Crispy Roasted Potatoes (Printable version)

Herb-seasoned potatoes roasted until golden and crispy with a fluffy interior.

# Ingredient List:

→ Potatoes

01 - 1.5 lbs Yukon Gold or Russet potatoes, peeled (optional) and cut into 1-inch cubes

→ Seasoning & Coating

02 - 3 tbsp olive oil
03 - 1 tsp kosher salt
04 - ½ tsp freshly ground black pepper
05 - 1 tsp garlic powder
06 - 1 tsp dried rosemary (or thyme or Italian herbs)
07 - ¼ tsp smoked paprika (optional)

→ Finish

08 - 2 tbsp chopped fresh parsley (optional)

# How to Make It:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper or lightly grease it with oil.
02 - Place the cubed potatoes in a large pot, cover with cold water, add a generous pinch of salt, bring to a boil, then simmer for 5 minutes. Drain thoroughly and let steam dry for one minute.
03 - Toss the potatoes in a large bowl with olive oil, kosher salt, black pepper, garlic powder, dried rosemary, and smoked paprika until evenly coated.
04 - Spread the potatoes in a single layer on the prepared baking sheet, ensuring they are not overcrowded.
05 - Roast for 35 to 40 minutes, turning once halfway through, until potatoes are golden brown and crispy on all sides.
06 - Remove from the oven, sprinkle with chopped fresh parsley if desired, and serve hot.

# Expert Suggestions:

01 -
  • They're genuinely crispy on the outside and somehow still fluffy within, not dry or overdone.
  • Takes barely an hour from start to finish, and you mostly just let the oven do the work.
  • One pan means minimal cleanup, and they pair with literally anything from roasted chicken to a simple salad.
02 -
  • The initial boil is non-negotiable—it ensures a fluffy interior, and those 5 minutes are exact; longer and the outsides fall apart.
  • Crowding the pan is the number-one mistake; potatoes need space to develop that golden crust, not steam themselves pale.
  • Tossing them only once at the halfway point keeps them intact better than stirring constantly.
03 -
  • Rough up the potato surfaces after boiling by shaking them in the pot with the lid on—the small torn edges become extra crispy contact points.
  • Don't wash the potatoes after cutting; a light rinse is fine, but excess starch actually helps create crispiness, so dry well instead.

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