Name: The Best Crispy Roasted Potatoes
Prep time: 15 min
Cook time: 35 min
Total time: 110 min
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))

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 almost 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

A spoon lifts a serving of roasted potato cubes from a baking sheet, with more roasted potatoes and a small bowl of salt visible nearby.

This Is How You Get Crispy Potatoes

I might venture to say that 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 or Chick-fil-A sauce! 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.

What makes mine special:

Simple ingredients: Aside from the potatoes, you likely have everything on hand: olive oil and salt and pepper (keep reading for more seasoning ideas!).
Unique process to achieve crisp exterior: I’ll show you three special (but very easy) steps to ensure ultimate crispiness.
No boiling needed: When you google crispy roasted potatoes, many require boiling the potatoes first, and who really wants to do that? Not me, and probably not you, either.

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).

How To Serve Roasted Potatoes

Breakfast: Consider making oven roasted potatoes for breakfast 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.

Salads: 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. Make your own salad Niçoise with crispy roasted potatoes, hard-boiled eggs, olives, blanched green beans, and tomatoes. Add a drizzle of olive oil or a vinaigrette.

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.

Meal bowls: Instead of a grain, consider using roasted potatoes for the base of your meal bowl. I often add a couple of over easy fried eggs!

A plate of golden-brown roasted potato cubes, seasoned with pepper, sits on a light-colored surface with small bowls of salt and pepper nearby.

Jim C. Said:

“My go-to recipe for potatoes. Thank you!”

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Ingredient Notes

Yukon Gold Potatoes: You’ll need about a pound and a half of tender-skinned potatoes. Yukon gold potatoes work really well, as do red potatoes, or those really cool purple potatoes. Try a colorful mixture! You can also use russet potatoes but you’ll want to peel those.
Olive Oil: Most oils are fine but I prefer olive oil because it adds flavor. If you choose a different oil, 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 Best Crispy 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. Then the pan will be 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.

A bowl of whole potatoes next to small glass bowls containing olive oil, black pepper, and salt on a light surface.

A pile of potato peels, several peeled potatoes, and a black vegetable peeler on a white surface.

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.

Diced raw potatoes seasoned with black pepper in a clear glass bowl.

A baking sheet with evenly spread, diced potatoes seasoned with salt and pepper, ready for roasting.

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.

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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.

Make-Ahead Ideas

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.

Storage & Reheating

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, too!). Single portions can be heated in the microwave but they tend to become soggy and just aren’t as tasty.

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