Roasted Potatoes Recipe

You know that feeling when you want something comforting, crunchy, and totally forgiving in the kitchen? That’s exactly why I love roasted potatoes. I first fell hard for this recipe after a midweek dinner rescue when I forgot to defrost anything and still pulled off a crowd-pleasing side. Want something simple but impressive? I’ve got you. If you want another crisp-skinned variation, check out my take on crispy roasted red potatoes — it’s a sibling recipe that plays by slightly different rules.

I’ll walk you through the ingredients, the method, pro tips, fun variations, storing advice, and even creative leftover ideas. Let’s make potatoes that actually deserve standing ovations (or at least enthusiastic nods).

Why You’ll Love This Recipe

• Easy & forgiving — You won’t ruin this unless you try really hard.
• Crispy edges, fluffy insides — That textural contrast hits like a flavor mic drop.
• Minimal ingredients — You probably already own everything on the list.
• Versatile — Serve it with anything: weeknight chicken, a fancy steak, or just butter and silence.
• Scales well — Make more for a crowd; leftovers reheat like champs.

Ingredients You’ll Need

Ingredient: (yes, I said it—let’s be explicit)

• 2 ½ lbs Yukon gold potatoes (cut into bite-size pieces about 1/2” thick, unpeeled, scrubbed)
• 3 Tbsp extra virgin olive oil
• 1 tsp fine sea salt (or added to taste)
• ½ tsp freshly ground black pepper (or added to taste)
• 2 Tbsp unsalted butter (cut into pieces)
• Kosher salt (to taste)
• 2 Tbsp parsley (finely chopped, to garnish)

Quick note: I use Yukon gold because they roast beautifully and get those creamy centers without turning mealy. Want starchier, russet-style results? Go ahead, but the texture will shift.

How to Make (Step-by-Step)

Method: Follow these steps and reward yourself at the end.

STEP 1: Preheat and prep

Preheat the oven to 425ºF. I set the rack in the middle so the potatoes get even heat. While the oven warms, wash and scrub the potatoes; leave the skins on for flavor and texture.

STEP 2: Cut and season

Cut potatoes into bite-sized pieces, about 1/2” to 3/4” thick, and toss them in a large mixing bowl. Drizzle with 3 Tbsp olive oil, 1 tsp fine sea salt, and ½ tsp black pepper. I toss with my hands—yes, messy and effective—to make sure everything gets a thin, even coat.

STEP 3: Arrange on the pan

Arrange the potatoes on a parchment-lined or non-stick 13×18 baking sheet, keeping a single layer with the flat side down. Don’t crowd them; crowded potatoes steam instead of crisp.

STEP 4: Butter and roast

Dot the top of the potatoes with 2 Tbsp unsalted butter pieces. Bake at 425ºF for 25–30 minutes until the bottoms turn golden and the potatoes release easily from the pan, then flip them using a spatula. Roast another 15–20 minutes until the potatoes get golden brown and crispy in spots and fork-tender.

STEP 5: Finish and serve

Sprinkle with kosher salt to taste, garnish with 2 Tbsp parsley, and serve warm. I always taste one before plating—food critique is a responsibility.

Pro Tips for the Best Results

• Use a hot oven (425ºF) — Heat creates crispness fast.
• Cut uniform pieces — Even sizes roast evenly; nobody wants a burnt edge and an undercooked core.
• Don’t overcrowd the pan — Give each potato breathing room so heat hits all sides.
• Flat side down — Lay pieces so the cut side touches the pan; it browns best there.
• Preheat the pan? If you like, warm the baking sheet in the oven for a minute to jump-start the sear. I do this when I’m feeling extra.
• Use parchment or a non-stick sheet — Clean-up becomes a five-minute victory.
• Season after roasting too — A final sprinkle of kosher salt adds that satisfying crunch.

Fun Variations & Topping Ideas

Variations:

• Garlic & Herb: Toss in 2 cloves minced garlic and 1 tsp dried oregano before roasting. The garlic caramelizes and sings.
• Smoky Paprika: Add 1 tsp smoked paprika and a pinch of cayenne for a smoky kick.
• Lemony Roast: Zest one lemon and toss with parsley after roasting for a bright finish.
• Cheesy Crust: Add ¼ cup grated Parmesan in the last 5 minutes of roasting so it melts and crisps.

Toppings:

• Sour cream + chives — Classic and addictive.
• Feta + olives — Go Mediterranean and act fancy.
• Everything bagel spice — For maximum munch.
• Balsamic glaze — Drizzle lightly for sweet-savory balance.

Bold takeaway: You don’t need complicated toppings to impress. Basic butter and fresh parsley often win the day.

Storing and Reheating

• Refrigerating: Cool roasted potatoes to room temperature, then store them in an airtight container for up to 4 days. I label mine because my fridge likes surprises.
• Freezing: Freeze on a single layer, then transfer to a freezer bag. They keep well for up to 2 months, though texture softens slightly.
• Reheating:
  • Oven: Reheat at 400ºF for 8–10 minutes on a baking sheet to revive crispness.
  • Skillet: Heat a splash of oil in a non-stick pan and sear leftover potatoes until crisp (my go-to).
  • Microwave: Use only if desperate; microwaving makes them soft, not crispy.

Pro tip: Reheat in a skillet for the best texture—don’t be lazy, your future self will thank you.

Leftover ideas

• Breakfast hash: Chop and fry with onions, peppers, and a fried egg on top.
• Potato salad: Toss with mayo, mustard, celery, and herbs for a warm potato salad.
• Topping for bowls: Add to grain bowls with roasted veggies and a drizzle of tahini.
• Loaded potato nachos: Swap chips for roasted potato rounds, pile on cheese, jalapeños, and salsa.

Who said leftovers can’t be exciting? I turn leftovers into new meals all the time—less wasted food, more bragging rights.

Frequently Asked Questions (FAQ)

Why do my potatoes sometimes turn out soggy?

You probably crowd the pan or use too little heat. Give them space and crank the oven to 425ºF for a crispier result.

Should I peel the potatoes?

Nope. I keep the skin on for texture and nutrients. Peel only if you seriously dislike the skin or if the potato looks sketchy.

Can I use different potatoes?

Yes. Yukon gold gives creamy centers; russets give fluffier interiors and can crisp more. Experiment and pick your favorite vibe.

Can I make these in an air fryer?

Absolutely. Air fry at 400ºF for 15–20 minutes, shaking halfway. You’ll get great crisping, but adjust times for your model.

How do I prevent potatoes from sticking to the pan?

Use parchment or a non-stick sheet, and make sure the potatoes get a bit of oil. Wait until they form a crust before flipping.

Conclusion

This roasted potatoes recipe gives you crispy, golden exteriors and tender, buttery centers with minimal fuss and maximum payoff. I use simple ingredients, clear steps, and a couple of tricks that make dinner feel like a small victory. Try the basic method once, then make it yours with the variations and toppings suggested above. FYI, you’ll probably get requests for the recipe—don’t say I didn’t warn you.

If you want another trusted reference for herb-forward roasted potatoes, check out this Spend With Pennies oven roasted potatoes recipe for an easy, herb-packed twist.

If you tried this recipe, drop a comment and a rating—tell me your favorite topping or the funniest leftover creation you made. I’ll read every single one. 🙂