There’s something very comforting about a pan of golden, crispy roasted potatoes — crunchy edges, fluffy inside, and a seasoning mix that’s simple but irresistible. This version uses just pantry staples (olive oil, garlic and onion powder, paprika) to turn Yukon Golds or Russets into a weeknight side that disappears fast. If you want a sweeter twist later on, you can swap in Murasaki sweet potatoes for a colorful variation that cooks similarly and brings a natural sweetness to the plate: https://savorousrecipe.com/murasaki-sweet-potatoes-the-delicious-superfood-you-need/.
Why you’ll love this dish
Oven roasted potatoes hit a lot of marks: budget-friendly, kid-approved, and flexible enough for holidays or weeknight dinners. They’re a reliable crowd-pleaser—simple seasoning, big payoff.
“These are the potatoes I make whenever company comes over — crispy on the outside, pillowy inside, and everyone asks for seconds.” — a regular in my dinner rotation
This recipe is ideal when you want hands-off cooking (the oven does the heavy lifting), easy scaling (double the quantities for a crowd), or a dependable side for proteins and salads.
How this recipe comes together
Before you get started, here’s the quick process: wash and cut the potatoes, toss them with oil and dry seasonings, spread in a single layer, and roast at high heat until edges are browned and interiors tender. Flip once for even browning. The method is straightforward, but a couple of timing and spacing details make the difference between limp and crispy.
Prep time is about 10–15 minutes. Roast time is roughly 30–40 minutes at 425°F (220°C), depending on potato size and oven. Expect a total cook time around 40–55 minutes including resting.
What you’ll need
- 2 pounds potatoes (Yukon Gold or Russet), washed and cut into roughly 1-inch pieces. (For a sweeter, colorful twist, you can swap in Murasaki sweet potatoes; they roast well and add a different flavor profile: https://savorousrecipe.com/murasaki-sweet-potatoes-the-delicious-superfood-you-need/.)
- 1/4 cup olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika (smoked or sweet, depending on preference)
- Salt, to taste (start with 1 teaspoon and adjust)
- Black pepper, to taste
- Fresh herbs (rosemary or thyme) — optional, for garnish
Notes: If you prefer lower oil, reduce to 3 tablespoons and toss more aggressively; however, oil helps with browning. Yukon Golds give a creamier interior; Russets get airier and crisper edges.
Step-by-step instructions
- Preheat your oven to 425°F (220°C). If you have a convection setting, use it to speed up and improve crisping (reduce temp by ~15°F if needed).
- Cut potatoes into roughly 1-inch cubes or wedges so they cook evenly. Try to keep pieces uniform.
- Pat the potatoes dry with a kitchen towel or paper towels — removing surface moisture is key for crispness.
- In a large bowl, combine potatoes with 1/4 cup olive oil, garlic powder, onion powder, paprika, 1 teaspoon salt, and a few grinds of black pepper. Toss until all pieces are evenly coated.
- Arrange potatoes in a single layer on a rimmed baking sheet. Use parchment or a light coating of oil on the pan to prevent sticking. Crowding causes steaming; give each piece some space.
- Roast on the middle rack for 15–20 minutes. Use a spatula to flip or shake the pan to expose different sides.
- Continue roasting another 10–20 minutes, until edges are golden-brown and a fork slides into the center easily. Total time will be about 30–40 minutes.
- Remove from oven and let rest 2–3 minutes. Toss with chopped fresh rosemary or thyme if using, and check for final seasoning; add flaky sea salt if desired.
- Serve hot.
Best ways to enjoy it
Roasted potatoes are the ultimate multi-tasking side:
- Pair with roast chicken, grilled steak, or pan-seared salmon.
- Add to a brunch spread alongside eggs and sautéed greens.
- Turn leftovers into breakfast hash with onions and a fried egg.
- For plating, mound them slightly off-center and finish with a few herb sprigs and a lemon wedge for brightness on richer mains.
They also make an excellent base for bowls — grain, roasted veg, a protein, and a drizzle of tahini or chimichurri.
Storage and reheating tips
- Cool quickly: let potatoes cool no more than two hours at room temperature before refrigerating to stay on the safe side of food safety.
- Refrigerator: store in an airtight container for up to 3–4 days.
- Freezing: cooked roasted potatoes can be frozen, but texture softens after thawing. Flash-freeze on a sheet, then transfer to a freezer bag for up to 2–3 months. Thaw in the fridge before reheating for best results.
- Reheating: For the crispiest results, reheat in a preheated oven or air fryer at 400°F (200°C) for 8–12 minutes, turning once. A skillet on medium-high heat with a teaspoon of oil also crisps edges quickly. Avoid microwaving unless you’re okay with softer texture; if you must microwave, then pop them briefly under the broiler or a hot pan to restore some crispness.
- Safety: reheat to 165°F (74°C) if reheating from refrigerated storage.
Pro chef tips
- Cut evenly. Uniform pieces equal uniform cooking.
- Dry well. Moisture kills crispness — always pat potatoes dry after washing or parboiling.
- Hot pan trick: preheat the baking sheet in the oven for 5 minutes, then add the potatoes to the hot surface to jump-start browning.
- Don’t overcrowd: leave space for air to circulate. If needed, use two pans.
- Season at two stages: a light touch before roasting, then adjust when they come out hot for a fresher salt hit.
- Use high-smoke-point oil if you want even more heat tolerance (grapeseed or avocado oil), though olive oil is fine at 425°F for this short time.
- If you like extra-crispy edges, toss with a tablespoon of cornstarch before adding oil — it creates a dry-coated surface that crisps beautifully.
Creative twists
- Garlic-parmesan: Add 1/4 cup grated Parmesan in the last 5 minutes of roasting and finish with minced parsley.
- Lemon-herb: Toss with lemon zest and chopped dill or parsley when hot.
- Spicy paprika: Swap sweet paprika for smoked paprika and add 1/4–1/2 teaspoon cayenne for heat.
- Mediterranean: Add minced garlic and a sprinkle of za’atar or oregano just before serving.
- Hasselback style: Slice potatoes thinly (without cutting through) and roast with butter and herbs for an elegant twist.
- Plant-powered bowls: Mix roasted potatoes with roasted chickpeas, sautéed kale, and tahini dressing for a filling vegetarian meal.
Common questions
Q: Can I use small baby potatoes instead of cutting larger ones?
A: Yes. If using baby potatoes, halve or quarter them depending on size so they cook at about the same rate. Adjust cook time; smaller pieces may finish in 20–30 minutes.
Q: What oven temperature gives the crispiest potatoes?
A: High heat (around 425°F / 220°C) is ideal. It promotes browning without drying the center. Convection can help but reduce temp slightly if your oven runs hot.
Q: Are roasted potatoes healthy?
A: Roasted potatoes are a good source of potassium and vitamin C, especially when you leave the skin on. Using 1/4 cup of olive oil keeps fat moderate for 2 pounds of potatoes. Portion control and pairing with vegetables and lean proteins balance the meal.
Q: Why are my roasted potatoes soft instead of crispy?
A: Common causes: overcrowded pan (steaming, not roasting), wet potatoes, or too-low oven temperature. Dry the potatoes, spread them out, and roast at high heat.
Q: Can I prep them ahead of time?
A: Yes — cut and toss with oil and seasonings, then refrigerate in an airtight container for up to 24 hours. Bring back to room temperature for 15 minutes before roasting and add a few minutes to the cook time.
If you want to explore a sweet-potato alternative or learn more about Murasaki varieties and how they behave in the oven, that write-up has helpful tips and ideas: https://savorousrecipe.com/murasaki-sweet-potatoes-the-delicious-superfood-you-need/
Crispy Roasted Potatoes
Ingredients
Main Ingredients
- 2 pounds potatoes (Yukon Gold or Russet), washed and cut into roughly 1-inch pieces (or Murasaki sweet potatoes for a sweeter variation)
- 1/4 cup olive oil can reduce to 3 tablespoons for less oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika (smoked or sweet, depending on preference)
- 1 teaspoon salt (start with this and adjust to taste)
- black pepper, to taste
- Fresh herbs (rosemary or thyme) — optional, for garnish
Instructions
Preparation
- Preheat your oven to 425°F (220°C) and use convection setting if available.
- Cut potatoes into roughly 1-inch cubes or wedges to ensure even cooking.
- Pat the potatoes dry with a kitchen towel or paper towels to remove surface moisture.
- In a large bowl, combine potatoes with olive oil, garlic powder, onion powder, paprika, salt, and a few grinds of black pepper. Toss until evenly coated.
- Arrange potatoes in a single layer on a rimmed baking sheet lined with parchment or lightly oiled to prevent sticking.
Cooking
- Roast on the middle rack for 15–20 minutes, flipping halfway through for even browning.
- Continue roasting for another 10–20 minutes until edges are golden and a fork slides easily into the center.
- Remove from oven and let rest for 2–3 minutes before adjusting seasoning and garnishing with fresh herbs if desired.
- Serve hot.