Crispy Roasted Potatoes in Oven
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Crispy Roasted Potatoes are an easy side dish! Learn how to make perfect roasted potatoes in oven that will become a staple in your house!
This post was originally shared in March of 2018 but has since been updated.
If you’re looking for the BEST crispy potatoes recipe – look no further.
We have perfected the method for roasting potatoes in the oven until they’re crunchy on the outside, soft in the center and perfectly seasoned!
Liz’s Tips for the Best Crispy Roasted Potatoes
- Cut the potatoes in even pieces. Try to get as even cubes as you can so that the potatoes all have the same cook time.
- Make sure to coat the potatoes well in olive oil. It’s best to toss them in a large bowl before adding to your sheet.
- Be patient! Potatoes need to roast in the oven for almost 45 minutes to get nice and crispy. I know it seems like a long time, but it’s worth the wait!
- Use parchment paper. Nonstick foil, or baking sheets will not do the trick. Parchment paper allows the potatoes to roast without sticking!
- Spread out the potatoes in an even layer. Don’t stack them on top of one another – spread your potatoes out on the baking sheet and try not to overcrowd them.
Ingredients
What are the best potatoes for Crispy Oven Roasted Potatoes?
Starchier potatoes like russet potatoes are great for roasting because they are absorbent.
You can use red potatoes, yukon gold potatoes, or fingerling potatoes in this recipe and it will be equally as delicious but may not be as crispy.
Sweet potatoes will not get as crispy as russet potatoes, but you can use them in this recipe. We also have a Crispy Roasted Sweet Potatoes recipe!
Another one of our favorite potato recipes is our Sweet Potato Gnocchi.
Substitutions
Potatoes– Any potato will work in this potato recipe. We like roasted russet potatoes and that’s what we used for this recipe! We also love Yukon Gold Potatoes.
Spices – You can use any combo of spices in this recipe. Feel free to omit garlic, onion, or salt + pepper to your taste or add more! You can also use 1 tablespoon of your favorite spice blend (like taco seasoning or Italian seasoning). You could also try minced garlic or fresh herbs like fresh thyme or fresh rosemary! Parsley or paprika are great additions to this recipe as well, but honestly… these have a ton of flavor as is!
Olive Oil – You can use avocado oil instead of olive oil, but I like olive oil best.
Cheese- If you want to add cheese, check out our Crispy Garlic Parmesan Potatoes Recipe! They’re delicious!
Taco Seasoning– Our Taco Potatoes are another yummy variation of this recipe. They’re coated with a sprinkle of paprika, chili powder and a few other spices to give the perfect taco blend.
How to cut Oven Roasted Potatoes
To cut potatoes, first slice them lengthwise into slabs. Then slice them into thick fry-like shapes. Finally, cut potatoes into cubes.
Cutting the potatoes is really the hardest part of this recipe!
How to make Roasted Potatoes in Oven
The key to extra crispy roast potatoes is a combo of cooking at a high temp, using olive oil and baking on parchment paper! The oil allows the potatoes to get nice and crispy which gives them the perfect roasted exterior
- Cut potatoes (see above for tutorial)
- In a bowl, toss together cut potatoes, olive oil + spices. Make sure all pieces are evenly coated
- Spread out potatoes on lined baking sheet
- Bake at 450° for 20 minutes and stir potatoes to make sure all sides are getting evenly cooked. Bake for additional 20 minutes until potatoes are browned.
Should you cover potatoes with foil when roasting? No! You shouldn’t cover potatoes with foil when roasting them. Covering potatoes with foil will make them soggy potatoes and will not allow them to crisp up.
Is it necessary to boil potatoes before roasting? No you do not have to boil potatoes before roasting. Boiling potatoes can help them get crispy because it allows the starches to release, but it’s not necessary.
Storage
Storing: Roasted potatoes will last in the refrigerator for up to 4 days in an airtight container.
Freezing: We don’t recommend freezing these potatoes. They will lose their crisp. They’re best eaten fresh
Reheating: You can reheat this recipe in the microwave, toaster oven, oven or on the stove top. We find they’re best reheated in the oven or in a toaster oven. They will not be as crispy in the microwave!
How to reheat potatoes so they’re crispy
These potatoes reheat really well. I have reheated them in the toaster oven, oven, or in a pan on the stove to reheat. If you microwave them, they will not be as crispy – but they’re still tasty!
To reheat in your oven or toaster oven: Preheat the oven to 350. Line a baking sheet with parchment paper. Place in the oven for 5 – 10 minutes, tossing halfway, until potatoes are warm and crisp on the outside.
To reheat in a pan: spray your pan lightly with olive oil. Turn up to high temperature. Add potatoes to the pan. Heat for 4-5 minutes, until potatoes are crisp on the outside, stirring occasionally.
How to serve these Crispy Roasted Potatoes
These potatoes go with pretty much anything!
If you’re looking for protein options, we like to pair them with turkey or chicken. These potatoes go great with Pineapple Grilled Chicken, BBQ Chicken Breast or our Crockpot Turkey Breast.
Try our Garlic Brussel Sprouts or Parmesan Brussels Sprouts for more veggies.
The potatoes are also great for breakfast alongside potato crust quiche + baked bacon. (Both of which reheat really well!
Crispy Oven Roasted Potatoes
Ingredients
- 4 cups cubed russet potatoes cut in 1/2 inch pieces
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Instructions
Sheet Pan Instructions
- Preheat oven to 450 degrees F and prepare a parchment lined baking sheet.
- In a bowl, toss together chopped potatoes, olive oil + spices. Make sure all pieces are evenly coated.
- Spread out potatoes on prepared parchment baking sheet in a single layer.
- Bake for 20 minutes. Flip the potatoes, then bake for additional 20 minutes until potatoes are browned on all sides.
Air Fryer Instructions
- *IMPORTANT NOTE* FOR AIR FRYER: USE 1/2 THE AMOUNT OF OIL – you only need 1 tablespoon of oil
- In a bowl, toss together chopped potatoes, olive oil + spices. Make sure all pieces are evenly coated
- Air Fry at 400 for 20 -25 minutes. If your air fryer has a basket, remove it at 10 minutes, shake, and return to cooking. This allows the potatoes to cook evenly. Every air fryer is different so check after 20 minutes to make sure they don't burn!
Video
Notes
- Cut the potatoes in 1/2 inch small pieces so they can get browned on all edges. Larger pieces will work but will need more time.
- Make sure you evenly coat all the potatoes with olive oil and spices. The olive oil will help the potatoes get crispy when roasting!
- You want your oven to be at a high temp. Roasting the potatoes at 450 for almost an hour is what will give them that perfectly crunchy outside! If your potatoes don’t seem crispy after 40 minutes, maybe give them a few more minutes or broil them. Everyone’s oven is a little different and yours just may require a few more minutes!
can you bake them, then put in fridge, and then reheat the next day?
There’s a whole section in the blog post about reheating. pasting it below!
These potatoes reheat really well. I have reheated them in the toaster oven, oven, or in a pan on the stove to reheat. If you microwave them, they will not be as crispy – but they’re still tasty!
To reheat in your oven or toaster oven: Preheat the oven to 350. Line a baking sheet with parchment paper. Place in the oven for 5 – 10 minutes, tossing halfway, until potatoes are warm and crisp on the outside.
To reheat in a pan: spray your pan lightly with olive oil. Turn up to high temperature. Add potatoes to the pan. Heat for 4-5 minutes, until potatoes are crisp on the outside, stirring occasionally.
Did I realllllly need a recipe for this? No, not really. But the power of suggestion when I saw the FB post made me want them! These are super easy to toss together. I baked them on the air fryer setting in my toaster oven at 350° for about 15 minutes.
So yummy!! Thanks for the recipe will be using it from now on 🙂
Can I sub a bag of Frozen southern style hashbrowns?
No, frozen potatoes will not get crispy. sorry! You could use those in our Egg Hashbrown Bake!