Imagine opening the oven and being greeted by the warm, toasty aroma of potatoes sizzling in herbs and olive oil, edges crisping into a caramelized crunch while the centers turn tender and creamy.
This recipe is perfect for a simple weeknight dinner or a relaxed weekend lunch, and it pairs beautifully with roasted chicken, steak, or a fresh green salad on the table.
SaveI first made this in a small kitchen while listening to my favorite playlist, and the crispy, golden potatoes turned an ordinary Tuesday into a little celebration that I have been recreating ever since.
Roasted Potatoes Recipe
Ingredients
Instructions
- Preheat oven and prepare potatoes
Preheat your oven to 425 degrees Fahrenheit. Spread the potato pieces in a single layer on a parchment lined baking sheet and let them dry for a few minutes so they can crisp up better.
- Season the potatoes
In a large bowl, toss the potatoes with olive oil until evenly coated, then sprinkle on the kosher salt, black pepper, garlic powder, smoked paprika, thyme, rosemary, and minced garlic, mixing until every piece is well covered.
- Arrange for even roasting
Spread the potatoes in a single layer with a little space between each piece, which helps them roast and turn golden instead of steaming.
- Roast for initial browning
Place the baking sheet in the hot oven and roast for 15 minutes without opening the door, allowing the bottoms to start forming a crisp crust.
- Flip and stir for even cooking
Pull the tray out, carefully flip or toss the potatoes with a spatula, and spread them back into a single layer before returning to the oven.
- Continue roasting until crisp
Roast for another 15 to 20 minutes, until the edges are deeply golden and the potatoes are tender when pierced with a fork.
- Finish with optional cheese
Remove the tray from the oven, sprinkle the Parmesan cheese over the hot potatoes if using, and let the residual heat melt it slightly for extra flavor.
- Rest and serve
Let the potatoes rest for 5 minutes before transferring to a serving bowl so they firm up a bit and stay crispy on the plate.
Substitutions and variations
- Use sweet potatoes or red potatoes instead of russet for a different texture and color.
- Replace fresh herbs with 1 teaspoon of dried herb mix if you do not have fresh thyme or rosemary.
- Omit the Parmesan for a dairy free version or use nutritional yeast for a similar savory note.
- If you do not have garlic powder, use 1 clove of fresh garlic per person minced.
Chloe's tips
- For extra crisp, do not crowd the potatoes on the pan and avoid covering them with a lid after roasting.
- Cut the potatoes into similar sized pieces so they roast evenly without some being underdone.
- Tossing the potatoes in a bit of cornstarch along with the oil can make them wonderfully crisp.
- If you like softer centers, reduce the oven temperature to 400 degrees and roast a little longer.
How to store it
- Store leftover roasted potatoes in an airtight container in the refrigerator for up to 3 days.
- Reheat in a hot skillet over medium heat or under the broiler for a few minutes to restore crispness.
- Avoid adding fresh herbs or cheese before reheating, as they can burn.
Serving suggestions
These roasted potatoes shine when served straight from the oven and can dress up almost any meal.
- With a sprinkle of flaky sea salt and chopped fresh parsley before serving
- Alongside a juicy roast chicken or grilled steak for a complete plate
- On top of a fresh arugula salad for a hearty, comforting side
- Paired with a simple dinner roll and a chilled beverage for a relaxed weekend dinner
Frequently asked questions
Why are my potatoes not crispy?
They may be steaming instead of roasting because the pan is crowded or the oven temperature is too low. Spread them in a single layer and roast at a high temperature, and try drying them well before adding oil.
Can I roast the potatoes in a cast iron skillet?
Absolutely, a cast iron skillet holds heat beautifully and gives the potatoes an even, crispy sear. Just preheat the skillet in the oven before adding the potatoes.
Can I make this ahead and reheat?
Yes, you can roast the potatoes fully, cool them, then reheat in a hot oven or skillet to refresh the crust. Add a sprinkle of fresh herbs or cheese just before serving.
What are the best potatoes for roasting?
Yukon Gold and russet potatoes work very well because they roast up crisp and fluffy inside. Red potatoes can be used if you prefer a slightly softer texture.
Let's get cooking!
These roasted potatoes come together easily and deliver that addictive crunch paired with tender insides, making them a reliable favorite for any meal.
