These crispy roasted potatoes are golden brown on the outside, fluffy on the inside, and perfectly seasoned for a savory side dish that complements any meal. Whether paired with roasted meats, served alongside breakfast eggs, or enjoyed as a snack, these potatoes are always a crowd-pleaser.

Why You’ll Love This Recipe

Perfectly crispy exterior with tender interior
Uses simple, pantry-friendly ingredients
Versatile side dish for any meal
Easily customizable with herbs and spices
Oven-baked — no frying required

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Russet or Yukon Gold potatoes
Olive oil
Garlic powder
Paprika
Salt
Freshly ground black pepper
Fresh parsley (optional, for garnish)

Directions

Preheat the oven:
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil for easy cleanup.
Prepare the potatoes:
Wash and peel the potatoes if desired. Cut into uniform cubes (about 1 inch). Soak in cold water for 15–30 minutes to remove excess starch, then drain and pat dry thoroughly.
Season the potatoes:
In a large bowl, toss the dried potato cubes with olive oil, garlic powder, paprika, salt, and pepper until evenly coated.
Arrange on baking sheet:
Spread the potatoes in a single layer on the prepared baking sheet, making sure they are not overcrowded for even browning.
Roast:
Bake for 25–30 minutes, flipping halfway through, until the potatoes are golden brown and crisp on all sides.
Garnish and serve:
Remove from the oven and sprinkle with fresh chopped parsley before serving, if desired.

Servings and timing

Servings: 4
Prep Time: 10 minutes (plus optional soaking time)
Cook Time: 30 minutes
Total Time: 40–60 minutes

Variations

Herb roasted: Add rosemary, thyme, or oregano before roasting.
Spicy version: Mix in cayenne pepper or chili flakes for a kick.
Cheesy potatoes: Sprinkle grated Parmesan during the last 5 minutes of baking.
Lemon garlic: Add fresh lemon zest and minced garlic for a zesty flavor.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating: Reheat in the oven at 375°F (190°C) for 10–15 minutes to regain crispiness. Avoid microwaving to prevent sogginess.
Freezing: Not recommended, as texture may be compromised.

FAQs

What type of potatoes are best for roasting?

Russet and Yukon Gold potatoes are ideal because they crisp well and have a creamy interior.

Why do I need to soak the potatoes?

Soaking helps remove surface starch, which leads to crispier results when roasting.

Can I roast these without oil?

Oil is essential for achieving a crispy texture and even browning. A small amount goes a long way.

Should I peel the potatoes?

Peeling is optional. Keeping the skin on adds texture and nutritional value.

How do I keep the potatoes from sticking to the pan?

Use parchment paper or a well-oiled pan. Make sure potatoes are dry and not overcrowded.

Can I prepare them in advance?

Yes, parboil or soak, dry, and refrigerate until ready to roast. Roast just before serving.

What can I serve roasted potatoes with?

They go well with roasted meats, grilled vegetables, eggs, or even as a snack with dipping sauce.

How do I make them extra crispy?

Soak, dry thoroughly, and roast at high heat without overcrowding the pan. A convection setting also helps.

Can I use sweet potatoes instead?

Yes, but sweet potatoes won’t get as crispy and will need slightly less cooking time.

Why aren’t my potatoes browning?

Ensure your oven is fully preheated, the potatoes are dry, and they have enough space on the pan.

Conclusion

Crispy roasted potatoes are a staple side dish that’s both simple and satisfying. With a few key techniques, such as soaking and high-heat roasting, you can achieve perfect results every time. Whether served for breakfast, lunch, or dinner, these potatoes are guaranteed to become a favorite.