Roasted Potatoes

This Roasted Potatoes recipe is seasoned potatoes that are oven baked with nice golden caramelized edges. The perfect side dish for any meal. There’s nothing worse than biting into a thick undercooked potato. These are the best roasted potatoes and my whole family loves them.

OVEN ROASTED POTATOES

I’m totally the girl who won’t order fries but then sneaks plenty of fries from my husband and kids. Besides cookies, fries are my thing. My kryptonite.

We have a Friday night tradition of taking our kids to Chick-Fil-A. I order a salad, eat everything but the lettuce, and then eat all my kids’ French fries.

My favorite part are the little tiny ends of the fries that break off at the bottom of the container. They’re salty, crispy, and ALL MINE!

The first time I made this roasted potato recipe I realized they tasted just like those bits at the bottom of the fry bag. Turns out roasted vegetables takes any vegetable to the next level.

TIPS FOR CRISPY POTATOES

There are a couple of tricks to making sure you get the best results. Crispy potatoes with crispy edges and those nice creamy centers.

• Don’t crowd the pan.
• Cut your potatoes small. Small potatoes get crispier than larger ones. Even better if you place them cut side down.
• Use parchment paper.
• Turn up the heat. A higher temperature gives them a nice sear that you can’t get at a lower temperature.

DON’T CROWD THE PAN

A sheet pan will hold two pounds of potatoes and still have plenty of room to let the potatoes get their roast on. If you try adding more than that you will end up with soggy potatoes. Make sure potatoes are in a single even layer with some room to breathe.

CUT YOUR POTATOES SMALL

If you cut your potatoes too large, you’re never going to reach crispy potato status. You’ll want to cut them between 3/4 inch and 1-inch chunks.

USE PARCHMENT PAPER

Parchment paper is the my secret tool to perfect cookies and in this case, the perfect roasted potato. They don’t stick and get nice and crispy.

TURN UP THE HEAT

Since we are technically faux-frying these potatoes, high heat is essential to getting the outside golden brown crisp exteriors and the inside soft when you cook potatoes.

CAN I MAKE THESE POTATOES AHEAD OF TIME?

Yes. You can roast these and then keep them in the fridge for during the week. To reheat, lay in a single layer on a baking sheet for 5-10 minutes to get crispy.

Look how golden and crispy these are. I know a potato side dish isn’t super exciting, but I’m all about sharing those dinner staples that we eat often.

WHAT KIND OF POTATOES SHOULD I USE?

The kind of potato you use matters. I like to use Yukon gold potatoes or Russet potatoes. Yukon golds have a creamy interior and don’t have to be peeled which is why I like them. There’s even a baby potatoes version of Yukons. You could also use red potatoes.

HOW TO ROAST POTATOES

1. Preheat oven to 425 degrees and line a rimmed sheet pan with parchment paper.

2. Place potatoes in a large bowl and drizzle with olive oil, garlic salt, salt and pepper. Toss well.

3. Arrange potatoes in a single layer on the baking sheet and bake for 20 minutes. Stir potatoes and bake for another 20 minutes or until desired crispness. Potatoes should have nice caramelized edges. Add a little bit more salt and pepper if needed then serve.

OTHER POTATO RECIPES

• Creamy Potato Soup
• Scalloped Potatoes
• Ruth’s Chris Sweet Potatoes
• Funeral Potatoes
• Twice Baked Potatoes
• Jalapeno Popper Mashed Potatoes
• Crockpot Potato Soup
• Bacon, Egg, and Potato Skillet
• Red Potato Salad
• Slow Cooker Mashed Potatoes

Roasted Potatoes

4.39 from 13 votes

These Roasted Potatoes are seasoned potatoes that are oven-baked with nice golden caramelized edges. A great side dish for any meal.

Print Pin Rate

Prep Time: 10 minutes mins

Cook Time: 45 minutes mins

Total Time: 55 minutes mins

Servings: 4 servings

Ingredients

• 2 lbs Yukon gold potatoes, washed and dried and cut into 1/2 inch cubes, (do don't have to peel them)
• 1 1/2 Tablespoons olive oil
• 1/2 teaspoon garlic salt
• 1/2 teaspoon kosher salt
• 1/4 teaspoon pepper

Instructions

 

• Preheat oven to 425 degrees and line a rimmed sheet pan with parchment paper.
• Place potatoes in a large bowl and drizzle with olive oil, garlic salt, salt and pepper. Toss well.
• Arrange potatoes in a single layer on the prepared baking sheet and bake for 20 minutes. Stir potatoes and bake for another 20 minutes or until desired crispness. Potatoes should have nice caramelized edges. Add more salt and pepper if needed then serve.

Cuisine: American

Course: Side Dish

Author: Christy Denney

Christy Denney

Christy is the voice behind The Girl Who Who Ate Everything! She is no stranger to making meals that kids and adults will love. She grew up in Mesa, Arizona as the youngest of ten kids. She can always be found in her kitchen with music playing and cooking with her kids. She published her first cookbook in 2014. She loves party food that gets the conversations going!

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