Crispy Roasted Potatoes
Crispy Roasted Potatoes are seasoned potatoes that are oven baked with nice golden caramelized edges. A great side dish for any meal. There’s nothing worse than biting into a thick undercooked potato. I make these roasted potatoes for my family and they fight over the last pieces.
CRISPY ROASTED POTATOES
I’m totally the girl who won’t order fries but then sneaks plenty of fries from my husband and kids. Besides cookies, fries are my thing. My kryptonite.
We have a Friday night tradition of taking our kids to Chick-Fil-A. I order a salad, eat everything but the lettuce, and then eat all my kids’ fries.
My favorite part are the little tiny ends of the fries that break off at the bottom of the container. They’re salty, crispy, and ALL MINE!
The first time I made these Crispy Roasted Potatoes I realized they tasted just like those bits at the bottom of the fry bag. You know what else these are great in? This Bacon, Egg, and Potato Breakfast Skillet!
TIPS FOR CRISPY POTATOES
There are a couple of tricks to making sure you get perfected roasted and crispy potatoes.
- Don’t crowd the pan.
- Cut your potatoes small.
- Use parchment paper.
- Turn up the heat.
DON’T CROWD THE PAN
A sheet pan will hold two pounds of potatoes and still have plenty of room to let the potatoes get their roast on. If you try adding more than that you will end up with soggy potatoes. Make sure potatoes are in a single even layer with some room to breathe.
CUT YOUR POTATOES SMALL
If you cut your potatoes too large, you’re never going to reach crispy potato status. You’ll want to cut them between 3/4 inch and 1 inch.
USE PARCHMENT PAPER
Parchment paper is the my secret tool to perfect cookies and in this case, perfect potatoes. They don’t stick and get nice and crispy.
TURN UP THE HEAT
Since we are technically faux-frying these potatoes, high heat is essential to getting the outside golden and crispy and the inside soft.
CAN I MAKE THESE POTATOES AHEAD OF TIME?
Yes. You can roast these and then keep them in the fridge for during the week. To reheat, lay in a single layer on a baking sheet for 5-10 minutes to get crispy.
Look how golden and crispy these are. I know a potato side dish isn’t super exciting, but I’m all about sharing those dinner staples that we eat often.
WHAT KIND OF POTATOES SHOULD I USE?
I like to use Yukon gold potatoes or Russet potatoes.
OTHER POTATO RECIPES
- Creamy Potato Soup
- Ruth’s Chris Sweet Potato Casserole
- Funeral Potatoes
- Twice Baked Potatoes
- Jalapeno Popper Mashed Potatoes
- Crockpot Potato Soup
- Bacon, Egg, and Potato Skillet
Crispy Roasted Potatoes
These Crispy Roasted Potatoes are seasoned potatoes that are oven-baked with nice golden caramelized edges. A great side dish for any meal.
- 2 lbs Yukon gold potatoes, washed and dried and cut into 1/2 inch cubes (do don't have to peel them)
- 1 1/2 Tablespoons olive oil
- 1/2 teaspoon garlic salt
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
Preheat oven to 425 degrees and line a rimmed sheet pan with parchment paper.
Place potatoes in a large bowl and drizzle with olive oil, garlic salt, salt and pepper. Toss well.
Arrange potatoes in a single layer on the baking sheet and bake for 20 minutes. Stir potatoes and bake for another 20 minutes or until desired crispness. Potatoes should have nice caramelized edges. Add more salt and pepper if needed then serve.