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Close up of crispy roasted potatoes in a bowl.

Best Crispy Roasted Potatoes Recipe

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.
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Prep Time 10 minutes
Cook Time 35 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 149
Ingredients Method Nutrition Notes

Ingredients
  

  • 2-3 russet potatoes or 4-5 Yukon golds, peeled and diced into bite-sized pieces.
  • 2 tbsp olive oil
  • 1 ½ tsp kosher salt
  • 1 tsp garlic powder
  • 2 tsp dried parsley

Method
 

  1. Preheat the oven: Preheat your oven to 400°F (204°C). Line a large baking sheet with parchment paper or foil for easy cleanup.
  2. 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.
  3. Season the potatoes: In a large bowl, toss the potatoes with olive oil, kosher salt, garlic powder, and dried parsley until evenly coated.
  4. 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.
  5. Serve: Serve hot as a side dish with your favorite main course. Add an extra sprinkle of salt or fresh herbs if desired!

Nutrition

Serving: 1servingCalories: 149kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 878mgPotassium: 455mgFiber: 1gSugar: 1gVitamin A: 2IUVitamin C: 6mgCalcium: 16mgIron: 1mg

Notes

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.

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