These Roasted Potatoes are a culinary game-changer (just look at the photos!)! As an expert in creating flavorful, foolproof recipes, I’ve perfected the technique for achieving the crispiest, most caramelized, flavor-packed exterior with an irresistible creamy interior. Let’s dive into this masterclass, which includes key ingredients, step-by-step photos, expert tips, and variations that make this dish a MUST for any home cook.
Why this Roasted Potato Recipe should be yours!
This recipe is proven, foolproof, and guaranteed to impress—a must-have for your weeknight or special occasion lineup. Here’s why you’ll love it:
What you’ll need to Roast Potatoes
Let’s take a closer look at what you need to make this recipe (measurements in the printable recipe card at the bottom of the post):
What Kind of Potatoes to Use
Baby gold or baby Dutch yellow potatoes are the best for roasting because their exterior gets nice and crispy. At the same time, the interior becomes fluffy, buttery, nutty, and melt-in-your-mouth tender. Their flesh is less starchy than Russet’s but not as waxy as red, so they always bake up tender without breaking apart or tasting mealy.
Dutch baby potatoes are what I’ve used in this recipe (pictured) and have the edge with a more distinct, nutty, rich flavor and develop crispier edges. They are harvested all year long and are the perfect bite-size morsels once halved—which saves you chopping!
How to Roast Potatoes in Oven
Let’s take a closer look at how to make this recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):
- Combine: Add the potatoes, olive oil, Parmesan, and spices to a large bowl and stir to combine.
2. Arrange: Transfer the potatoes to the baking sheet and turn them cut side down in an even layer, leaving space between them.
3, Roast: Bake until fork tender and golden.
4. Season with freshly cracked salt and pepper to taste (taste first!), garnish with parsley (optional) and serve warm.
How long to roast potatoes?
For perfectly roasted baby potatoes, bake for 25-30 minutes at 425°F, or until they are golden brown and tender when pierced with a fork.
What temperature do you roast potatoes at?
For the crispiest exterior and fluffiest interior, I recommend roasting potatoes at 425°F. It is ideal because:
•Crispy Exterior: The high heat helps the potatoes develop a golden, crispy crust while keeping the insides tender and fluffy.
•Caramelization: The natural sugars in the potatoes caramelize at this temperature, enhancing their depth of flavor.
Efficient Cooking Time: It balances a quick cooking time without burning the outside before the inside is fully cooked.
Moisture Evaporation: The higher heat allows excess moisture to evaporate quickly, preventing sogginess and ensuring crispiness.
Lower temperatures (like 375°F or 400°F) will still cook the potatoes but will not yield the same crispy, golden-brown perfection as 425°F.
Tips for making the BEST Roasted Potatoes in Oven
Prep Ahead roasted potato recipe
You can cut the potatoes up to 24 hours in advance and keep them submerged in cold water in the refrigerator. This prevents oxidation and browning.
When you’re ready to roast the potatoes, drain the water, rinse them thoroughly, and dry them completely with a towel. Soaking and rinsing the potatoes will help make them even crispier!
variations for roasted potatoes
Once you learn the technique for roasting potatoes in the oven, the flavor possibilities are endless! Here are just a few variations to try:
What to serve with Roast Potatoes
Serve these oven-roasted potatoes with steak, chicken, seafood, and more! Here are just a few ideas:
How to store leftovers
To store: Store in an airtight container in the refrigerator for up to 4 days. Note that roasted potatoes do not freeze well.
To reheat: For the crispiest roasted potato leftovers that aren’t dried out, start by warming them in the microwave for about one minute, then transfer them to a skillet over medium heat and sauté with 1-2 teaspoons of oil for a few minutes until they start to crisp up again.
You may also bake them at 350°F for 10 to 15 minutes or until warm and crisp, or warm them in the microwave at 30-second intervals, but they’ll lose all crispiness.
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Roasted Potato Recipe
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Ingredients
- 24 oz. bag (1 ½ lbs) Dutch baby yellow potatoes, halved crosswise
- 2 tablespoons olive oil
- 1/3 cup freshly grated Parmesan cheese (on the micro grater)
- 1/2 tsp EACH dried oregano, dried basil, paprika, salt, garlic powder
- 1/4 tsp EACH dried thyme, pepper
- Fresh parsley for garnish (optional)
Instructions
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
- Add all the ingredients (except fresh parsley) to a large bowl and stir until evenly coated.
- Add the potatoes to the baking sheet and turn cut side down in an even layer spaced apart so they aren't touching.
- Bake at 425°F for 25-30 minutes or until fork tender and golden (will depend on actual size).
- Season with freshly cracked salt and pepper to taste (taste first!), garnish with parsley (optional) and serve warm.
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Leave a Review, I Always Love Hearing From You!
Courtney says
These roasted potatoes are fantastic! My husband and I were tired of baked potatoes with our steak so I switched it up with this recipe and I will be sticking with this one for a while. Super easy, minimal mess/cleanup. Served with some sour cream on the side.
Thank you for all your amazing recipes.
Jen says
Hi Courtney! Thank you so much for your sweet review! I’m so happy that you and your husband loved this recipe enough to replace your baked potatoes! Yay!