Crispy Oven Roasted Potatoes
Posted Sep 21, 2022, Updated Nov 20, 2022
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This oven roasted potatoes recipe is an easy, simple way to make the most delicious crispy roasted potatoes with just a handful of ingredients.
We eat a lot of potatoes around here. But our all-time favorite side dish is this oven roasted potatoes recipe.
These crispy roasted potatoes are a breeze to make with only 5 ingredients (including salt and pepper). No soaking the potatoes, etc. required for the crispiest, yummiest roasted potatoes! Simply toss the ingredients together, roast and enjoy.
We make these weekly to go with our favorite main dishes – such as the best meatloaf (or turkey meatloaf) Greek meatballs, slow cooker pot roast, baked chicken breasts. etc.
Oven Roasted Potatoes: Ingredients & Substitutions
- Yukon gold potatoes. Red potatoes and russet potatoes can also be used in this recipe.
- Garlic powder. 1 tablespoon of minced garlic can be used in place of the 1 tsp garlic powder, however I love the way the powder coats and crisps the potatoes. You can also replace the garlic powder/salt with garlic salt, if desired.
- Sea salt & Pepper. I included the amounts we use, feel free to adjust to your liking. For even more flavor you can add smoked paprika.
How to Roast Potatoes in the Oven
One of the best things about this recipe is just how easy it is to make! We’ll walk through the process step-by-step, and don’t forget to watch the video.
Begin by preheating the oven to 450 degrees F. This might sound high, but I only ever roast potatoes at 450 degrees because it ensure they don’t become soggy and crisp up nicely.
Then, slice the potatoes into thin “quarter” pieces by cutting the potatoes in half lengthwise and then cutting into thin slices (see photos) about ¼” thick.
Then, transfer the cut potatoes into a large bowl and pour olive oil over the potatoes, then stir to coat.
Next, sprinkle sea salt, garlic powder, and black pepper over the potatoes and stir until evenly distributed.
Then, grease a large baking sheet and spread the potatoes in an even layer on the baking sheet. It’s important that they are not on top of each other so they roast evenly.
Next, roast the potatoes in the preheated oven for 20 minutes, stir, and continue roasting until the potatoes are lightly brown, about 10 additional minutes.
NOTE: roasting time will vary based on how large you cut your potatoes. We like to cut them small so they roast quickly. If using larger potato pieces, you will need to increase the roasting time.
Serve
Remove the roasted potatoes from oven and serve immediately. Sometimes my kids enjoy them with ketchup, but most often we just eat them plain with our favorite main dishes. Here are some recipes we often pair with these oven roasted potatoes:
- They pair perfectly with the best meatloaf (or turkey meatloaf)
- I often make them with these Greek meatballs, greek salad, and tzatziki.
- These crispy potatoes are a great side for yummy breakfast dishes too, like this egg casserole, frittata, and the most delicious quiche recipe.
- Pair with your favorite chicken recipes, like baked chicken breasts, hummus baked chicken, etc.
Store/freeze
Store leftovers in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 2 months.
Reheat over low heat on the stovetop or by preheating the oven to 350 degrees and reheating until they are warmed through. You can reheat them in the microwave – but they won’t be as crispy.
Recipe FAQs
Always season them before, as per this recipe.
No. If you’re having trouble attaining crispy potatoes you can par boil them for a few minutes before roasting, but I do not do this.
Again, you can soak potatoes in a cold water bath before roasting, but I have found that it is not necessary to achieve crispy spuds.
Olive oil is by far the best quality and best tasting oil to use to make the best roasted potatoes.
If you over-crowded the pan so that there isn’t enough space for the potatoes to rest on the pan without touching each other, it will prevent the water from evaporating and making the potatoes crispy. You can always try to broil the potatoes for 1-2 minutes to crisp them up at the end of baking if necessary.
Here are some suggestions: mashed potatoes (and cream cheese mashed potatoes), mashed sweet potatoes, and potato pancakes.
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Crispy Oven Roasted Potatoes Recipe
Ingredients
- 2 pounds Yukon gold potatoes
- 4 TBS olive oil
- 1 tsp sea salt
- 1 tsp garlic powder
- ¼ tsp freshly ground black pepper
Instructions
- Preheat oven to 450 degrees F.
- Slice the potatoes into thin “quarter” pieces by cutting the potatoes in half lengthwise and then cutting into thin slices (see photos) about ¼” thick.
- Transfer cut potatoes into a large bowl.
- Pour olive oil over potatoes and stir to coat.
- Sprinkle sea salt, garlic powder, and black pepper over the potatoes and stir until evenly distributed.
- Grease a large baking sheet and spread the potatoes in an even layer on the baking sheet.
- Roast in the preheated oven for 20 minutes, stir, and continue roasting until the potatoes are lightly brown.
- Remove from oven and serve immediately.
Video
Notes
Ingredient Substitutions
- Yukon gold potatoes. Red potatoes and russet potatoes can also be used in this recipe.
- Garlic powder. 1 tablespoon of minced garlic can be used in place of the 1 tsp garlic powder, however I love the way the powder coats and crisps the potatoes. You can also replace the garlic powder/salt with garlic salt, if desired.
- Sea salt & Pepper. I included the amounts we use, feel free to adjust to your liking. For even more flavor you can add smoked paprika.
Store/freeze
Store leftovers in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 2 months. Reheat over low heat on the stovetop or by preheating the oven to 350 degrees and reheating until they are warmed through. You can reheat them in the microwave – but they won’t be as crispy.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photos in this post were taken by Jamie from Dishing Out Health.
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