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    Home » Crispy Oven Roasted Potatoes

    Crispy Oven Roasted Potatoes

    Published: Sep 21, 2022 · Modified: Nov 20, 2022 by Laura · This post may contain affiliate links.

    Jump to Recipe

    This oven roasted potatoes recipe is an easy, simple way to make the most delicious crispy roasted potatoes with just a handful of ingredients.

    a spoon scooping Oven Roasted Potatoes off of a baking sheet

    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.

    crispy Oven Roasted Potatoes in a serving bowl with a spoon garnished with chives

    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.
    overhead view of the ingredients in this Oven Roasted Potatoes recipe

    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.

    two photos showing How to Roast Potatoes - cutting the potatoes

    Then, transfer the cut potatoes into a large bowl and pour olive oil over the potatoes, then stir to coat.

    two photos showing How to Roast Potatoes - cutting the potatoes and the cut potatoes in a bowl

    Next, sprinkle sea salt, garlic powder, and black pepper over the potatoes and stir until evenly distributed.

    two photos showing How to Roast Potatoes - adding salt pepper and olive oil

    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.

    two photos showing How to Roast Potatoes on a baking sheet before and after roasting

    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.

    Oven Roasted Potatoes on a baking sheet with a spoon

    Recipe FAQs

    Should you season potatoes before or after roasting?

    Always season them before, as per this recipe.

    Is it necessary to boil potatoes before roasting?

    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.

    Should potatoes be soaked before roasting?

    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.

    What is the best oil to roast potatoes?

    Olive oil is by far the best quality and best tasting oil to use to make the best roasted potatoes.

    Why won't my potatoes get crispy?

    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.

    What else can I make with potatoes?

    Here are some suggestions: mashed potatoes (and cream cheese mashed potatoes), mashed sweet potatoes, and potato pancakes.

    Oven Roasted Potatoes on a plate with a spoon garnished with chives

    If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don't forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube - be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

    Crispy Oven Roasted Potatoes Recipe

    Laura
    This oven roasted potatoes recipe is an easy, simple way to make the most delicious crispy roasted potatoes with just a handful of ingredients.
    5 from 1 vote
    Print Recipe Pin Recipe Save Recipe Saved!
    Prep Time 10 mins
    Cook Time 30 mins
    Total Time 40 mins
    Course Side Dish
    Cuisine American
    Servings 8 servings
    Calories 151 kcal

    Equipment

    • measuring spoons
    • measuring cups
    • cutting board
    • chef's knife
    • large baking sheet

    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

    NOTE about potato size: be aware that 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.

    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

    Serving: 0.5cupCalories: 151kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 298mgPotassium: 483mgFiber: 3gSugar: 1gVitamin A: 3IUVitamin C: 22mgCalcium: 14mgIron: 1mg
    Tried this recipe?Let us know how it was!

    Photos in this post were taken by Jamie from Dishing Out Health.

    This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine! 

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    About Laura

    I’m Laura, a former chemistry teacher turned homeschooling mom of six beautiful babies! I create simple and delicious recipes that are tested and perfected to make cooking and baking joyful and fun!

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