Roasted Potatoes Recipe
Crisp, golden roasted potatoes with fluffy centers, olive oil, salt and black pepper for a simple oven-baked side dish.
WHY IT WORKS
Why This Recipe Works
01
Dry the Potatoes
Drying the cut potatoes thoroughly removes surface moisture so they roast and brown instead of steaming.
02
Give Them Space
Spreading the potatoes in one uncrowded layer gives the hot oven air room to crisp their edges evenly.
03
Flip Once
Leaving the potatoes undisturbed at first builds a deep golden crust, then one turn exposes more surfaces to the pan.
WHAT YOU’LL NEED
Equipment
THE RECIPE
Ingredients & Method
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My Notes
Ingredients
Method
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Heat the oven to 425°F with a rack in the center.
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Scrub the potatoes, dry them thoroughly and cut them into roughly 1-inch pieces so they cook at an even rate.
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Put the potatoes in a large bowl. Add the olive oil, salt and black pepper, then toss until every piece is lightly and evenly coated.
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Spread the potatoes over an 18 by 13-inch rimmed baking sheet in a single layer, leaving a little space between the pieces. Turn as many cut sides against the pan as practical.
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Roast for 20 minutes without moving the potatoes so the undersides can develop a golden crust.
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Flip the potatoes with a wide spatula, then roast for another 15 to 20 minutes. Start checking at 15 minutes and continue until the edges are deeply golden and the centers are tender when pierced with a fork or small knife.
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Taste and adjust the seasoning if needed. Scatter with the parsley, if using, and serve hot.
COOKING GUIDANCE
Practical Cooking Notes
Doneness
Roast until the potatoes are deeply golden at the edges and a fork or small knife slides easily into the centers.
Make Ahead
Cut the potatoes up to 24 hours ahead and keep them submerged in cold water in the refrigerator. Drain them well and dry them very thoroughly before adding the oil and seasonings so they roast rather than steam.
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Dietary options
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Recipe Notes
Ingredient Notes
Yukon Gold potatoes give a creamy center while holding their shape well in the oven. Cut them into even 1-inch pieces so the smaller pieces do not overcook before the larger ones are tender.
Useful Substitutions
Russet potatoes can replace Yukon Gold in the same weight for a fluffier center and slightly crisper exterior. A neutral high-heat oil such as avocado or canola oil can replace the olive oil.
INGREDIENT QUALITY
Quality Note
Dry the potatoes thoroughly after washing and give them plenty of room on the baking sheet. Surface moisture and crowding are the two easiest ways to lose the crisp browned edges this recipe is designed to produce.
SPEND LESS
Cost-Saving Tip
Compare loose and bagged potatoes by price per pound. If a larger bag is cheaper, store the extra potatoes in a cool, dark, well-ventilated place and use them in another potato recipe.
COOKING TIPS
Tips
Cut Evenly
Aim for roughly 1-inch pieces so the potatoes cook at the same rate and develop a good balance of crisp edges and fluffy centers.
Give Them Space
After washing the potatoes, dry them thoroughly before adding oil. Excess water on the surface encourages steaming instead of browning.
Use a Large Pan
Keep the potato pieces in a single layer with a little space between them. Crowding traps moisture and slows browning.
Wait Before Flipping
Let the potatoes roast undisturbed for the first 20 minutes. Moving them too early can pull away the crust before it has browned.
MAKE IT LAST
Storing, Freezing & Reheating
Storing
Cool leftover roasted potatoes promptly, refrigerate them in a covered container and use them within 3 to 4 days.
Freezing
Freeze cooled potatoes in a single layer until firm, then transfer them to an airtight container or freezer bag. Use within about 2 months for the best texture; they may be slightly softer after freezing.
Reheat in the Oven
Spread the potatoes on a baking sheet and reheat at 400°F for about 10 to 15 minutes, turning once, until hot and crisp at the edges.
Reheat in a Skillet
Heat a lightly oiled skillet over medium heat, add the potatoes in one layer and cook for about 5 to 8 minutes, turning occasionally, until hot and crisp.
ESTIMATED PER SERVING
Nutrition
1 of 6 servings
Nutrition information is an estimate. Where shown, % Daily Value uses standard US Daily Values for adults and children aged 4+; actual values vary with ingredient brands, exact quantities and portion size.
QUESTIONS
Roasted Potatoes FAQs
What potatoes are best for roasted potatoes?
Yukon Gold potatoes are a good all-purpose choice because they hold their shape and develop creamy centers. Russet potatoes also work well and give a fluffier interior with crisp edges.
Do I need to boil potatoes before roasting them?
No. This recipe is designed to roast the potatoes from raw. Cutting them evenly, drying them well and using a hot oven gives crisp edges without a separate boiling step.
Why are my roasted potatoes not crispy?
The most common causes are excess surface moisture and crowding the pan. Dry the potatoes thoroughly, coat them evenly with oil and leave space between the pieces so moisture can escape.
Do I need to peel the potatoes?
No. Yukon Gold skins are thin and roast well, so peeling is optional. Scrub the potatoes thoroughly and remove any damaged spots before cutting them.
Can I prepare roasted potatoes ahead of time?
You can cut the potatoes up to 24 hours ahead and keep them submerged in cold water in the refrigerator. Drain and dry them very thoroughly before adding the oil and roasting.
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