I’ve been making roasted potatoes for over a decade now, and I can confidently say this is the version that gets requested at every family gathering.
The funny thing is, I didn’t even start out trying to make roasted potatoes. I was attempting to make hash browns one Sunday morning and completely forgot about the potatoes in the oven while I was making coffee.
When I finally remembered and rushed to the kitchen expecting a disaster, I found the most perfectly crispy, golden potatoes I’d ever seen. My husband took one bite and declared them better than any restaurant version he’d ever tasted.
I learned that the secret to truly exceptional roasted potatoes isn’t just about the temperature or the oil. It’s about the technique of parboiling first, then roughing up the edges before roasting.
This creates an unbelievably crispy exterior while keeping the inside fluffy and tender. Once you master this roasted potatoes recipe, you’ll never want to make them any other way.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 35 minutes |
| Total Time | 45 minutes |
| Servings | 6 servings |
| Difficulty Level | Easy |
For more potato inspiration, you might enjoy my smashed potatoes recipe which uses a similar crispy technique.
Why You’ll Love This Roasted Potatoes Recipe
These roasted potatoes have become a staple in my home for good reason. They’re incredibly versatile and work as a side dish for everything from weeknight dinners to holiday feasts.
The texture is absolutely perfect. The outsides get shatteringly crispy with golden edges that crunch when you bite into them, while the insides stay creamy and fluffy.
I love that you can customize the flavors endlessly. Sometimes I go classic with just garlic and rosemary, other times I add smoked paprika for a Spanish twist, or za’atar for a Middle Eastern flair.
Here’s why this recipe stands out:
- Foolproof method: The parboiling step ensures perfectly cooked centers every time
- Restaurant-quality results: Crispier than most steakhouse versions I’ve tried
- Budget-friendly: Potatoes are inexpensive and this feeds a crowd
- Make-ahead friendly: You can parboil the potatoes hours in advance
- Minimal cleanup: Just one pot and one baking sheet
- Adaptable flavors: The base recipe works with countless seasoning variations
Another favorite variation: au gratin potatoes
Ingredients
The beauty of this roasted potatoes recipe lies in its simplicity. You don’t need fancy ingredients, just good quality basics and the right technique to transform them into something extraordinary.
- 3 pounds (1.4 kg) Yukon Gold potatoes, cut into 1.5-inch chunks
- 5 tablespoons (75 ml) extra virgin olive oil, divided
- 1 teaspoon (6 g) sea salt, plus more for boiling water
- 1/2 teaspoon (1 g) freshly ground black pepper
- 4 cloves garlic, minced
- 2 tablespoons (5 g) fresh rosemary, finely chopped
- 1 tablespoon (3 g) fresh thyme leaves
- 1/2 teaspoon (1 g) smoked paprika
- 1/4 teaspoon (0.5 g) garlic powder
- Fresh parsley, chopped (for garnish)
Kitchen Equipment Needed
Having the right tools makes this recipe even easier. I’ve learned through trial and error that quality equipment truly makes a difference in achieving that perfect crispy texture.
- Large pot (at least 6 quarts) for boiling
- Rimmed baking sheet (half-sheet size preferred)
- Colander for draining
- Sharp chef’s knife for cutting potatoes
- Large mixing bowl
- Wooden spoon or spatula
- Meat thermometer (optional but helpful)
You might also love: scalloped potatoes
Recommended Products for This Recipe
After years of testing different products, these are my absolute favorites for making the best roasted potatoes. I genuinely use these in my own kitchen and they’ve made a noticeable difference in my results.
1. Nordic Ware Natural Aluminum Commercial Baker’s Half Sheet
This is hands down the best baking sheet I’ve ever owned for roasting vegetables. The heavy-duty aluminum distributes heat incredibly evenly, preventing hot spots that can burn your potatoes. It’s also perfectly sized to give the potatoes enough space to crisp up without overcrowding. After five years of constant use, mine still looks nearly new.
2. California Olive Ranch Extra Virgin Olive Oil
The quality of your olive oil makes a huge difference in the final flavor. This California-grown olive oil has a beautiful fruity flavor that enhances the potatoes without overwhelming them. It also has a high smoke point, which is essential for high-temperature roasting. I buy the large bottle because I go through it so quickly.
3. Maldon Sea Salt Flakes
I finish my roasted potatoes with a sprinkle of these flaky sea salt crystals right before serving. The texture and pure, clean salt flavor are incomparable to regular table salt. A little goes a long way, and the box lasts for months. It’s one of those small upgrades that makes a big impact.
4. Fresh Organic Rosemary
While dried herbs work in a pinch, fresh rosemary takes these potatoes to another level. I order organic rosemary bunches that stay fresh for weeks when stored properly in the refrigerator. The aromatic oils in fresh rosemary create an incredible fragrance as the potatoes roast.
Step-by-Step Instructions: How to Make Roasted Potatoes
I’m going to walk you through each step in detail because I want you to achieve the same crispy, golden perfection I get every time. Don’t skip the parboiling step; it’s the secret to getting that restaurant-quality texture.
1. Prepare the Potatoes
- Scrub the potatoes thoroughly under cold running water to remove any dirt, using a vegetable brush if needed
- Pat them completely dry with paper towels or a clean kitchen towel (excess moisture prevents proper crisping)
- Cut the potatoes into roughly 1.5-inch chunks, trying to keep the pieces similar in size so they cook evenly
- Don’t peel the potatoes; the skin adds flavor and helps with the crispy texture
- Place the cut potatoes in a large bowl of cold water while you heat the pot to prevent browning
2. Parboil the Potatoes
- Fill your large pot with cold water and add 1 tablespoon of salt
- Add the potato chunks to the cold water (starting with cold water ensures even cooking)
- Bring the water to a rolling boil over high heat
- Once boiling, reduce heat to medium-high and cook for exactly 8 minutes (set a timer to avoid overcooking)
- The potatoes should be partially cooked but still firm when pierced with a fork
- While the potatoes boil, preheat your oven to 425°F (220°C)
3. Drain and Rough Up the Potatoes
- Drain the potatoes thoroughly in a colander, shaking gently to remove excess water
- Let them steam in the colander for about 2 minutes to dry out the surface
- Return the potatoes to the empty pot (the residual heat will help dry them further)
- Place the lid on the pot and shake it vigorously 5 to 6 times (this creates rough, fluffy edges that crisp up beautifully)
- You should see the edges of the potatoes looking slightly mashed and fuzzy
4. Season and Toss
- Transfer the roughed-up potatoes to a large mixing bowl
- Drizzle 4 tablespoons of olive oil over the potatoes
- Add the minced garlic, chopped rosemary, thyme leaves, smoked paprika, garlic powder, sea salt, and black pepper
- Toss everything together until each potato piece is well coated with oil and seasonings
- Use your hands or a large spoon to ensure even distribution of the herbs and spices
5. Arrange on Baking Sheet
- Drizzle the remaining 1 tablespoon of olive oil onto your rimmed baking sheet
- Spread the seasoned potatoes in a single layer, making sure they’re not touching or overlapping
- Give each potato piece enough space to allow hot air to circulate (overcrowding creates steam and prevents crisping)
- Turn any pieces that landed cut-side up so they’re cut-side down on the sheet
6. Roast to Perfection
- Place the baking sheet on the middle rack of your preheated oven
- Roast for 20 minutes without opening the oven door
- After 20 minutes, use a metal spatula to flip each potato piece (the bottoms should be deep golden brown)
- Return to the oven and roast for another 15 to 20 minutes until all sides are crispy and golden
- The total roasting time is 35 to 40 minutes, depending on your oven
7. Final Touch and Serve
- Remove the baking sheet from the oven when the potatoes are crispy and golden brown all over
- Transfer the potatoes to a serving bowl or platter
- Sprinkle with freshly chopped parsley for a pop of color
- Taste and add more salt if needed (I usually add a small pinch of flaky sea salt at this stage)
- Serve immediately while they’re hot and crispy for the best texture
For another delicious side dish, try my green bean casserole.
Tips for The Best Roasted Potatoes
After making these countless times, I’ve discovered some tricks that take them from good to absolutely incredible. These tips will help you avoid common mistakes and achieve perfect results every single time.
- Choose the right potato variety: Yukon Golds are my favorite because they have the perfect starch-to-moisture ratio, creating fluffy interiors and crispy exteriors. Russets work too but can be a bit drier, while red potatoes tend to be waxier and less fluffy inside.
- Cut uniform pieces: This is crucial for even cooking. I aim for 1.5-inch chunks, and I measure the first few pieces until I get a feel for the size.
- Don’t skip the parboiling: I know it seems like an extra step, but it’s what makes these potatoes special. The parboiling softens the exterior, and when you rough them up, you create more surface area for crisping.
- Use enough oil: Don’t be shy with the olive oil. You need enough to coat every piece thoroughly. Skimping on oil results in dry, pale potatoes instead of crispy, golden ones.
- Preheat your oven properly: Make sure your oven has fully reached 425°F before the potatoes go in. I use an oven thermometer because my oven runs about 15 degrees cooler than the dial indicates.
- Space is key: Overcrowding is the number one mistake I see people make. The potatoes need space for the moisture to evaporate. If you have a lot of potatoes, use two baking sheets rather than cramming them onto one.
- Resist opening the oven: Every time you open the oven door, you lose heat and create steam. Trust the timing and only open it once to flip the potatoes.
- Let them finish properly: Don’t pull them out too early. They should be deeply golden, almost a bit darker than you think. That’s where the best flavor comes from.
Read Also: Mashed Potatoes Recipe
What to Serve with Roasted Potatoes
These roasted potatoes are incredibly versatile and pair beautifully with just about any main dish. I’ve served them with everything from casual weeknight dinners to elegant holiday meals, and they always steal the show.
They’re the perfect accompaniment to:
- Roasted meats like prime rib, thanksgiving turkey, or grilled steaks
- Comfort food classics like shepherds pie or Swedish meatballs
- Lighter options such as grilled salmon with dill sauce or baked salmon with asparagus and lemon
- Hearty stews like Irish stew or lamb stew
- Breakfast or brunch dishes like eggs benedict or omelets
- Vegetarian mains paired with creamed spinach and roasted vegetables
Another great pairing: asparagus soup
Variations of Roasted Potatoes
One of the things I love most about this recipe is how easily it adapts to different flavor profiles. I change up the seasonings depending on what I’m serving or what I’m in the mood for.
- Garlic Parmesan: Toss the hot potatoes with 1/2 cup freshly grated Parmesan cheese and an extra tablespoon of minced garlic right when they come out of the oven. The cheese melts slightly and creates an incredible savory crust.
- Lemon Herb: Add the zest of one lemon to the seasoning mix and toss the finished potatoes with 2 tablespoons of fresh lemon juice and chopped dill instead of parsley. This version is fantastic with fish.
- Spicy Cajun: Replace the rosemary and thyme with 1 tablespoon of Cajun seasoning and add 1/4 teaspoon of cayenne pepper for heat. I serve these with a cooling sour cream dip.
- Greek-Style: Use oregano instead of rosemary and thyme, add 1 teaspoon of dried oregano, and finish with crumbled feta cheese and a squeeze of lemon. These are amazing with grilled lamb.
- Ranch: Mix 2 tablespoons of ranch seasoning into the oil before tossing with the potatoes. My kids request this version constantly.
- Italian Herb: Use a combination of basil, oregano, and Italian parsley instead of rosemary and thyme, and add 1/4 cup of sun-dried tomatoes (chopped) for the last 10 minutes of roasting.
- Sweet and Smoky: Increase the smoked paprika to 1 tablespoon and add 1 teaspoon of brown sugar and 1/2 teaspoon of chili powder. These have a barbecue flavor that’s incredible.
You might also enjoy: potato salad
Storage and Reheating
I’ll be honest, these roasted potatoes are best eaten fresh from the oven when they’re at peak crispiness. However, I often make extra because they’re still delicious as leftovers, even if they lose some of that initial crunch.
- Refrigerator: Let the potatoes cool completely to room temperature, then transfer them to an airtight container. They’ll keep for 3 to 4 days in the refrigerator. I don’t recommend leaving them out at room temperature for more than 2 hours.
- Freezer: While you can freeze roasted potatoes, I don’t usually recommend it because the texture changes significantly when thawed. If you do freeze them, use a freezer-safe container and they’ll keep for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating in the oven: This is my preferred method because it brings back some of the crispiness. Preheat your oven to 400°F (200°C), spread the potatoes on a baking sheet, and heat for 10 to 15 minutes until hot and crispy again.
- Reheating in an air fryer: If you have an air fryer, this is even better than the oven. Heat at 375°F (190°C) for 5 to 7 minutes, shaking the basket halfway through.
- Microwave reheating: This is the quickest method but won’t restore the crispiness. Heat in 30-second intervals, stirring between each, until warmed through. The potatoes will be softer and more like mashed potatoes in texture.
- Meal prep tip: You can parboil and rough up the potatoes up to 24 hours in advance. Store them in the refrigerator in an airtight container, then bring them to room temperature, toss with oil and seasonings, and roast when ready to serve.
For another make-ahead side, check out my sweet potato casserole.
Nutritional Facts
Here’s the approximate nutritional information per serving (based on 6 servings):
- Calories: 245
- Total Fat: 12g
- Saturated Fat: 1.7g
- Cholesterol: 0mg
- Sodium: 420mg
- Total Carbohydrates: 32g
- Dietary Fiber: 3.5g
- Sugars: 1.5g
- Protein: 4g
- Vitamin C: 28% of Daily Value
- Potassium: 18% of Daily Value
- Iron: 8% of Daily Value
Note that these values are estimates and can vary based on the exact ingredients and portion sizes you use.
Another healthy side option: healthy mashed potatoes
Health Benefits of Key Ingredients
While these roasted potatoes are undeniably indulgent with their crispy exterior, they actually offer some impressive nutritional benefits too. Let me break down why these ingredients are good for you.
- Potatoes: Despite their reputation, potatoes are actually quite nutritious. They’re an excellent source of vitamin C, potassium, and vitamin B6. Yukon Golds contain more antioxidants than white potatoes, and keeping the skin on adds extra fiber and nutrients.
- Olive Oil: Extra virgin olive oil is rich in heart-healthy monounsaturated fats and contains powerful antioxidants. It’s been linked to reduced inflammation and may help protect against heart disease.
- Garlic: This pungent bulb is a nutritional powerhouse. It contains compounds that may help reduce blood pressure, improve cholesterol levels, and boost immune function. Fresh garlic has more health benefits than garlic powder.
- Rosemary: This aromatic herb is more than just flavorful. It’s rich in antioxidants and anti-inflammatory compounds. Some studies suggest it may improve digestion and enhance memory and concentration.
- Thyme: Another herb with impressive health credentials, thyme has antibacterial properties and is a good source of vitamins A and C. It’s been used medicinally for centuries to treat respiratory issues.
Read Also: Air Fryer Simple Baked Potatoes Recipe
FAQs About Roasted Potatoes
1. Can I Make Roasted Potatoes Without Parboiling?
You can skip the parboiling, but the results won’t be quite the same. The parboiling step serves two purposes: it ensures the insides are perfectly fluffy, and it softens the exterior so you can rough up the edges for maximum crispiness.
If you’re short on time, you can roast them raw, but increase the cooking time to 50 to 60 minutes and flip them more frequently. The texture will be good but not as exceptional as the parboiled version.
2. Why Are My Roasted Potatoes Not Crispy?
There are several common culprits. First, make sure you’re not overcrowding the pan; the potatoes need space for moisture to evaporate.
Second, ensure you’re using enough oil and that your oven is properly preheated to 425°F. Also, don’t flip them too early; let them develop a golden crust on the first side before turning.
3. Can I Use Other Types of Potatoes?
Absolutely! While I prefer Yukon Golds for their buttery flavor and perfect texture, you can use Russet potatoes (which get extra crispy but can be drier inside) or red potatoes (which are creamier but less fluffy).
Baby potatoes work beautifully too; just cut them in half and adjust the cooking time down to about 30 minutes total. Sweet potatoes also work, though they’ll have a softer texture and require slightly less cooking time.
4. How Do I Know When the Potatoes Are Done?
The potatoes are ready when they’re deep golden brown on all sides and easily pierced with a fork. I look for edges that are almost dark brown, not just light golden.
If you press on them with a spatula, they should feel crispy on the outside. The internal temperature should be around 210°F (99°C) if you want to use a thermometer, though I usually just go by visual and textural cues.
5. Can I Make These Ahead for a Party?
You can definitely prepare components ahead. Parboil and rough up the potatoes up to 24 hours in advance, then store them in the refrigerator.
When ready to serve, let them come to room temperature (about 30 minutes), toss with oil and seasonings, and roast as directed. They’re best served fresh from the oven, but if you need to make them earlier, you can reheat them in a 400°F oven for 10 minutes to restore some crispiness.
For another party-perfect side, try my dinner rolls.
Final Thoughts
These roasted potatoes have become such a staple in my kitchen that I honestly can’t imagine a family dinner without them. The combination of crispy, golden edges and fluffy, tender centers is absolutely irresistible.
I hope you give this roasted potatoes recipe a try. Once you master the technique, you’ll find yourself making them over and over again.
Let me know how they turn out for you in the comments below. I’d love to hear about any flavor variations you try!
Recommended:
- Smashed Potatoes Recipe
- Au Gratin Potatoes Recipe
- Scalloped Potatoes Recipe
- Potato Salad Recipe
- Mashed Potatoes Recipe
- Healthy Mashed Potatoes Recipe
- Potato Leek Soup Recipe
- Air Fryer Simple Baked Potatoes Recipe
- Prime Rib Recipe
- Shepherds Pie Recipe
