Description
Golden and crunchy on the outside, fluffy and tender inside, these crispy roasted potatoes are the perfect comfort side dish. Easy to make with pantry staples and endlessly customizable.
Ingredients
2 pounds Yukon Gold or red potatoes, cut into 1-inch chunks
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried rosemary
1/2 teaspoon paprika
Salt and freshly ground black pepper, to taste
Optional: 1 tablespoon chopped fresh parsley for garnish
Instructions
- Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper or lightly grease it.
- In a large bowl, toss the potato chunks with olive oil, garlic powder, onion powder, rosemary, paprika, salt, and pepper until evenly coated.
- Spread the potatoes out on the baking sheet in a single layer, ensuring they are not crowded.
- Roast for 25 minutes, then flip the potatoes and roast for an additional 20–25 minutes, or until golden and crispy.
- Remove from the oven and garnish with chopped fresh parsley, if using. Serve hot.
Notes
For extra crispiness, avoid overcrowding the baking sheet and flip the potatoes halfway through baking.
Swap in sweet potatoes or fingerlings for variation.
Add parmesan in the last 10 minutes for a cheesy twist.
For a lemony finish, toss with lemon zest and juice after baking.
Store leftovers in the fridge for up to 4 days and reheat in a 400°F (200°C) oven for 10–15 minutes.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210 kcal
- Sugar: 1 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8.5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
