Roasted Potatoes

I still remember the first time I tried roasting potatoes and how badly I overthought something that’s now second nature to me. It was a cold Sunday afternoon, one of those days when you crave something simple but comforting, and I was staring down a bag of yellow potatoes wondering if I should mash them, boil them, or try something new. I ended up peeling half, cutting them unevenly, and tossing them onto a baking sheet without much thought.

The result? A tray of underwhelming, limp potatoes that never browned and barely had flavor. But instead of giving up, I went back again the next weekend, this time with more patience, a bit more olive oil, and a newfound respect for what the oven can do with a humble spud.

Since then, roasted potatoes have become a sort of therapy for me. There’s something meditative about cutting them into even chunks, hearing the sizzle when they hit the hot pan, and pulling out a golden tray that smells like comfort and home.

They’ve shown up beside weeknight chicken, Sunday roast, and more potlucks than I can count. They’re not just a side dish—they’re the kind of recipe that teaches you how small details can make something truly special.

Why You’ll Love This Recipe:

• Crispy outside, fluffy inside—every time
• Uses simple pantry ingredients
• Naturally gluten-free and budget-friendly
• Easy to double for a crowd or meal prep
• Pairs well with just about everything

Ingredients You’ll Need:

• 2 pounds of potatoes – I usually go with Yukon Golds because they hit that sweet spot between starchy and waxy. Russets work too, but they’re more prone to falling apart if you overboil them. Red potatoes will give you a creamier inside, but they won’t crisp up quite as much.
• 3 tablespoons olive oil – I always reach for a good, peppery olive oil here. Don’t skimp; the oil helps with browning and flavor. I’ve used avocado oil when I ran out, and it worked beautifully too.
• 1 teaspoon kosher salt – This gets absorbed into the potatoes and makes a difference. If you only have table salt, use a bit less.
• ½ teaspoon freshly ground black pepper – I like it a little coarse so you get those tiny pops of heat.
• ½ teaspoon garlic powder – Not traditional, but it adds depth without burning like fresh garlic might in the oven.
• Optional: fresh herbs like rosemary or thyme – I love throwing in a few sprigs toward the end of roasting for fragrance. Dried herbs can go in earlier, but fresh ones can burn if added too soon.

How to Make It (Step-by-Step Instructions):

Start by preheating your oven to 425°F. I know some folks say 400°F is enough, but in my experience, a hotter oven gives you that golden, shatter-crisp edge. While the oven heats, fill a medium pot with cold, salted water. Cut your potatoes into even chunks—about 1½ inches is my sweet spot. Not too small that they dry out, not too big that they stay dense. Drop them into the water and bring to a boil. You’re not fully cooking them—just parboiling until the edges start to look a bit fuzzy and they’re fork-tender but not falling apart. About 8–10 minutes usually does it.

Once drained, let the potatoes sit in the colander for a minute to steam off any excess moisture. This step is quiet but crucial—dry potatoes roast better. Now, here’s where I do something I didn’t always know to do: rough them up a little. I give them a few shakes in the colander or toss them with a spatula until their surfaces look a little mashed. That starchy texture will crisp up beautifully in the oven.

Spread the potatoes onto a preheated sheet pan (yes, I stick it in the oven while it preheats), and drizzle with the olive oil, salt, pepper, and garlic powder. Toss everything right on the tray, making sure the potatoes are in a single layer, cut side down if possible. Then roast for 30–40 minutes, flipping once halfway through. Keep an eye on them—every oven runs differently. You want deep golden edges and soft, airy centers. If you’re adding fresh herbs, toss them in for the last 10 minutes so they don’t burn.

Expert Tips for the Best Results:

The biggest difference in great roasted potatoes comes down to two things: moisture and heat. Dry potatoes crisp better, and hot pans do more of the work than people realize. Parboiling isn’t just an extra step—it changes the whole texture of the final dish, letting the inside stay pillowy while the outside turns to a golden crust. And if you’re roasting for guests, don’t be afraid to make a little extra. These tend to disappear fast. I’ve learned to use parchment paper for easier cleanup, but if you want max crispness, skip it and go straight on the metal.

Variations & Substitutions:

There’s so much room to play here. I’ve swapped in sweet potatoes before—just know they need less time and don’t crisp the same way. I’ve also thrown in chunks of carrots or parsnips when I had odds and ends to use up. If you’re out of garlic powder, a pinch of smoked paprika adds a nice earthy flavor. And one night, when I was short on olive oil, I used duck fat left over from a roast—pure magic. That version had everyone asking what I did differently.

Serving Suggestions:

These roasted potatoes are incredibly versatile. I serve them with roast chicken when I want a cozy Sunday meal or toss them alongside grilled vegetables in the summer. They’re wonderful next to eggs for brunch or tucked into a breakfast bowl with sautéed greens and a drizzle of hot sauce. If you’re entertaining, try piling them high on a platter with a herby aioli or yogurt dip—they disappear quickly. Honestly, they’ve saved many a last-minute dinner when I didn’t feel like fussing over sides.

Storage & Reheating Instructions:

In our house, leftovers rarely survive the next day, but if they do, I store them in an airtight container in the fridge. They’ll keep for up to 3 days, though they’re best within 48 hours. To reheat, I spread them on a baking sheet and warm them at 400°F until they’re crisp again—usually 10–15 minutes. Avoid the microwave if you want to keep the texture; it tends to make them soft and a bit sad. I’ve also reheated them in a skillet with a splash of oil for a quicker fix.

Recipe FAQs (Answered by Clara):

Can I make this ahead of time?
You sure can. I often parboil the potatoes in the morning, let them dry completely, then roast them just before dinner. That way, they’re fresh and hot when it’s time to eat.

Do I have to peel the potatoes?
Not at all. I actually love the texture and flavor of the skins, especially with Yukon Golds or red potatoes. Just give them a good scrub and roast away.

Why aren’t my potatoes getting crispy?
Most of the time, it’s either too much moisture or not enough heat. Make sure they’re dry before roasting and that your oven is fully preheated. Also, don’t overcrowd the pan—give them breathing room.

Can I use an air fryer instead?
Yes, and they turn out great. Just reduce the oil a little and keep an eye on the timing—most air fryers will crisp them up in about 20 minutes at 400°F.

Roasted potatoes might seem simple—and they are—but they’ve also become one of those recipes I turn to again and again, not just because they’re easy, but because they’re dependable. They feel like home. I hope this version finds a spot in your kitchen the way it has in mine. If you try it, I’d love to hear how it went. Leave a note, share your twists, or just enjoy a few crispy bites in peace. However you do it, I’ll be cheering you on from my side of the stove.

Nutrition Information (Per Serving – Approx. 1 cup):

Calories: 220 | Carbohydrates: 28g | Fat: 10g | Protein: 3g | Fiber: 3g | Sodium: 290mg