Here’s a foolproof recipe for Oven-Roasted Potatoes — crispy on the outside, fluffy inside, and packed with savory flavor. They’re the perfect side dish for breakfast, lunch, or dinner.
🥔 Crispy Oven-Roasted Potatoes
🕒 Prep Time: 10 min | Cook Time: 35–45 min
🍽️ Serves: 4
🛒 Ingredients:
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2 lbs (900g) baby potatoes or Yukon Gold/Russet potatoes, cut into 1-inch pieces
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2–3 tbsp olive oil
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1 tsp garlic powder
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1 tsp dried rosemary or thyme (or both)
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1/2 tsp smoked or regular paprika (optional, for color and depth)
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Salt and black pepper, to taste
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Optional: 1–2 cloves garlic, smashed or minced (for extra aroma)
🔪 Instructions:
1. Preheat Oven:
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Preheat to 425°F (220°C). Line a baking sheet with parchment or foil for easy cleanup.
2. Prep the Potatoes:
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Wash and cut potatoes into even-sized chunks (no bigger than 1 inch).
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If using Russet or Yukon, peeling is optional.
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Pat dry with a towel for max crispiness.
3. Season:
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In a large bowl, toss potatoes with olive oil, garlic powder, herbs, paprika, salt, and pepper until well coated.
4. Roast:
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Spread potatoes in a single layer on the baking sheet, cut side down for extra browning.
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Roast for 35–45 minutes, flipping once halfway through, until golden brown and crispy on the edges.
5. Finish:
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Optional: Toss with chopped parsley, extra salt, or a squeeze of lemon juice before serving.
🔄 Variations:
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Parmesan potatoes: Toss with grated Parmesan in the last 5 minutes of baking.
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Spicy version: Add a pinch of cayenne or red pepper flakes.
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Garlic butter finish: Melt butter with minced garlic and drizzle over just before serving.