Perfect Roasted Potatoes
Crispy on the outside, fluffy inside—these roasted potatoes are the ultimate versatile side dish. Easy to prepare with minimal ingredients, they’re perfect for holidays, weeknight dinners, or entertaining. Learn how to choose the right potatoes, prep them for crispiness, and season for maximum flavor.
Equipment
- Large pot (for par-boiling or soaking)
- Rimmed baking sheet
- Colander
- Mixing bowl
- Spatula or tongs
- Kitchen towel or paper towels
Ingredients
- 2 lbs potatoes (Yukon Gold, red, or russet), peeled or unpeeled
- 3 tbsp olive oil or avocado oil
- 1 tsp kosher salt (plus more to taste)
- ½ tsp freshly ground black pepper
- 2 tsp fresh rosemary or thyme (optional)
- 1 tsp garlic powder or 2 cloves fresh garlic minced (optional)
- Optional finishing: lemon zest, grated Parmesan, flaky sea salt
Instructions
- Prep Potatoes: Wash and cut potatoes into 1–1½ inch chunks. Optional: soak in cold water for 30 minutes to reduce starch.
- Par-Boil (optional):Boil potatoes for 5–7 minutes until just shy of tender. Drain and rough up the edges by shaking them in a colander.
- Preheat Oven: Heat oven to 425°F (220°C). Preheat a rimmed baking sheet with oil in the oven for 5 minutes.
- Season: Toss potatoes with oil, salt, pepper, herbs, and garlic in a mixing bowl.
- Roast: Spread potatoes evenly on the hot baking sheet without overcrowding. Roast for 35–45 minutes, tossing once halfway through, until golden and crisp.
- inish & Serve: Optional—toss with lemon zest, Parmesan, or flaky sea salt before serving.
Notes
- For extra crispiness: Soak raw potatoes or par-boil before roasting.
- Herb variations: Try oregano, sage, or dill for different flavors.
- Storage: Refrigerate leftovers in an airtight container up to 4 days. Reheat in oven or air fryer to restore crispiness.
- Gluten-Free & Vegan: Naturally gluten-free and vegan when prepared with plant-based oil.