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.
Servings: 4
Ingredients
- 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
Instructions
- Preheat the oven to 425ºF.
- 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.
- Drizzle with olive oil and season with salt, garlic powder, paprika, and pepper. Toss it all together to combine, then coat in oil.
- 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.
- 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.
- Sprinkle with kosher salt to taste if needed, garnish with parsley and/or parmesan, and serve warm