There are a million ways to cook potatoes, but perfectly roasted ones hit different. They’re crisp on the outside, fluffy in the center, and seasoned just right.
You can toss them in a salad, serve them with steak, or just eat them off the tray with your fingers (no judgment here). The secret? A few smart steps that make all the difference — no gimmicks, no fancy tools.
Ingredients
- 2 pounds Yukon Gold or russet potatoes, cut into 1-inch chunks
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika (smoked or sweet)
- 1 tablespoon fresh rosemary or thyme, chopped (optional)
Get the Right Cut and Size
Start by cutting your potatoes into even, bite-sized chunks. Don’t go too small — they’ll shrink as they roast. Too big and they won’t crisp up right. Aim for 1-inch pieces so they cook evenly and get that golden crust.
Parboil for Perfect Texture
This step sounds extra, but trust — it’s worth it. Boil the potato chunks in salted water for about 7–8 minutes, just until they start to soften on the edges. Drain them well and let them sit in the colander for a few minutes.
As they dry, they get a bit rough on the surface, which is exactly what you want. That texture gives you next-level crispiness in the oven.
Season Like You Mean It
Toss the warm potatoes in a large bowl with olive oil, salt, pepper, garlic powder, and paprika.
Add chopped fresh herbs if you’ve got them. Use your hands or a spatula to coat every piece. Don’t skimp on the seasoning — it’s what turns plain potatoes into something craveable.
Use a Hot Pan and Don’t Crowd It
While the potatoes are boiling, preheat your oven to 425°F (220°C) and place your baking sheet inside to heat up. A hot pan helps sear the potatoes as soon as they hit it.
Once your potatoes are seasoned, spread them out on the hot tray in a single layer. No piling. Overcrowding = steaming, not roasting.
Roast Until Golden and Crisp
Roast the potatoes for 20 minutes, then flip them and roast for another 15–20 minutes. You’re looking for golden brown, crispy edges and a soft, fluffy interior. If you want them extra crispy, crank the heat to 450°F for the last five minutes.
Serve Hot, Finish Strong
Once they’re done, transfer them to a bowl or serving dish and hit them with a sprinkle of flaky sea salt or more fresh herbs. Serve them hot. They pair with pretty much anything — roast chicken, eggs, grilled veggies, or just a good dipping sauce.
Why These Potatoes Work
The parboil step softens the inside and creates rough edges on the outside, which crisp up beautifully in the oven. Preheating the pan gives you a quick sear. And the seasoning blend?
It’s simple but solid — savory, a little smoky, and balanced. You don’t need cheese or aioli to make these good (but it doesn’t hurt either).
Make Them Your Way
Once you’ve got the basics down, there are plenty of ways to switch things up. Try using sweet potatoes for a slightly caramelized version, or add chili flakes or cayenne if you like some heat.
Toss in Parmesan cheese during the last few minutes of roasting for a savory boost, or serve your potatoes with a dip like garlic aioli, spicy ketchup, or sour cream mixed with chives. The method stays the same — the flavor combinations are up to you.
Final Thoughts
Roasted potatoes aren’t fancy, but when they’re done right, they’re unforgettable.
This version nails that balance between crispy and soft, with bold flavor that doesn’t need a lot of extras. It’s an easy win whether you’re feeding a crowd or just making dinner for one.
