Crispy oven roasted potatoes have a fantastic crispy exterior that is balanced with a creamy interior that pops in your mouth.
Once you try these, be sure to next time try our Garlic Herb Roasted Potatoes.
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❤️ Why you'll love this recipe
- Simple pantry staple seasonings give so much flavor to these amazing roasted potatoes
- Oven roasted potatoes, an easy recipe thats a perfect side dish for any meal.
- With just a few sprinkling of seasonings and a few hits of olive oil, you've got a winning side dish.
- Crispy roasted potatoes, perfect for feeding a crowd too.
Ingredients
- Potatoes, use your favorite such as Idaho, yellow or red potatoes, Yukon Gold and Russet Potatoes, all work very well.
- Olive oil is my first choice. For variety, use avocado or grapeseed oil.
- Onion powder gives flavor to the potatoes.
- Garlic powder adds another level of flavor that compliments to potatoes.
- Smoked paprika adds a smoky flavor that works so well.
- Kosher salt and ground black pepper are a must to compliment all the ingredients.
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Equipment
Instructions
This is an overview of the recipe. The full detailed instructions are below in the recipe card
Step 1: Scrub potatoes and cut potatoes into 1-inch pieces.
Step 2: Fill a large bowl or pot with cold water. Place the potatoes in the water, let soak for at least 30 minutes up to overnight.
Step 3: While potatoes soak, in a small bowl mix, whisk together to combine the olive oil, smoked paprika, onion powder, garlic powder, salt, and pepper.
Step 4: After soaking, use a colander to drain the potatoes. Completely dry the potatoes. A cotton towel works very well to dry the potatoes.
Step 5: Spray a large rimmed baking sheet with non-stick cooking spray. Set aside.
Step 5: Drizzle the olive oil mixture over the potatoes and gently stir to ensure all the potatoes are well covered with the seasoning. Spread the potatoes in a single layer on the prepared baking sheet. Roast at 425°F for 20 minutes. Turn potatoes and roast another 10-20 minutes, depending on how thick you cut the potato chucks.
Storage
Storing Raw Potatoes: Store in a cool dry place but not in the fridge. A pantry shelf is good.
Leftovers should be stored in an airtight covered container in the refrigerator for up to 3 days. Reheat in the oven at 375°F for about 15 minutes, or until warmed through.
Variations
Absolutely! Feel free to experiment! Here are a few options:
- Greek flavor - add some oregano and marjoram for variety.
- Homemade Cajun Seasonings: a delicious homemade blend that enhances the flavor.
- Homemade Seasoning Salt: we use this seasoning often as it is a staple in my pantry and it is always delicious and flavorful.
- Herbes de Provence: a great blend of flavor.
- Italian Seasoning: we use this often and it gives a nice Tuscan flavor.
- Fresh garlic and parmesan cheese would be a fabulous combination for great tasting crispy potatoes.
Expert Tips
Expert Tip: Use a rimmed roasting pan and don't overcrowd the pan. Overcrowding can cause the potatoes to steam and they won't crisp. No one wants soggy potatoes!
- Roasting potatoes at a higher temperature will ensure crispy potatoes with tender and fluffy interior.
- For really easy clean-up, use parchment paper on the baking sheet and spray the paper with the non-stick spray.
- Peeling the potatoes is not necessary. Wash the potato skin well before cutting potatoes into even size chunks.
- Make evenly cut pieces of potato, so they roast at the same rate.
- Feel free to make ahead and reheat at 375°F wrapped in aluminum foil for about 10 minutes.
- It is extremely important to soak the potatoes to ensure crispy potatoes.
- Also very important to completely dry the potatoes before seasoning. We use a cotton towel to dry the potatoes.
Frequently Asked Questions
My favorite potatoes for oven roasting are Idaho, Yukon, red, or fingerling potatoes.
Absolutely, you can use any of your favorites such as avocado, canola, grapeseed or coconut oil.
A high temperature in the oven gives a crispy outside and a soft interior. I recommend 425°F oven temperature for extra crispy roasted potatoes.
Absolutely, this is a great recipe and sweet potatoes would work wonderfully.
Unfortunately, if they are soft and green, discard them. Those taters are no longer good.
Serving Suggestions
Serve the roasted potatoes with ketchup, sour cream, everything but the bagel dip, or instant pot hummus are all great ideas.
Instant Pot Beer Braised Beef: The entire meal would be ready in less than an hour and so tasty.
Grilled Orange Teriyaki Pork Chops: A perfect meal together.
Crispy Baked Drumsticks: Oven-baked and super delicious.
Air Fryer Turkey Burgers are another favorite pairing.
Change up dinner with the kids and pair these taters with Copycat Chik Fil A Sandwiches!
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My Homemade Mashed Potatoes are Granny approved too.
Don't let the name, Funeral Potatoes fool you, these are yummy and always a hit.
Want a spicy tater recipe? You will love these, Baked Spicy French Fries are a zesty side dish.
Air Fryer Twice Baked Potatoes are another delicious recipe you must try.
I love any comments or questions, please feel free to leave them below.
Recipe Backstory
As a child, we ate with my grandparents all the time. My Grandfather enjoyed a boiled potato, so, um, boiled potatoes were had by all.
Trust me, there are only so many boiled potatoes one can eat. So my quest began at a young age for a recipe he'd enjoy and stop asking for a boiled potato.
Mission accomplished!
Thus we have my super crunchy, Grandpa-approved crispy roasted potatoes! My poppy loved these potatoes and so does everyone who makes them.
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Thank you for the continued support. I am forever grateful.
Eileen xo
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
Crispy Oven Roasted Potatoes
Equipment Needed:
- As an Amazon Associate I earn from qualifying purchases
Ingredients
- 2 pounds Russet Potatoes, washed and cut into 1 inch cubes Note 1
- 3 Tablespoons olive oil Note 2
- ½ teaspoon smoked paprika Note 3
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon Kosher salt
- ½ teaspoon ground black pepper
- 1 teaspoon dried parsley
- non-stick olive oil spray
Instructions
- Scrub potatoes well. Cut potatoes into 1 inch cubes.
- In a large mixing bowl, add the cubed potatoes and cover them with cold water. Let the potatoes soak in the water for at least 30 minutes to remove excess starch.
- Once potatoes have soaked, drain and discard the water from the potatoes. Keep potatoes in the large mixing bowl.
- Preheat oven to 425°F. Spray a large baking sheet with non-stick olive oil spray. Set aside.
- In a small bowl, whisk together olive oil, smoked paprika, garlic powder, onion powder, Kosher salt, black pepper, and dried parsley.
- Drizzle the olive oil mixture over the potatoes. Gently mix the potatoes to ensure they are all covered with the seasoning.
- Evenly spread the seasoned potatoes onto the prepared baking sheet. Ensure the potatoes aren't touching so they have room to crisp.
- Place the potatoes into the preheated oven for about 20 minutes. The potatoes should crisp up on the bottom side. (if the potatoes aren't crispy on the bottom, give them another 5 minutes to bake)
- After the 20 minutes, turn potatoes over and place back in the oven for another 10 minutes. Potatoes should be crispy on the outside and tender and soft inside.
- Remove potatoes, taste for seasoning, re-season if needed.
Notes
- Don't overuse the oil so potato skin stays crispy.
- Use a rimmed baking pan and don't overcrowd the pan. Overcrowding can cause the potatoes to steam and they won't crisp.
- Peeling the potatoes is not necessary. Wash the skins well before cutting potatoes.
- Make evenly cut pieces so they roast at the same rate.
- Feel free to make ahead and reheated at 375 degrees wrapped in aluminum foil.
- I am not a registered dietician, I do my best to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes
Nutrition
This recipe was originally published in February of 2019, updated on December 30, 2021 with new tips for a better reader experience.
