The Best Crispy Roasted Potatoes
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.
Servings: 5
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.
Video
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.
Nutrition
Serving: 1cup | Calories: 180kcal | Carbohydrates: 24g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 473mg | Potassium: 576mg | Fiber: 3g | Sugar: 1g | Vitamin A: 4IU | Vitamin C: 27mg | Calcium: 18mg | Iron: 1mg
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