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
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.
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.