Recipe Overview
Why you’ll love it: Learn how to make crispy roasted potatoes – it’s SO easy and they’re irresistibly delicious. Roasted potatoes go well with everything and are an easy side to make.
How long it takes: 35 minutes in the oven, plus an hour for soaking
Equipment you’ll need: sheet pan, bowl, clean towel
Servings: 5
Oven Roasted Potatoes
Creamy red skin potatoes, cubed and roasted simply with olive oil, salt, and pepper, are delightfully crispy and so, so tasty. They are easy to make in your oven and are a classic side dish for breakfast, lunch, or dinner.
I might even venture to say oven roasted potatoes are better than fries (!) especially with a dollop of sour cream and a sprinkling of fresh chives or a drizzle of healthy ranch dressing. I also love them with tzatziki! I could eat an entire sheet pan of these in one sitting. You’ll get what I’m talking about when you try these potatoes.
Potato IQ
Did you know that potatoes are good for you? While they are high in carbs (mostly starch), they also contain important vitamins and minerals, particularly potassium. The skin has additional benefits, including fiber and polyphenols (an antioxidant). Red potatoes are one of the healthiest choices (Healthline).Best Crispy Roasted Potatoes
This recipe is a basic how-to technique. Once you learn the easy steps, crispy roasted potatoes will be a side dish that you’ll turn to again and again. These potatoes go with nearly everything and are “fancy” enough to serve to company. Pretty much everyone I’ve ever met likes these potatoes.
Perfect for breakfast. Consider making oven roasted potatoes for instead of hash browns or American fries. They are a healthier choice and you don’t have stand over the stove. Add a sheet pan of baked bacon to the oven and all you’ll have to do is scramble the eggs.
Roasted potatoes are great on a salad or a meal bowl. Add crispy roasted potatoes to fresh green lettuce or spinach, toss on a few radish slices, thinly sliced red onion, and tomatoes, and top with homemade red wine vinaigrette or honey mustard dressing. So good!
They make a great side dish. Serve roasted potatoes with baked salmon or parmesan baked cod. They go great with grilled steak or chicken, too. I often make them as a side with sautéed pork tenderloin with apples and onions.
“My go-to recipe for potatoes. Thank you!”
Ingredient Notes
- Red Skin Potatoes: You’ll need about a pound and a half of these tender skinned potatoes. Yukon gold potatoes are another variety that works really well or those really cool purple potatoes. Try a colorful mixture! There’s no need to peel the potatoes first. Just give them a light scrubbing. Size isn’t really important as long as you cut them into evenly sized cubes.
- Olive Oil: Most oils are fine but I prefer olive oil because it adds flavor. Be sure to choose an oil with a fairly high smoke point.
- Kosher Salt & Coarsely Ground Black Pepper: Coarse salt is great for roasting because it gives nice little pops of flavor. If you use fine salt, use a little less.
How To Make The Crispiest Potatoes
I have four important tips for achieving the best crispy roasted potatoes.
- SOAK your potato chunks in cold water. This removes some of the starch and helps get them super duper crispy. Soak them at least one hour.
- Preheat the oven with your pan in the oven. That way the pan is nice and hot when you add the potatoes and the crisping action starts immediately.
- DRY the potatoes after draining them. And then dry them a little more. Water = Steam = Soggy = BAD BAD BAD. I use a lint-free cotton kitchen towel. Paper towels are fine, too. Toss the potatoes with oil and seasonings once they’re dry.
- DO NOT OVERCROWD your pan. Just don’t do it. If you do, they’ll steam instead of getting crispy. How many times have I said “crispy?” Crispy. Crispy. Crispy.
So there you have it. Easy steps to take but they yield a huge result. You’ll be happy you went the extra mile!
Sheet Pan Basics
A sheet pan is a kitchen work horse. I use mine nearly every day. Look for a shallow rimmed pan, 18 x 13 inches. Aluminum pans are popular because they heat up quickly. Some come with nonstick surfaces.
Possible Recipe Variations
- Slice the potatoes into wedges (like thick cut fries) or quarter them for a different look. If you have an air fryer, be sure to try my air fryer potato wedges recipe.
- Make a bigger batch. That’s just fine but remember: You don’t want to overcrowd the potatoes in the pan. It’s better to use two pans. Rotate the pans if necessary so that the potatoes bake evenly.
- Easier cleanup: Line the pan with parchment paper. However, and I’m sorry to have to break it to you because we all love easier cleanups, your potatoes won’t brown as nicely or get as crispy.
Get a head start: Prep the potatoes up to a day ahead. Scrub the potatoes, cut them into cubes, and submerge the cut potatoes in cold water. Refrigerate them overnight in the water.
Refrigerate: Roasted potatoes are the crispiest when served right away. If you have leftovers, put them into a tightly covered container after they’ve had a chance to cool down to room temperature. Store in the refrigerator for up to four days.
Freeze: Cooked potatoes can be frozen for up to six months. There’s no need to thaw them before reheating.
Reheat: Reheat the potatoes in the oven, toaster oven, or air fryer for best results (we love air fryer potatoes). Single portions can be heated in the microwave but they tend to become soggy and just aren’t as tasty.
More Crispy Potatoes
- Rosemary Roasted Potatoes or Garlic Roasted Potatoes
- Roasted Fingerling Potatoes
- Oven Roasted Smashed Potatoes
- Easy Loaded Potato Skins
- Seasoned Grilled Potatoes
- Air Fryer French Fries or Air Fryer Potato Wedges
- Parmesan Potatoes
More Potato Recipes
The Best Crispy Roasted Potatoes
Ingredients
- 1 ½ pounds Yukon gold potatoes (about 5 cups diced)
- 3 tablespoons extra virgin olive oil (other types of oil work well, too)
- 1 teaspoon kosher salt
- ½ teaspoon coarse black pepper (or to taste)
Instructions
- Scrub the potatoes (no need to peel them) and dice the potatoes into ½ -inch pieces, as evenly as possible. You should have about 5 cups of cubed potatoes.1 ½ pounds Yukon gold potatoes
- Rinse the potatoes under cold water. Soak them in a bowl of cold water for at least 1 hour (or overnight). Change water if it looks cloudy.
- Place a rimmed sheet pan (18 x 13 inches) inside the oven. Preheat the oven to 425°F.
- When oven is preheated, drain potatoes and rinse with more cold water. Put them on a clean lint-free towel and dry thoroughly. Dry the bowl and return the potatoes to the bowl.
- Add oil, salt, and pepper. Toss the potatoes in the oil mixture until they're well-coated. (Don’t do this step until the oven is preheated.)3 tablespoons extra virgin olive oil, 1 teaspoon kosher salt, ½ teaspoon coarse black pepper
- Carefully remove the hot pan from oven and add the potatoes. Spread them in an even layer and return the pan to the oven.
- Roast the potatoes for 25 minutes. Stir and return the pan to the oven for 10 minutes, or until the potatoes are golden brown and fork tender.
Notes
- Potato choices: Any type of potato will work but I prefer tender-skinned potatoes that don’t necessarily have to be peeled. Red potatoes or Yukon gold potatoes are my favorites. Russet potatoes can be roasted but they have thicker skins so you may want to peel those.
- With onions: Add 1 cup onion, cut into 1 inch chunks, to roasting pan if desired. Don’t cut the onions too small or they’ll scorch.
- Add seasoning: Try garlic powder or onion powder, paprika, dried rosemary or thyme, or even chili powder. Try my all-purpose seasoning or seasoned salt (omit salt and pepper). The potatoes can be seasoned any way you like!
- Convection bake: Convection ovens use forced air to cook foods (similar to an air fryer). Newer stove models are calibrated to take the guesswork out so you should be able to set the oven at the same temperature (425°F). If you have an older model, set the temperature 25°F less. Check the potatoes frequently to make sure they aren’t getting too done.
- Storage & reheating: Leftover roasted potatoes can be stored in the refrigerator for up to 4 days or in the freezer for six months. They do not need to be thawed before reheating. Reheat potatoes in oven, toaster oven, or air fryer for best results. Microwaving will result in soggy potatoes.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
These are great. I tossed them in olive oil, Veggie Sesoning (green package in vegetable isle I think), Larry’s seasoned salt and baked as directed. They made excellent steak and potato burritos. Thank!
I’m so glad you liked these, Nadine! Thanks for taking the time to come back and leave a comment!
A website called “layers of happiness” is using many of your captions for this recipe word for word. Since your recipe was posted months earlier, and her name and is Emily, I’m assuming the sites aren’t affiliated and she’s the one plagiarizing. Just thought you should know. Here’s her recipe: http://www.layersofhappiness.com/extra-crispy-roasted-potatoes/
I know :(
I appreciate you letting me know…I’ve reached out to the owners of that site multiple times with no response so I gave up and decided to put my energy elsewhere. I think it’s so sad that they would stoop to that level. (And strange!)
Again I SO appreciate you letting me know! Thank you!
I’m trying this method tomorrow for a big group. I’d like to prepare the potatoes early in the day. Should i soak all day in the fridge till i’m ready to dry and cook? If not, will they discolor after i dry them in the early afternoon (not cooking them until 6pm). Maybe toss them in the oil and let them ‘marinate’ for the afternoon to avoid discoloration?
Soak them overnight in water and then drain and dry well immediately prior to cooking. I hope you love them!
Great delicious potatoes. So easy to make and we loved the delicious flavor!!
Thanks for taking the time to come back and leave a comment! I’m so glad you liked these!
Are you connected with [link removed]? Recipes are different but I thought it was weird to that almost the same intro/descriptions word-for-word. Just thought I’d give you a heads up.
Otherwise, thank you for the recipe! Will be trying it out tonight :)
I am not! I’ve contacted them several times about the plagiarism there, but they never respond. I decided not to waste any more energy on it at this point…but it is very frustrating! I appreciate you letting me know about it…and I hope you loved the potatoes!
Made these last night to accompany skirt steak. Used mixed color marble potatoes, cut in half. Absolutely fabulous, but they took nearly an hour to crisp—turned oven to convection 425 after twenty-five minutes. Took another 25 min, but the result was worth the wait!
I’m so happy to hear that! It definitely depends on how large your potatoes are and some ovens can really vary. I’ve been loving convection for roasting vegetables and potatoes lately, it makes everything so crispy!
I made these tonight! Awesome recipe! I did add some cilantro and thyme because I had it available, paired it with skillet cooked steak. This is def a great dish and your instructions were on point. Thank you!
Hi Will! I’m so glad you liked these potatoes! I love your additions…and they’re so perfect with steak! Thanks for taking the time to come back and leave a comment!
I am wondering what temperature you used? Maybe I missed that
Hi Shirley, you cook these at 425 degrees Fahrenheit. You could go up to 450 if you want.
What is the temperature???? Thanks
I was surprised how well your recipe worked. I have Been trying for years to make crispy oven roasted potatoes, and failing. I followed your recipe and added herbs de Provence. My family loved it! Thanks for your recipe.
I’m so happy you were pleasantly surprised! Thanks for taking the time to come back and leave a comment!