Crispy Oven Roasted Potatoes

If you’ve ever wanted restaurant-style crispy oven roasted potatoes at home, this method delivers every single time. The potatoes come out golden, caramelized on the edges, fluffy inside, and seasoned simply so the flavor really shines.

Yukon gold potatoes work beautifully here because they hold their shape, crisp well, and stay creamy in the center, but baby potatoes or any thin-skinned variety will also do the job.

The secret? A quick ice-cold rinse to remove surface starch, plenty of airflow on the sheet pan, and roasting at a high temperature. A little butter helps the bottoms brown while olive oil brings the crisp.

These potatoes make the perfect side for chicken, steak, breakfast plates, holiday dinners, or your favorite weeknight meals.

What You Need To Make Roasted Potatoes

Potatoes

• Yukon gold potatoes or baby potatoes, cut into bite-size pieces
• Olive oil
• Fine sea salt
• Garlic powder
• Paprika
• Black pepper
• Butter, cut into small pieces

For Garnish

• Fresh parsley
• Grated parmesan (optional)

How To Make Simple Roasted Potatoes

Step 1: Preheat

Set your oven to a high temperature so the potatoes roast quickly and evenly.

Step 2: Prep the Potatoes

Cut potatoes into uniform pieces to ensure even cooking.

Place the potatoes in ice-cold water for a few minutes. This step helps pull out starch, which leads to crispier edges.

Drain well, then pat completely dry.

Step 3: Season

Transfer potatoes to a large bowl.

Add olive oil, salt, garlic powder, paprika, and pepper.
Toss until everything is coated and the seasoning sticks to the surface.

Step 4: Arrange for Roasting

Line a sheet pan with parchment paper. Spread potatoes into a single layer with as many flat sides touching the pan as possible. Dot with small pieces of butter.

Step 5: Roast Until Crispy

Bake until the bottoms turn deep golden and release easily from the sheet pan. Flip, then continue roasting until the potatoes are crisped on every side and fork-tender.

Step 6: Finish and Serve

Taste and add a little more salt if needed. Sprinkle with fresh parsley and parmesan if using.
Serve warm, with your favorite main course. These are perfect for my Loaded Taco Bowls or as a side dish to my Pan Seared Steak!

Tips for Extra Crispy Oven Roasted Potatoes

• Don’t skip drying them thoroughly. Moisture is the enemy of crisp.
• High heat is key for caramelized edges.
• Use parchment, not foil. Foil traps steam and softens the potatoes.
• Flip only once. Too much stirring prevents browning.
• Spread them out so they roast instead of steam.

Mix It Up With Different Flavor Profiles

• Smoky: add smoked paprika or chili powder
• Herby: toss with rosemary, thyme, or Italian seasoning
• Cheesy: add parmesan during the last 10 minutes
• Lemon Garlic: finish with lemon zest and extra minced garlic

Storage and Reheating Tips

• Fridge: store leftovers for up to 4 days.
• Reheat: air fry or roast to restore crispiness.
• Freezing: these are best enjoyed fresh as potatoes tend to soften when frozen.

Crispy Oven Roasted Potatoes

Crispy roasted potatoes made with Yukon golds, simple seasonings, and a high-heat roasting method. Golden, fluffy, and perfect for weeknight dinners or holiday meals.

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Prep Time 10 minutes mins

Cook Time 50 minutes mins

Servings: 4

Course: Side Dish

Cuisine: American

Ingredients

  

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• 2 lbs Yukon gold potatoes cut into bite-size pieces about 1/2” thick unpeeled, scrubbed or baby potatoes
• 2 Tbsp extra virgin olive oil
• 1 tsp fine sea salt
• 1 tsp garlic powder
• ½ tsp paprika
• ½ tsp freshly ground black pepper or more to taste
• 2 Tbsp unsalted butter cut into pieces
• 2 Tbsp parsley finely chopped to garnish
• 1/4 cup parmesan cheese grated to garnish optional

Method

 

1. Preheat the oven to 425ºF.
2. Cut potatoes into bite-sized pieces, about 1/2” to 3/4” thick and place in a large mixing bowl. Wash potatoes in cold water with about 2 cups of ice cubes. Let them sit in cold water for a few minutes, and then drain well and thoroughly pat dry with a tea towel or paper towels (this is very important!) and place in a large dry mixing bowl.
3. Drizzle with olive oil and season with salt, garlic powder, paprika, and pepper. Toss it all together to combine, then coat in oil.
4. Arrange on a large parchment-lined baking sheet, keeping the potatoes in a single layer with the flat sides facing down as much as possible.
5. Dot the top of the potatoes with pieces of butter. Bake at 425ºF for 25-30 min until golden on the bottom and release easily from the pan, then flip using a spatula and roast another 15-20 min or until golden brown and crispy in spots and tender when pierced with a fork.
6. Sprinkle with kosher salt to taste if needed, garnish with parsley and/or parmesan, and serve warm

Nutrition information is automatically calculated, so should only be used as an approximation.