Crispy Roasted Potatoes
I don’t know about you, but I’ll never say no to Crispy Roasted Potatoes! They’re golden, garlicky, and come out perfectly crisp every single time with minimal effort.
I am a die hard potato lover. I can’t help it! They just go with everything!! After making my fair share of potatoes, I’ve learned that a few small tweaks make all the difference, especially with this crispy roasted potatoes recipe. Drying the potatoes thoroughly, not crowding the pan, and roasting at the right temperature are key for that crispy edge and fluffy interior.
I also love the flavor combo here, since it goes with everything. It’s simple but effective with garlic powder, dried parsley, and plenty of kosher salt. They pair well with everything from roast chicken to scrambled eggs, and you can even toss them into a breakfast bowl or my pesto chicken bowls!
Ingredients You Need
- 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.
How to Make the Crispiest Roasted Potatoes
For the full recipe and instructions, see below.
- Preheat the oven: Preheat your oven to 400°F (204°C). Line a large baking sheet with parchment paper or foil for easy cleanup.
- Prep the potatoes: Wash and peel the potatoes if desired. Cut them into small, even-sized cubes, about ½ inch for maximum crispiness. Pat dry thoroughly with a clean 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 35-40 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 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!
How to Serve Them
These crispy roast potatoes are the kind of side dish that works morning, noon, or night. Serve them with roasted meats, grilled chicken, or burgers, or tuck them into breakfast burritos and egg scrambles. I also love pairing them with pesto marinated chicken or serving them as a base for a hearty bowl with veggies, greens, and a fried egg on top!
Frequently Asked Questions
Not at all, it’s totally up to you! The skins can add extra texture and flavor, especially with Yukon golds. Just make sure to scrub them well before using them.
The most common culprits are excess moisture and crowding the pan. 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.
Absolutely. Try smoked paprika, onion powder, Italian seasoning, or even a pinch of cayenne if you want a kick!
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 5–10 minutes to restore their crispiness, or warm them in a skillet with a splash of oil.
Best Crispy Roasted Potatoes Recipe
Ingredients
Method
- Preheat the oven: Preheat your oven to 400°F (204°C). Line a large baking sheet with parchment paper or foil for easy cleanup.
- Prep the potatoes: Wash and peel the potatoes if desired. Cut them into small, even-sized cubes, about ½ inch for maximum crispiness. Pat dry thoroughly with a clean 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 35-40 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 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!
