Crispy Roasted Potatoes (Easy Oven Method)

These Roasted Potatoes are crispy on the outside, soft and fluffy on the inside, and seasoned with garlic, herbs, and olive oil for the perfect balance of flavor. They make an easy, dependable side dish that pairs well with almost anything—chicken, beef, pork, casseroles, or cozy weeknight meals—using simple ingredients for big flavor and always a family favorite.

Recipe Card

Prep Time: 10 minutes Cook Time: 35 minutes Total Time: 45 minutes Servings: 4

Ingredients

2 pounds baby gold or red potatoes, halved

3 tablespoons olive oil

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

1 teaspoon dried rosemary (or thyme)

Fresh parsley, chopped (optional)

Instructions

1. Preheat oven to 425°F.

2. Line a baking sheet with parchment paper or lightly grease it.

3. In a large bowl, combine potatoes, olive oil, salt, pepper, garlic powder, onion powder, paprika, and rosemary. Toss well until evenly coated.

4. Spread potatoes in a single layer on the baking sheet, cut sides down for maximum crispiness.

5. Roast for 30–35 minutes, flipping once halfway through, until golden and crispy.

6. Garnish with parsley if desired and serve warm.

How to Serve

Serve as a versatile side dish with chicken, steak, pork chops, casseroles, or holiday meals. These also make a great breakfast side with eggs.

Tips

• Avoid overcrowding the pan—this keeps the potatoes crispy.

• Use baby potatoes for the best texture and even cooking.

• Add fresh garlic in

the last 10 minutes to prevent burning.

• For extra crispiness, broil the potatoes for 1–2 minutes at the end.

FAQ

Q: What type of potatoes are best for crispy roasted potatoes?

A: Yukon Golds and Russet potatoes are the best options. Yukon Golds get creamy inside with a golden crust, while Russets get extra crunchy on the outside.

Q: How do I keep the potatoes from turning soggy?

A: Make sure the potatoes are fully dried after rinsing, don’t overcrowd the pan, and roast at a high heat (425–450°F). Moisture and overcrowding are the main reasons they get soft instead of crispy.

Q: Why should I parboil or soak the potatoes first?

A: Soaking removes excess starch, helping them crisp better. Parboiling softens the outer layer, which creates fluffy edges that turn beautifully crunchy in the oven.

Q: What’s the best oil for roasting potatoes?

A: Olive oil works great, but avocado oil is excellent for high-heat roasting. Use enough to lightly coat each piece — oil helps create that crispy crust.

Q: Should I flip the potatoes while roasting?

A: Yes. Flip them halfway through baking so each side gets evenly browned and crispy.

Q: How do I season crispy roasted potatoes?

A: Salt, pepper, garlic powder, onion powder, smoked paprika, Italian seasoning, rosemary, or thyme are all perfect choices. Season generously — potatoes absorb flavors well.

Q: Can I prep the potatoes ahead of time?

A: Yes. You can cut and soak them for up to 24 hours before roasting. Just be sure to dry them thoroughly before adding oil and seasoning.

Q: Why aren’t my potatoes browning in the oven?

A: Common reasons include too much moisture, the oven not fully preheated, not enough oil, or overcrowding the pan. For best results, use a large baking sheet and spread potatoes in a single layer.

Q: Can I use an air fryer to make crispy roasted potatoes?

A: Absolutely! Roast at 400°F for 18–22 minutes, shaking the basket halfway through. The air fryer produces super crispy edges with less oil.

Q: What can I serve crispy roasted potatoes with?

A: These pair perfectly with roasted chicken, steak, breakfast dishes, grilled meats, salads, or as a holiday side with ham or turkey.