This Roasted Potatoes recipe is seasoned potatoes that are oven baked with nice golden caramelized edges. The perfect side dish for any meal. There’s nothing worse than biting into a thick undercooked potato. These are the best roasted potatoes and my whole family loves them.
OVEN 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’ French 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 this roasted potato recipe I realized they tasted just like those bits at the bottom of the fry bag. Turns out roasted vegetables takes any vegetable to the next level.
TIPS FOR CRISPY POTATOES
There are a couple of tricks to making sure you get the best results. Crispy potatoes with crispy edges and those nice creamy centers.
- Don’t crowd the pan.
- Cut your potatoes small. Small potatoes get crispier than larger ones. Even better if you place them cut side down.
- Use parchment paper.
- Turn up the heat. A higher temperature gives them a nice sear that you can’t get at a lower temperature.
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 chunks.
USE PARCHMENT PAPER
Parchment paper is the my secret tool to perfect cookies and in this case, the perfect roasted potato. 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 brown crisp exteriors and the inside soft when you cook potatoes.
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?
The kind of potato you use matters. I like to use Yukon gold potatoes or Russet potatoes. Yukon golds have a creamy interior and don’t have to be peeled which is why I like them. There’s even a baby potatoes version of Yukons. You could also use red potatoes.
HOW TO ROAST POTATOES
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 a little bit more salt and pepper if needed then serve.
OTHER POTATO RECIPES
- Creamy Potato Soup
- Ruth’s Chris Sweet Potatoes
- Funeral Potatoes
- Twice Baked Potatoes
- Jalapeno Popper Mashed Potatoes
- Crockpot Potato Soup
- Bacon, Egg, and Potato Skillet
- Red Potato Salad
- Slow Cooker Mashed 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 prepared 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.
Your roasted potatoes recipe was delicious, Christy! Also, your tip to use parchment paper worked out so much better than the aluminum I always used in the past!
Yes, I love the crispness it adds.
Awesome potatoes, thanks for the recipe. Turned out perfect at 24 minutes, but my pieces were a little bigger I think. Anyways, thanks!
We love this one too!
I don’t have parchment paper. Can I use non stick aluminum foil?
How many calories are in each serving?
I haven’t made this yet. Can I add cut up bell peppers and onions to this?
You could definitely add some onions to this!
Yum, this is the perfect side dish for Easter. I’m definitely saving this recipe!
Mu husband loved these potatoes! Thanks for the delicious recipe!
These are the only roasted potatoes we make at our house! They are so good! The key is to cut them small and not overcrowd the pan. I also use a silicon baking mat in place of parchment paper. Perfect potatoes!
I love them so much!
These look so good! Totally need to make them for a side tomorrow night!