Don’t settle for soggy potatoes. Learn how to make crispy roasted potatoes – it’s SO easy! They’re irresistibly delicious.

Recipe Overview

Why you’ll love it: These crispy potatoes go well with everything and are easy 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

Close up of a large bowl of crispy roasted potatoes.
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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.

Crispy roasted potatoes vs. soggy roasted potatoes: one is a clear winner and one just isn’t worth the calories. You could liken it to a fight between good and evil but that’s probably a bit overdramatic.

Ben is a huge fan of these little roasted guys. He always picks out the crispiest ones. So do I. That’s why it’s imperative that maximum crispiness is achieved. This is serious business, folks.

I might even venture to say they 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.

Close up of roasted potatoes on a sheet pan.

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).

About 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.

Serve them 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.

Ingredients You’ll Need

  • 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: A little oil is necessary to crisp the potatoes up. This heart-healthy oil adds a good flavor to the potatoes, too.
  • Kosher Salt: Coarse salt is great for roasting because it gives nice little pops of flavor. Fine salt is okay but you’ll want to use a bit less.
  • Coarse Ground Black Pepper: Same as the salt, coarse pepper gives you a nice bite of flavor. Visually, it’s a bit more attractive.
Ingredients needed for recipe.

How To Make The Crispiest Potatoes

I have four important tips for achieving the best crispy roasted potatoes. You don’t want soggy loners left on the pan. These tips are completely doable, actually pretty much fail-proof.

  1. 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.
  2. 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.
  3. 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.
  4. DO NOT OVERCROWD your pan. Just don’t do it. 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!

Four steps to making crispy roasted potatoes.
Two sheet pans on white background.

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.


Is it necessary to boil potatoes before roasting?

Some cooks like to parboil the potatoes first. The potatoes are partially cooked (soft on the outside, raw on the inside) so that they roast more quickly. Parboiling is great if you are roasting whole potatoes or large chunks. Since the potatoes in this recipe are cut quite small, there’s no need to parboil them.

Should potatoes be soaked before roasting?

Yes! Soak the potatoes in cold water to remove the excess starch from the outside of the potato. There are a few reasons why you want to remove that starch (it makes the potatoes burn, it keeps them from crisping up, it turns to sugar) but all you really need to remember is to soak them at least one hour.

Which oil is best for roasting?

Most oils are fine. Choose an oil with a fairly high smoke point but that adds flavor, like extra virgin olive oil or ghee (butter with milk solids removed). Don’t choose an oil with a low smoke point such as flaxseed, walnut, or wheat germ oil. Those are best used in salad dressings.

How do you get crispy roasted potatoes?

There are four essential steps to attain crispy roasted potatoes: soak, dry, preheat, don’t overcrowd. Follow the directions on the recipe card below!

Roasted potatoes on a plate with ketchup.

Make It Your Own

  • Try different varieties of potatoes. Really any type of potato will work. Thin skinned potatoes like red potatoes or Yukon gold potatoes taste great and you don’t have to peel them. Russet potatoes usually have thicker skins so you may want to peel those.
  • 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.
  • Add onions. These potatoes are really good but potatoes and onions are always awesome too. Cut the onion into fairly large pieces. Small pieces tend to burn.
  • 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.
  • Add seasoning. Some good choices are 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).
  • 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.
  • Convection bake them. 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.
Cooked potatoes in large white serving bowl.

Make-Ahead Ideas

Prep the potatoes ahead: Get a head start on this recipe by prepping 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.

Storage & Reheating Tips

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

More Potato Recipes


The Best Crispy Roasted Potatoes

4.52 from 96 votes
Prep: 15 minutes
Cook: 35 minutes
Total: 1 hour 50 minutes
Servings: 5 servings
Don’t settle for soggy potatoes. Learn how to make crispy roasted potatoes – it’s SO easy! They’re irresistibly delicious.
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  • 5 cups diced (about ½ inch) red skin potatoes (about 1 ½ lbs.)
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon coarse black pepper (more or less to taste)


  • After scrubbing and dicing potatoes, rinse under cold water. Soak diced potatoes in a bowl of cold water for at least 1 hour. Change water if it looks cloudy.
  • Preheat oven to 425°F with a rimmed baking sheet inside the oven.
  • When oven is preheated, drain potatoes and rinse with more cold water. Put potatoes on a clean lint-free towel and dry thoroughly. Return to a dry bowl.
  • Add oil, salt, and pepper. Toss the potatoes to coat – or use your hands! Don’t do this step until the oven is preheated.
  • Carefully remove hot pan from oven and add potato mixture. Spread in an even layer and return the pan to the oven. Cook for 25 minutes. Stir and return for oven for 10 minutes or until golden brown and fork tender.


  • Leftover 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.
  • Add 1 cup onion, cut into 1 inch chunks, to roasting pan if desired.
  • Yukon gold potatoes are a good substitute.



Serving: 1cup, Calories: 127kcal, Carbohydrates: 12g, Protein: 1g, Fat: 9g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Sodium: 479mg, Potassium: 344mg, Fiber: 1g, Sugar: 1g, Vitamin A: 6IU, Vitamin C: 6mg, Calcium: 9mg, Iron: 1mg

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

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4.52 from 96 votes (95 ratings without comment)

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  1. Nadine Roundtree says:

    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!

    1. Rachel Gurk says:

      I’m so glad you liked these, Nadine! Thanks for taking the time to come back and leave a comment!

  2. Kristen says:

    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:

    1. Rachel Gurk says:

      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!

  3. J Maw says:

    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?

    1. Rachel Gurk says:

      Soak them overnight in water and then drain and dry well immediately prior to cooking. I hope you love them!

  4. Jim says:

    Great delicious potatoes.  So easy to make and we loved the delicious flavor!!

    1. Rachel Gurk says:

      Thanks for taking the time to come back and leave a comment! I’m so glad you liked these!

  5. NP says:

    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 :)

    1. Rachel Gurk says:

      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!

  6. Alison Ross says:

    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!

    1. Rachel Gurk says:

      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!

  7. Will says:

    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!

    1. Rachel Gurk says:

      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!

  8. Shirley Nelsen says:

    I am wondering what temperature you used?  Maybe I missed that

    1. Rachel Gurk says:

      Hi Shirley, you cook these at 425 degrees Fahrenheit. You could go up to 450 if you want.

  9. Shirley Nelsen says:

    What is the temperature????  Thanks 

  10. Tom says:

    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.

    1. Rachel Gurk says:

      I’m so happy you were pleasantly surprised! Thanks for taking the time to come back and leave a comment!