Roasted Potatoes

There’s something magical about a crispy roasted potato fresh out of the oven. It’s golden, crunchy on the outside, soft and fluffy on the inside—and when you add garlic and herbs into the mix? It’s next-level delicious.

This roasted potatoes recipe has been my go-to side dish for years. Whether I’m making a weeknight dinner or hosting friends for a Sunday meal, these potatoes never disappoint. They’re incredibly simple to make, require only a handful of ingredients, and can be customized to match whatever main dish you’re serving. Think juicy roasted chicken, grilled steak, or even a hearty veggie stir-fry—these potatoes play well with just about everything.

What I love most is how something so humble and budget-friendly can be transformed into a side dish that steals the show. If you’ve ever struggled with soggy potatoes or bland flavors, don’t worry—we’ll fix that. I’m sharing my favorite tips to make sure you get beautifully crispy, flavorful roasted potatoes every time.

Let’s get started with the basics.

this recipe

Ingredients You’ll Need

• 2 lbs (about 900 g) baby potatoes or Yukon Gold, cut into bite-sized chunks

• 2 tablespoons olive oil

• 1 teaspoon garlic powder or 2 garlic cloves, minced

• 1 teaspoon dried rosemary or thyme (you can also use a mix)

• Salt and freshly ground black pepper, to taste

• Chopped fresh parsley (optional, for garnish)

STEP 1: PREHEAT YOUR OVEN

Before anything else, preheat your oven to 425°F (220°C). A hot oven is crucial for that perfect golden crust. If your oven isn’t hot enough, the potatoes might steam instead of roast—and we want that irresistible crispiness.

Line a large baking sheet with parchment paper or lightly grease it with cooking spray or a bit of oil. This not only prevents sticking but also helps with even browning.

STEP 2: SEASON THE POTATOES

While your oven is heating up, go ahead and prep the potatoes. I usually grab baby potatoes because they’re cute, quick to prep, and roast beautifully. But Yukon Golds work just as well—they have a naturally creamy texture inside.

Cut your potatoes into bite-sized pieces. If you’re using baby potatoes, just halve or quarter them depending on their size. Place them in a large mixing bowl and drizzle with 2 tablespoons of olive oil.

Now it’s time to flavor things up. Add garlic powder (or minced garlic), dried rosemary or thyme, salt, and pepper to the bowl. Toss everything together until each piece is nicely coated. The olive oil not only helps the seasoning stick but also promotes that crispy finish we’re going for.

STEP 3: SPREAD OUT AND ROAST

Next, spread the seasoned potatoes out onto your prepared baking sheet. Make sure they’re in a single layer with a bit of space between each piece. This might seem like a minor detail, but it makes a huge difference. When potatoes are too close together, they steam instead of crisp up.

Pop them into your hot oven and roast for 25 to 30 minutes. Be sure to flip them halfway through cooking so both sides get that gorgeous golden-brown color. I usually use a spatula to gently turn them—don’t worry if a few stick a bit, that just means they’re getting nice and crispy.

Alright, now that we’ve got those beautifully seasoned potatoes roasting away in the oven, let’s talk about finishing touches—and a few secrets that take this recipe from good to absolutely crave-worthy.

You might be surprised by how much small tweaks (like spacing your potatoes correctly or soaking them beforehand) can impact the end result. In this part, we’ll cover those expert tips, walk through the final step, and talk about easy ways to change things up depending on what you’re serving.

STEP 4: FINISH ROASTING & GARNISH

By now, your kitchen probably smells amazing. Around the 25-minute mark, you’ll want to check the potatoes. They should be crispy and golden brown on the outside, and when you pierce one with a fork, it should slide in easily—tender and soft inside.

If they still look a little pale, give them a few more minutes in the oven. Every oven is a little different, so don’t be afraid to adjust the time slightly.

Once they’re perfectly roasted, take them out and transfer them to a serving dish. If you like, sprinkle some chopped fresh parsley over the top. It adds a nice pop of color and a bit of freshness that complements the warm, herby flavors.

Serve them hot—they’re best right out of the oven, when they’re at peak crispiness.

EXTRA CRISPINESS: THE COLD WATER SOAK METHOD

This is hands-down one of my favorite tricks when I really want restaurant-style roasted potatoes.

Here’s what to do:
After cutting your potatoes into chunks, soak them in a large bowl of cold water for about 30 minutes. This helps draw out some of the excess starch, which can prevent crisping. After the soak, make sure to dry them thoroughly—and I mean really dry. Use a clean dish towel or paper towels and blot until there’s no visible moisture left.

Then continue with the olive oil and seasoning step as usual. You’ll be amazed at the difference it makes. They come out extra crunchy every single time.

TRY THESE FLAVOR TWISTS

This base recipe is super versatile, and once you’ve nailed it, you can start playing around with other flavors. Here are a few of my favorite variations:

• Add Smoked Paprika: Gives the potatoes a warm, smoky flavor and a rich golden color.

• Sprinkle Parmesan Cheese: About 5 minutes before the end of baking, toss some grated Parmesan over the potatoes and return to the oven. It forms a crispy, cheesy crust.

• Toss with Lemon Zest: Just before serving, a bit of lemon zest brightens up the flavors—especially if you’re pairing the potatoes with seafood or chicken.

• Use Fresh Herbs: If you have fresh rosemary, thyme, or even chopped chives, use them! Add fresh herbs toward the end of baking to keep them from burning.

SERVING SUGGESTIONS

These roasted potatoes are truly the little black dress of side dishes. They go with almost everything, and they work for every season. Here are a few of my favorite pairings:

• Grilled or roasted meats: Think herbed roast chicken, garlic butter steak, or pork chops.

• Hearty vegetarian mains: They’re amazing with lentil loaf, veggie skewers, or a simple sautéed greens and egg combo.

• Brunch favorites: Top them with a fried egg or serve alongside avocado toast for a hearty brunch plate.

And don’t be afraid to serve them as a snack or appetizer with a side of garlic aioli or spicy ketchup—so good!