These are seriously the crispiest oven-roasted potatoes ever! They're crunchy on the outside, fluffy on the inside, and perfectly seasoned – so addictive. The perfect side dish!
I'm obsessed with crispy potatoes, but getting that perfect crunch at home can be tricky. After a lot of trial and error, I finally figured out how to make them golden, crispy, and fluffy in the center—basically potato perfection.
These are the best roasted potatoes because they're perfectly seasoned and have the ultimate crunchy texture without being greasy. Parboiling makes them soft inside, while roasting at high heat gives you that amazing crispiness.
You need to make these because they're seriously delicious and go with just about anything! Whether it's a weeknight dinner or a holiday spread, these potatoes will steal the show. They're perfect for Thanksgiving alongside my Maple Roasted Acorn Squash Slices.
Why you'll love this recipe:
- Ultra Crispy: Golden, crunchy, and fluffy inside.
- Perfectly Seasoned: Simple spices make them irresistible.
- Easy Recipe: Just parboil, season, and roast.
- Versatile Side: Pairs with any meal.
- Total Crowd-Pleaser: Always a hit!
The ingredients
Here is a list of all the ingredients you need for these extra crispy roasted potatoes:
- Baby Yellow or Yukon Gold Potatoes: These are the best for roasting because they're naturally creamy and hold their shape. Plus, the thin skins get super crispy without needing to be peeled!
- Avocado Oil or Olive Oil: Makes the potatoes golden and crispy. You can swap it for avocado oil if you want a higher smoking point.
- Seasonings (Garlic Powder, Onion Powder, Paprika, Salt, and Pepper): These add tons of flavor with a hint of smokiness and warmth. Smoked paprika works great, too! Adjust the salt and pepper to your taste.
- Fresh Rosemary (optional): Adds a pop of freshness and herby flavor. You can swap it with thyme or parsley if you like.
How to Make crispy Oven-Roasted Potatoes
Prep and Preheat: Preheat your oven to 425°F and cut the potatoes into 1-inch cubes.
Parboil: Boil potatoes for 10–14 minutes until fork-tender. Drain and gently shake them in the pot or colander to fluff the edges.
Season: Transfer to a baking sheet, drizzle with olive oil, and sprinkle with garlic powder, paprika, salt, pepper, and optional rosemary. Toss to coat and spread out in a single layer.
Roast: Bake for 20 minutes without touching. Then, flip the potatoes and roast for another 20–25 minutes, flipping once or twice, until golden and crispy.
Quick Video Tutorial (Step-by-Step)
Top Tips
- Don't Overcrowd the Pan: This is my #1 tip for extra crispy oven-roasted potatoes. Spread the potatoes in a single layer to crisp up evenly on all sides.
- Skip the Parchment Paper: This is my #2 most important tip for crispy potatoes. For the crispiest results, avoid using parchment paper. Direct contact with the baking sheet helps the potatoes get extra crispy.
- Parboil for Extra Crisp: Boiling the potatoes before roasting helps create fluffy edges, which get nice and crispy in the oven.
- Shake Them Up: Flipping and shaking the potatoes halfway through roasting helps them cook evenly and get that golden, crispy texture.
Equipment
- Baking sheet
- Pot for boiling
- Colander (optional)
- Spatula
- Knife
- Cutting board
Substitutions & Variations
- Potato Varieties: Swap Yukon Golds for Russets or Baby Reds for a different texture or flavor. Do not use sweet potatoes; they will get mushy if you try to boil and roast them. Try these crispy Air Fryer Sweet Potato Cubes instead.
- Herbs & Spices: Try thyme, oregano, or rosemary for a fresh, herbal twist. You can also add a sprinkle of parmesan for extra flavor!
- Smoky Kick: Swap paprika for smoked paprika to add a deeper, smoky flavor.
- Make them Spicy: Add cayenne pepper or chili powder to the seasoning mix for a spicy kick.
What to serve with crispy potatoes
Here are a few of my favorite ways to enjoy crispy potatoes:
- Dipping Sauces: Try with ketchup, aioli, homemade ranch, or spicy sriracha mayo for an extra kick.
- Chicken: The crispy potatoes pair perfectly with juicy, flavorful grilled boneless chicken thighs and these air fryer BBQ chicken breasts.
- Steak: Serve alongside a tender steak for a classic, hearty meal.
- Salad: Add to a fresh salad for a satisfying crunch.
- Burgers: You can do simple grilled turkey burgers or these veggie burgers!
Frequently Asked Questions
Yes! Yukon Golds, Russets, or Baby Reds all work great. Each will give you a slightly different texture, but they'll all be crispy and delicious.
Honestly, they're best enjoyed fresh for that crispy texture. If you have leftovers, store them in an airtight container and reheat them in the oven to try to bring back some of the crispiness.
No, you don't have to parboil the potatoes, but it helps make them extra crispy, and I HIGHLY RECOMMEND it. Parboiling softens the potatoes slightly, which helps create fluffy edges when roasting. If you're short on time, you can skip this step, but your potatoes may not be quite as crispy!
How to Store
Crispy oven-roasted potatoes are best enjoyed hot and fresh! The crispiness doesn't store well in the fridge, but you can store leftovers in an airtight container for up to 2 days. To reheat, spread them out on a baking sheet and roast at 400°F for 10–15 minutes (or in your air fryer) to help bring back some of that crispiness.
More side dish recipes!
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Did you make this recipe?
If you make this recipe, be sure to comment and rate it down below. Also, don't forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!
📖 Recipe
Crispiest Oven Roasted Potatoes
Ingredients
- 2 pounds baby yellow or Yukon gold potatoes
- 2 - 3 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ - 1 teaspoon paprika
- Optional: 1 tablespoon of fresh rosemary, minced
- Salt and pepper, to taste
Instructions
- Preheat your oven to 425°F.
- Bring a large pot of water to a boil and add 1 teaspoon of salt.
- Cut your potatoes into 1-inch bite-sized cubes.
- Parboil the potatoes for 10 - 14 minutes until they are fork-tender (depending on the size of your potatoes).
- Drain the potatoes and place them in a colander or back in the pot. Shake them gently to fluff up the edges. It should look “fluffy.”
- Transfer the potatoes to a baking sheet. Drizzle the olive oil over the potatoes and sprinkle with garlic powder, paprika, salt, pepper, and the optional rosemary. Toss to coat evenly.
- Make sure they are spread out in a single layer for crispy results.
- Roast in the oven for 20 minutes without moving them.
- After 20 minutes, flip the potatoes with a spatula.
- Return the baking sheet to the oven and roast for an additional 20 - 25 minutes, shaking and flipping a couple of times, until the potatoes are deep golden brown and crispy.
Will says
these are the best potatoes ever! extra crispy every time