re ridiculously straightforward! That means no soaking, parboiling, flour-dusting, or any of those extra steps you’ll see in other “crispiest ever” potato recipes. Just simple ingredients, a hot oven, and the one trick that actually makes a difference: patting the potatoes completely dry before seasoning. They come out golden, salty, and perfect every single time.
After truly making my fair share of roasted potatoes, I learned that drying the potatoes is truly the secret to easy yet crispy potatoes. As soon as I slice them, I grab a couple of paper towels and press out as much moisture as I can. It takes maybe 30 seconds, but it gives you a crisp exterior without any fuss. I’ve tried skipping it out of laziness (more than once), and every time the potatoes come out softer and a little sad, so trust me, that tiny step matters!
Plus, roast potatoes are pretty much the definition of a versatile side dish. You name it, they go with it. I like to keep things simple and just season them with garlic, parsley and salt. But you can add other herbs if you want, depending on what you are serving them with!
Why This Crispy Roasted Potatoes Recipe Works
- Truly simple and fuss-free. No soaking, no boiling, and no extra steps! Just chop, dry, season, and roast. The potatoes come out crispy without any over-complications.
- Tested (by me!) a hundred times. I make these constantly, and they’re reliable every single time. You get golden edges, soft centers, and the perfect flavor.
- Pairs with almost any meal. You can serve these for breakfast, lunch, and dinner. No matter what, they will fit in!
- Easily customizable. You can swap the seasonings, change the potato variety, or finish them with herbs or cheese depending on what you’re serving!
Best Roasted Potatoes Ingredients
- Russet Potatoes or Yukon Gold Potatoes: Russets get ultra crispy, while Yukon golds are a bit creamier inside. Both are great, so use what you like!
- Olive Oil: Helps the edges crisp up and adds richness.
- Kosher Salt: Regular salt works too, but reduce slightly.
- Garlic Powder: Adds savory depth without burning like fresh garlic can in the oven.
- Dried Parsley: Brings a mild herby flavor and a bit of color.
Crispy Roasted Potatoes Variations & Substitutions
- Spices: Swap the dried parsley for rosemary, thyme, Italian seasoning, or even mix of fresh herbs added after roasting.
- Oil: Use avocado oil or canola oil instead of olive oil if you prefer a neutral or higher-heat option.
- Add Cheese: I mean, why not?! For cheesy potatoes, sprinkle fresh Parmesan over the top right when they come out of the oven.
How to Make Crispy Roasted Potatoes in the Oven
For the full list of ingredients and instructions, click here.- Preheat the oven: Preheat your oven to 400°F (204°C). Line a large baking sheet with parchment paper for easy cleanup. I don’t use foil with potatoes as sometimes they stick to it.
- Prep the potatoes: Wash and peel the potatoes if desired. Cut them into small, even-sized cubes, about ½ inch. Pat dry thoroughly with paper towels or a clean kitchen towel to remove excess moisture.
- Season the potatoes: In a large bowl, toss the potatoes with olive oil, kosher salt, garlic powder, and dried parsley until evenly coated.
- Roast: Spread the seasoned potatoes out in a single layer on the prepared baking sheet, making sure they aren’t crowded. Roast for about 30-35 minutes, flipping halfway through, until golden brown and crispy on the edges.If you want them to be crispier, turn on the broiler for a few minutes at the end, but keep a close eye on them.
- Serve: Serve hot as a side dish with your favorite main course. Add an extra sprinkle of salt or fresh herbs if desired!
Lauren’s Top Tips for the Best Crispy Potatoes
- Pat them completely dry! Removing surface moisture is the single most important step in achieving a crisp exterior, and it works faster than parboiling or soaking.
- Don’t crowd the baking sheet. Giving the potatoes space ensures they roast instead of steam, helping every side crisp up.
- Cut the potatoes evenly. Uniform pieces cook at the same rate, so you won’t end up with some burnt and some underdone.
- Use parchment, not foil! Foil tends to stick to diced roasted potatoes, but parchment allows the potatoes to brown evenly while releasing easily.
What to Serve with Roasted Russet Potatoes
These crispy roast potatoes are the kind of side dish that works morning, noon, or night. Serve them with meats like my pesto marinated chicken or Mediterranean chicken thighs. I always pop them into my pesto chicken quinoa bowls. And they also go great in my breakfast burrito bowls or you can use them in patatas bravas salad bowls!
How to Store Leftover Roast Potatoes
Store any leftover roasted potatoes in an airtight container in the fridge for up to 4 days. To reheat, pop them in a 400°F oven, toaster oven, or air fryer for 5 to 10 minutes to restore their crispiness, or warm them in a skillet with a splash of oil!
Roasted Russet Potatoes FAQs
Be sure to dry the potatoes well and give them space to roast evenly! If you find they aren’t as crispy as you want, feel free to turn on the broiler for a few minutes at the end of baking and they will crispy right up!
Some of the most popular seasonings for crispy potatoes include garlic powder, onion powder, paprika (regular or smoked), dried parsley, Italian seasoning, rosemary, thyme, and simple salt and pepper. You can also use blends like Cajun seasoning, taco seasoning, or lemon pepper for an easy flavor boost!
The most common mistake is not drying the potatoes thoroughly before seasoning them. Excess moisture causes the potatoes to steam instead of roast, which keeps the edges soft instead of crisp. Crowding the baking sheet and using foil (which can trap steam) are also frequent culprits of not so crispy potatoes!
More Favorites to Try
- Parmesan Roasted Vegetables
- Mexican Lime Pickled Onions
- Parmesan Broccoli
- Air Fried Chickpeas
- Easy Mexican Rice
Crispy Roasted Russet Potatoes Recipe
Ingredients
Method
- Preheat your oven to 400°F (204°C). Line a large baking sheet with parchment paper for easy cleanup. I don’t use foil with potatoes as sometimes they stick to it.
- Wash and peel the potatoes if desired. Cut them into small, even-sized cubes, about ½ inch. Pat dry thoroughly with paper towels or a clean kitchen towel to remove excess moisture.
- In a large bowl, toss the potatoes with olive oil, kosher salt, garlic powder, and dried parsley until evenly coated.
- Spread the seasoned potatoes out in a single layer on the prepared baking sheet, making sure they aren’t crowded. Roast for about 30-35 minutes, flipping halfway through, until golden brown and crispy on the edges.If you want them to be crispier, turn on the broiler for a few minutes at the end, but keep a close eye on them.
- Serve hot as a side dish with your favorite main course. Add an extra sprinkle of salt or fresh herbs if desired!
Nutrition
Notes
Top Tips:
- Pat them completely dry! Removing surface moisture is the single most important step in achieving a crisp exterior, and it works faster than parboiling or soaking.
- Don’t crowd the baking sheet. Giving the potatoes space ensures they roast instead of steam, helping every side crisp up.
- Cut the potatoes evenly. Uniform pieces cook at the same rate, so you won’t end up with some burnt and some underdone.
- Use parchment, not foil! Foil tends to stick to diced roasted potatoes, but parchment allows the potatoes to brown evenly while releasing easily.
