Super crispy on the outside and tender on the inside, these oven roasted potatoes are a mealtime win any day of the week because they do triple duty as a breakfast, lunch, or dinner side.
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“I have made this recipe time and time again. Today I made the potatoes with olive oil, garlic and Greek seasonings….they were a big hit with the family.” -Eileen, FoodieCrush reader
I Make These Roasted Potatoes All the Time During Busy Weeks
Forget feeling all the feels, lately I’ve been feeling all the sides. Maybe it’s because when I make up my weekly not-a-plan-flexible-meal-plan (subscribe to my newsletter and I’ll send it to you each week for FREE) I realize there are so many easy side dishes I make that I haven’t yet shared here on the blog.
Or maybe it’s because if I had my druthers, my plate would be composed of a taste of this and a bite of that. Variety is my friend.
These crispy oven roasted potatoes will also add variety to your plate, with a variety of herbs, and served at a variety of times, these taters are at the top of my easy side dish list. And now, they are about to shoot to the top of yours.
Enjoy!
Heidi’s Tips for Super Crispy Potatoes
The key to crispy roasted potatoes (or any vegetable for that matter) is a baking sheet and patience. I’m one of those cooks who loves baking on a sheet lined with aluminum foil because it quickens the clean up. But! If you want a crispy bite, skip the foil. As long as you coat the potatoes generously in oil and follow the additional tips mentioned in this section, they won’t stick to the pan.
These potatoes are crisped when the potatoes are set cut-side down and baked in direct contact with the baking sheet. This is the reason you shouldn’t use a non-stick sheet in this situation, your potatoes won’t get as crispy.
The other trick is to allow your potatoes to roast in the oven undisturbed so they form a crust where they come into contact with the baking sheet. Flip the potatoes half way through the cooking time to the other cut-side to crisp.
The Main Ingredients You’ll Need
The full recipe, with amounts, can be found in the recipe card below.
- Baby red potatoes — When roasting to crispy perfection, I prefer a smaller potato like the baby red or white potatoes so there are fewer cuts of the knife to make. But if you prefer, use yukon golds, sweet potatoes, or even russet potatoes, and cut them into 1-inch cubes. Make your cubes uniform in size so they cook evenly.
- Extra virgin olive oil — Can be swapped with canola oil.
- Kosher salt and freshly ground black pepper — Sometimes the simplest seasonings are the best.
- Fresh minced herbs — Choose one herb, or more to your liking. Some herbs I love with oven-crisped potatoes are thyme, parsley, rosemary, marjoram, and chives.
Heidi’s Tip: I suggest using 2 tablespoons of fresh minced herbs, but I typically add more if I have it, just because I can. You can also use dried herbs instead, but know the flavor will be stronger so you won’t need as much. Try 1 teaspoon of dried to 1 tablespoon of fresh.
How to Roast Red Potatoes So They Get Super Crispy
- Place the quartered red potatoes on a baking sheet and drizzle with olive oil.
- Sprinkle them with salt and pepper and toss with chopped fresh herbs.
- Spread the seasoned potatoes over the baking sheet in an even layer, then roast in a 400ºF oven for roughly 30 minutes. You’re looking for the potatoes to become brown and crisp on the outside.
Heidi’s Tip: If you’d like to add garlic to these nuggets of potato love, sprinkle with 2 tablespoons minced or pressed garlic cloves.
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating below, leave a comment to tell us what you think, and tag me on Instagram @foodiecrush.
Super Crispy Oven Roasted Potatoes
Ingredients
- 2 pounds baby red potatoes , skin on and quartered into 1-inch pieces
- 1 tablespoon extra virgin olive oil
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons fresh minced herbs (such as thyme, rosemary, or parsley)
Instructions
- Preheat the oven to 400°F.
- Place the potatoes on a baking sheet. Drizzle the potatoes with the olive oil then sprinkle with the kosher salt, freshly ground black pepper and minced herbs. Toss with your hands until coated then spread out evenly in a single layer on the baking sheet, cut side down.
- Bake for 30 minutes, or until roasted and browned, flipping the potatoes to the other cut side down, half way through the cooking time.
- Serve the potatoes warm or at room temperature.
Notes
Nutrition
What to Serve with Roasted Potatoes to Make a Meal
- Creamy Chive Chicken
- Smothered Pork Chops
- Pan-Seared Flank Steak
- Baked Hamburgers
- Creamy Lemon Chicken
- Grilled Salmon
More Easy Potato Side Dish Recipes
- Classic Potato Salad
- 4-Ingredient Crispy Potatoes Anna
- Rosemary Garlic Smashed Potatoes
- Heavenly Funeral Potatoes
- Cheesy Scalloped Potatoes
- Buttery Parsley Potatoes
- Creamy Mashed Potatoes
- Easy Creamy Au Gratin Potatoes
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Zila Doucette
Hi Heidi,
I am preparing dinner for 6 people and have decided to roast potatoes, carrots and sweet potatoes. The potatoes are being done in parmesan and rosemary. The carrots are being roasted in honey and the sweet potatoes salt and pepper. I would dearly love to make these all the day before and reheat them for the dinner the next day. Should I reheat them in a hot oven or nuke them in the microwave. I am very anxious to please everyone and put a hot meal on the table. The dinner is on March 20th. the day before my 84th birthday. I would love to hear from you before that if you can.
Thank you very much.
Hayley
Hi Zila! We’re so sorry we missed this in time for your dinner! We hope everything went well. We’d recommend reheating these potatoes in the oven at 350 for 5-10 minutes (or until they’ve warmed and crisped back up a bit). Happy belated to you!
Eileen Ly
I have made this recipe time and time again. Today I made the potatoes with olive oil, garlic and Greek seasonings….they were a big hit with the family
Darius
This recipe is awesome. The missing ingredient folk are mentioning is a couple splashes of Worcestershire sauce . Perfect
Anna
I could eat roasted potatoes (or any veggie, really) every single day and never get tired of them. These look absolutely perfect, Heidi! Pinned!
Ashley Sorenson
I really could too!
DogRescuer
“If they potatoes are evenly coated with olive oil, you won’t have a problem with sticking, so long as…see below.”
So long as? LOL
Am I the only one who can’t find what you’re referring to? :)
Lyn Holmes
You’re not the only one! I scrolled all the way down in search of wise words, only to find Dog Rescuer’s comment ;) I need to be talked out of using foil on the baking sheet!!
anothermomma
I think she is referring to this:
“The other trick is to allow your potatoes to roast in the oven undisturbed so they form a crust where they come into contact with the baking sheet. Flip the potatoes half way through the cooking time to the other cut-side to crisp.”