Crispy Roasted Potatoes Recipe
Crispy Roasted Potatoes with golden edges and soft, fluffy centers, finished with a drizzle of melted butter for the ultimate easy side dish.
Ingredients
- 3 pounds baby yellow potatoes sliced in half
- 4 tablespoons olive oil
- 2 teaspoons garlic powder or granules
- 2 teaspoons onion powder or granules
- 2 teaspoons sweet or smoked paprika
- 3 tablespoons melted unsalted butter
- salt and pepper to taste
Instructions
- Preheat the oven to 450°F (fan on) or 475°F (no fan).
- Add the potatoes to a large pot of boiling salted water and cook for 10 minutes. They should be just about done.
- Remove them and let them air-dry in a colander for 10 minutes, giving them a little shake after 5 minutes.
- Place the boiled potatoes on a sheet tray lined with parchment paper. Add the olive oil, garlic powder, onion powder, paprika, salt, and pepper, and mix thoroughly until completely combined.
- Roast in the oven on a middle rack for 20 minutes.
- Come back, flip, and move the potatoes around, then roast for an additional 20 minutes, or until golden brown.
- Finish by drizzling on melted butter and serve.
Notes
I’d like to say this recipe is completely foolproof, but overcrowding the sheet pan is the easiest way to end up with soggy steamed potatoes instead of crispy ones. To avoid this, leave about an inch of space in between each potato or roast them on two sheet pans instead.
Peeled vs. unpeeled potatoes: I never peel baby yellow potatoes because their thin skins crisp up nicely in the oven. Anything larger, like yellow potatoes or Russets, should be peeled.
Shake the potatoes because that's how you get those jagged, golden- brown edges all around the outside of the potatoes. Don’t skip this part!
Boil with baking soda: Adding 1 teaspoon of baking soda to the boiling water increases the water's alkalinity, which breaks down more surface starch than shaking alone does. You’ll still get a good crisp without it, but this will get you even crisper potatoes.
More seasoning ideas: There are endless ways to season roasted potatoes. Add cayenne or chili powder for some kick, finish them with a sprinkle of fresh chives or dill, or swap the seasonings in the recipe card for my smoky Cajun seasoning or this mouthwatering ranch seasoning.
Make-Ahead: Serve the potatoes right after drizzling the melted butter on top. When I need to keep them warm, I’ll hold off on the butter and keep the potatoes covered in a low oven (around 200°F) for up to an hour. I wait to add the melted butter until it’s time to eat.
How to Store: Let the leftover roasted potatoes cool completely before storing them in the fridge for up to 4 days.
How to Reheat: Reheat the potatoes in a 400°F oven or air fryer for about 10 minutes or until they’re hot, sizzling, and crispy again.
Nutrition
Calories: 315kcalCarbohydrates: 41gProtein: 5gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 15mgSodium: 60mgPotassium: 990mgFiber: 5gSugar: 2gVitamin A: 508IUVitamin C: 45mgCalcium: 34mgIron: 2mg