Crispy Oven Roasted Potatoes

Crispy roasted potatoes with fresh seasonings and parsley in a white bowl.

5 from 8 votes

Crispy Oven Roasted Potatoes

Crispy Roasted Potatoes are the perfect side dish for any meal! An easy side dish with just a few minutes prep time. Simple seasonings and roasting at a high heat give the crispiest roasted potatoes.

Course Side Dish

Cuisine American

Keyword crispy oven roasted potatoes, crispy potato recipe, crispy roasted potatoes

Prep Time 5

Cook Time 35

Total Time 40

Servings servings

Calories 275kcal

Author Eileen Kelly

Equipment

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rimmed baking sheet
Knives
Measuring Spoons and Cups

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 black pepper
1 teaspoon dried parsley
non-stick olive oil spray

US Customary - Metric

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

Be sure to check Expert Tips and FAQs above with important tips and questions that can help make a delicious recipe.

Note 1: Russet, Red, or Yukon gold potatoes are my preferred potatoes for this recipe. Cut potatoes into even 1-inch cubes. If potato wedges are larger, increase roasting time.

Note 2: Any oil of choice can be used with these potatoes.

Note 3: Smoked paprika adds great flavor, if unavailable, regular paprika can be used.

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