Crispy Roasted Potatoes are golden, crunchy on the outside and pillowy inside — an easy oven favorite for busy weeknights or cozy weekend meals. This simple method yields reliably great texture and flavor, and if you enjoy roasted sides, try our take on caramelized roasted sweet potatoes for a sweet-salty contrast.
Why You’ll Love This Crispy Roasted Potatoes
- Irresistible golden crunch with a tender interior.
- Quick prep and hands-off roasting for busy evenings.
- Great for meal prep and easy to reheat for lunches.
- Kid-friendly and crowd-pleasing at dinners or gatherings.
- Versatile seasonings let you match any cuisine.
Ingredients Needed
- Veggies
- 2 lb Russet or Yukon Gold potatoes, scrubbed and cut into 1–1½ inch pieces
- Parboil Essentials
- 1 tsp baking soda
- Water for boiling
- Aromatics
- 3 cloves garlic, minced
- 2 tbsp fresh rosemary, finely chopped
- 2 tbsp fresh parsley, chopped
- Oil & Fat
- 3 tbsp olive oil
- Seasonings & Salt
- 1 tsp garlic herb seasoning
- 1 tsp smoky paprika
- 1 tsp lemon pepper
- 1 tsp za’atar spice (optional)
- Kosher salt and freshly ground black pepper to taste
Step-by-Step Instructions 5 (always use H2 and H3)
1. Preheat the oven.
Preheat oven to 425°F and line a rimmed baking sheet with parchment or lightly oil it.
2. Parboil the potatoes with baking soda until slightly tender.
Place potatoes in a pot, cover with cold water, add 1 tsp baking soda, bring to a simmer and cook 8–10 minutes until just tender.
3. Drain the potatoes and roughen the surface by shaking them in the pot.
Drain well, return to the hot pot, cover and shake gently 20–30 seconds to roughen edges — this helps create crispness.
4. Toss the potatoes in garlic, rosemary-infused olive oil, and chosen seasonings.
Combine olive oil, garlic, rosemary and seasonings in a bowl, then toss potatoes to coat evenly; season with salt and pepper.
5. Spread them on a baking sheet and roast until golden and crispy.
Arrange potatoes in a single layer and roast 35–45 minutes, flipping once halfway, until deeply golden and crisp.
Serving Suggestions Crispy Roasted Potatoes
- Serve alongside roasted chicken or grilled steak for a complete plate.
- Toss with extra parsley and lemon zest as a bright finish.
- Top with crumbled feta and a drizzle of olive oil for a Mediterranean twist.
- Pair with a tray of roasted vegetables like roasted potatoes, carrots and zucchini for colorful family-style sides.
- Offer dipping sauces like garlic aioli or spicy ketchup for casual meals.
Tips for Success Crispy Roasted Potatoes
- Parboil just until slightly tender to avoid falling apart while roasting.
- Use high heat (425°F) and don’t crowd the pan to ensure maximum crisping.
- Shake the pot to create rough edges; those little nooks get extra crunchy.
- Store leftovers in an airtight container and re-crisp in a hot oven or skillet.
- For a complementary side, try pairing with bacon-wrapped roasted carrots for smoky contrast.
Variations
Here are a few easy ways to change it up:
- Make it spicy: add ½ tsp cayenne or chili flakes to the seasoning mix.
- Add veggies: roast halved baby carrots or par-cooked Brussels sprouts with the potatoes.
- Dairy-free/herb-forward: omit cheese toppings and double the fresh herbs for brightness.
Follow us on Pinterest for more cozy ideas.
Crispy Roasted Potatoes
Ingredients
Veggies
- 2 lb Russet or Yukon Gold potatoes, scrubbed and cut into 1–1½ inch pieces
Parboil Essentials
- 1 tsp baking soda
Aromatics
- 3 cloves garlic, minced
- 2 tbsp fresh rosemary, finely chopped
- 2 tbsp fresh parsley, chopped
Oil & Fat
- 3 tbsp olive oil
Seasonings & Salt
- 1 tsp garlic herb seasoning
- 1 tsp smoky paprika
- 1 tsp lemon pepper
- 1 tsp za'atar spice (optional)
- to taste Kosher salt and freshly ground black pepper
Instructions
Preparation
- Preheat the oven to 425°F and line a rimmed baking sheet with parchment or lightly oil it.
- Place potatoes in a pot, cover with cold water, add 1 tsp baking soda, bring to a simmer and cook for 8–10 minutes until just tender.
- Drain well, return to the hot pot, cover and shake gently for 20–30 seconds to roughen edges.
Cooking
- Combine olive oil, garlic, rosemary and seasonings in a bowl, then toss potatoes to coat evenly; season with salt and pepper.
- Arrange potatoes in a single layer on the baking sheet and roast for 35–45 minutes, flipping once halfway, until deeply golden and crisp.
