Crispy Roasted Potatoes (Print Version)

Golden, crunchy potatoes seasoned with herbs and roasted until fluffy inside, perfect for any meal.

# What You'll Need:

→ Potatoes

01 - 1.5 lbs Yukon Gold or Russet potatoes, peeled (optional) and cut into 1-inch cubes

→ Seasoning & Coating

02 - 3 tbsp olive oil
03 - 1 tsp kosher salt
04 - 0.5 tsp freshly ground black pepper
05 - 1 tsp garlic powder
06 - 1 tsp dried rosemary (or thyme or Italian herbs)
07 - 0.25 tsp smoked paprika (optional)

→ Finish

08 - 2 tbsp chopped fresh parsley (optional)

# How-To Steps:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper or grease lightly with oil.
02 - Place the cubed potatoes in a large pot, cover with cold water, add a pinch of salt, bring to a boil, then simmer for 5 minutes. Drain well and let steam dry for one minute.
03 - In a large mixing bowl, toss the potatoes with olive oil, kosher salt, black pepper, garlic powder, dried rosemary, and smoked paprika until evenly coated.
04 - Spread the potatoes in a single layer on the prepared baking sheet, ensuring they are not crowded.
05 - Roast in the oven for 35 to 40 minutes, turning once halfway through, until golden brown and crispy on all sides.
06 - Remove from the oven, sprinkle with chopped fresh parsley if desired, and serve hot.

# Expert Tips:

01 -
  • The edges get shatteringly crisp while the centers stay tender and creamy.
  • Works as a side for almost anything, from Sunday roasts to weeknight grilled chicken.
  • Requires minimal hands-on time once they hit the oven.
02 -
  • The initial boil is not optional—it cooks the insides so the oven only has to crisp the outside, not turn raw potato into cooked potato.
  • Crowding the pan is the number one reason roasted potatoes come out soft. Space matters as much as seasoning.
  • Turning them halfway through ensures even browning and crispness on all sides, not just the bottom.
03 -
  • After draining, shake the potatoes in the pot with the lid on—the rough edges that form are exactly what crisp up in the oven.
  • If your baking sheet is crowded, split them between two sheets rather than layering; this makes an enormous difference in how they brown.

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