Roasted Potatoes
These roasted potatoes deliver crispy golden edges and fluffy, creamy centers using Yukon Gold cubes, a preheated sheet pan, and a garlic butter parsley finish that never burns.
Equipment
- Rimmed baking sheet - Half sheet pan, about 18 by 13 inches (46 by 33 cm)
- Large mixing bowl - For tossing potatoes with oil and seasoning
- Chef's knife - Sharp 8-inch blade
- Cutting board - With a groove or non-slip base
- Vegetable scrub brush - To scrub potatoes without peeling
- Thin metal spatula - For flipping browned cubes without tearing the crust
- Oven mitts - For handling the 425°F pan
- Small microwave-safe bowl - To melt butter and stir in garlic and parsley
- Clean kitchen towel - To dry the cut potatoes before seasoning
- Measuring spoons - For oil, salt, pepper, and spices
- Serving platter - Wide and flat so steam escapes and crust stays crisp
Ingredients
For the Potatoes
- 2 pounds Yukon Gold potatoes - 900 g, scrubbed and cut into 1-inch (2.5 cm) cubes
- 3 tablespoons extra virgin olive oil - 45 ml
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon dried thyme
For the Garlic Butter Finish
- 2 tablespoons unsalted butter - 28 g, melted
- 2 garlic cloves - finely minced
- 2 tablespoons fresh parsley - finely chopped
Instructions
- Position a rack in the center of the oven and set the rimmed baking sheet on it. Heat the oven to 425°F (220°C) and let it preheat for at least 15 minutes, leaving the pan bare.
- Scrub the potatoes under cold running water and leave the skins on. Trim away green patches, deep eyes, or sprouts, cut into 1-inch cubes, and pat very dry on a clean kitchen towel.
- Transfer the dry cubes to a large mixing bowl, drizzle with olive oil, and toss to coat. Sprinkle in the salt, pepper, garlic powder, smoked paprika, and dried thyme, then toss about 30 seconds until evenly coated.
- Carefully pull the hot sheet pan from the oven, pour on the potatoes, and spread them in a single layer with a flat side down, leaving space between cubes. Roast 20 minutes without touching, then flip with a thin metal spatula and roast another 15 to 20 minutes until deep golden and fork-tender.
- During the last 5 minutes of roasting, microwave the butter 20 to 30 seconds until melted, then stir in the minced garlic and chopped parsley.
- Transfer the hot potatoes to the mixing bowl, pour the garlic butter over the top, and toss gently about 10 seconds to coat. Taste and add a pinch of salt if needed, then move to a wide serving platter right away.
Notes
- Dry the cubes completely before seasoning; surface water turns to steam and prevents a crisp crust.
- Cut all cubes to the same 1-inch size so they finish roasting at the same time.
- Preheat the sheet pan along with the oven; potatoes placed on a cold pan stay pale and gummy.
- Keep the cubes in a single layer with space between them, and use a second pan if they crowd.
- Resist stirring for the first 20 minutes so the browned bottoms set and release cleanly.
- For extra crunch, parboil the cubes 7 minutes in salted water, drain, steam dry 5 minutes, and shake in the colander to rough the edges before roasting.
- Add lemon juice or vinegar only after roasting, since acidic liquids soften the crust; lemon zest adds brightness without moisture.
- Store cooled leftovers in an airtight container in the refrigerator up to 4 days, or freeze up to 2 months.
- Reheat on a preheated sheet pan at 425°F (220°C) for 8 to 10 minutes, or in an air fryer at 375°F (190°C) for 4 to 6 minutes, skipping the microwave for crispness.
- Add the garlic butter fresh after reheating to keep the garlic sweet and fragrant.
Nutrition
Serving: 1ServingCalories: 310kcalCarbohydrates: 39gProtein: 5gFat: 16gSaturated Fat: 5gCholesterol: 15mgSodium: 590mgPotassium: 950mgFiber: 5gSugar: 2g
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