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.
There’s nothing worse than biting into a thick undercooked potato. I make these Crispy 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.
There are a couple of tricks to making sure you get perfected roasted and crispy potatoes.
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.
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.
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.
If you love these Crispy Roasted Potatoes, you’ll love these potato recipes:
Crispy Roasted Potatoes
- 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.