Crispy Roasted Potatoes
These oven-roasted potatoes are golden and crispy on the outside, fluffy on the inside, and seasoned with pantry staples for a quick and delicious side dish.
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.
Notes
Cool quickly after cooking and refrigerate within two hours. Store in an airtight container for up to 3–4 days. Can be frozen but texture may soften during thawing. For best reheat results, use oven or air fryer at 400°F (200°C).