Extra Crispy Roasted Potatoes

There’s something undeniably comforting about a hot tray of roasted potatoes. The sound they make when you bite into that perfectly crisp crust, the golden glow from the oven, and the soft, fluffy center that melts in your mouth. I’ve made these more times than I can count, especially on nights when I need a side dish that feels like a hug. Trust me, you’re going to love this recipe because it’s one of those foolproof, deeply satisfying dishes that work every single time.

Why This Recipe Will Be Your New Favorite

Whether you’re making dinner for two or hosting a full table, this recipe brings that golden, crave-worthy crunch with minimal effort. Let me tell you, it’s worth every bite.

Adaptable: You can switch up the seasonings depending on your mood or what’s in your pantry, and it still comes out delicious.

Easy on the Wallet: All you need are pantry staples and a bag of baby potatoes. Budget-friendly and still impressive.

No-Fuss: Toss, roast, crisp, done. There’s no boiling or complicated steps here.

Easy to Tweak: Want them spicier? Add chili flakes. Need them dairy-free? Skip the cheese. Totally flexible.

Always a Hit: Whether it’s for family dinner or a potluck, these potatoes disappear fast.

Great for Planning Ahead: Parboil or season them ahead of time, then pop them in the oven when you’re ready.

Leftover-Friendly: Crisp them up again the next day for breakfast with eggs or turn them into a quick hash.

Behind the Recipe

This recipe was born out of one of those busy weekday nights when I was craving something crispy and hearty but didn’t want to fuss over it. I’d had enough of soggy roasted potatoes that never quite delivered. After some trial and error, a few tweaks here and there, I nailed the method that turns humble potatoes into golden nuggets of joy. Now it’s a go-to whenever I need a reliable, crowd-pleasing side.

Ingredients You’ll Need

These ingredients work together to create bold flavor and irresistible texture, with a good balance of salt, aromatics, and crunch.

1. Baby Potatoes: 1.5 pounds, halved or quartered for even roasting. These give a buttery inside with a crisp skin.
2. Olive Oil: 3 tablespoons, coats the potatoes for even browning and crispiness.
3. Garlic Powder: 1 teaspoon, adds a mellow, savory depth.
4. Onion Powder: 1 teaspoon, brings in a subtle sweetness and aroma.
5. Paprika: 1 teaspoon, for a hint of smoky warmth and gorgeous color.
6. Salt: 1 teaspoon, essential for enhancing flavor.
7. Black Pepper: ½ teaspoon, gives a little bite and balances the richness.
8. Grated Parmesan: ¼ cup, adds savory umami and forms a crisp coating.
9. Fresh Parsley: 2 tablespoons, chopped for a pop of freshness at the end.

Time Needed to Make This Recipe

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Special Equipment You’ll Need

You don’t need anything fancy, just the basics from your kitchen drawer.

Sheet Pan: For roasting the potatoes evenly in a single layer.
Mixing Bowl: To coat the potatoes with seasoning and oil.
Parchment Paper: Helps prevent sticking and makes cleanup easy.
Spatula or Tongs: For flipping the potatoes halfway through.
Sharp Knife: To cut the potatoes into even-sized pieces.

Step-by-Step Instructions

Let’s make magic happen with a few simple steps. You’ll want to eat these right off the tray.

1. Preheat the Oven: Set your oven to 425°F and line a baking sheet with parchment paper.
2. Prep the Potatoes: Wash and dry the baby potatoes. Cut them into even halves or quarters.
3. Season Everything: In a large bowl, toss the potatoes with olive oil, garlic powder, onion powder, paprika, salt, and black pepper. Make sure each piece is well coated.
4. Spread on Sheet: Arrange the potatoes in a single layer, cut side down, on the lined baking sheet.
5. Roast to Crispiness: Roast for 30 minutes, then carefully flip the potatoes and roast for another 5 to 10 minutes until golden brown and crunchy.
6. Finish with Flavor: While still hot, sprinkle the grated parmesan over the potatoes so it melts slightly.
7. Garnish and Serve: Transfer to a serving plate, top with chopped fresh parsley, and enjoy every bite.

Serving Suggestions & Presentation Tips

Serve these potatoes while they’re still warm and crispy, straight from the oven. They pair beautifully with anything from grilled chicken to a veggie-packed salad. For presentation, sprinkle extra parmesan over the top right before serving and maybe a few more parsley leaves. A contrasting plate or wooden board helps those golden edges pop.

Extra Tips for Best Results

There are a few small things you can do that really make a difference.

• Use parchment paper to prevent sticking and promote crisping.
• Cut the potatoes evenly so they roast uniformly.
• Don’t overcrowd the pan. Give the potatoes room so they roast instead of steaming.
• Roast cut side down first for the crispiest results.
• Add the parmesan at the end so it sticks without burning.

Variations You Can Try

Get playful with this base recipe and make it your own.

• Spicy Kick: Add a pinch of cayenne pepper or red chili flakes for some heat.
• Lemon Herb: Swap paprika for lemon zest and toss in rosemary or thyme.
• Garlic Butter: Melt garlic in butter and toss with roasted potatoes instead of olive oil.
• Vegan Version: Omit parmesan and use nutritional yeast for a cheesy flavor.
• Asian-Inspired: Add a drizzle of sesame oil and sprinkle with toasted sesame seeds and green onions.

Make Ahead and Storage

You can parboil the potatoes a few hours ahead and keep them in the fridge until roasting time. Leftovers keep well in an airtight container in the fridge for up to 4 days. Reheat them in the oven or air fryer to bring back the crisp. Avoid microwaving if you want to keep the texture intact.

Chef’s Pro Tips for Perfect Results

For that edge-to-edge crisp and deep golden color, here’s what I’ve learned.

• Dry the potatoes well after washing so they crisp up, not steam.
• Don’t skimp on the oil. A light coat ensures even browning.
• Use high heat. 425°F is the sweet spot for crispy outside and soft inside.
• Flip once and only once for the best texture.
• Parmesan should go on when they’re piping hot so it melts just right.

Nutrition Facts

Servings: 4
Calories per serving: 220
Note: These are approximate values.

FAQ’s

Q1: Can I use regular potatoes instead of baby potatoes?

Yes, just cut them into evenly sized chunks to ensure they roast evenly.

Q2: Can I make these dairy-free?

Absolutely. Skip the parmesan or replace it with nutritional yeast for a similar savory kick.

Q3: What’s the best oil for roasting?

Olive oil adds flavor and holds up well to high heat. You could also use avocado oil.

Q4: Do I need to peel the potatoes?

Not at all. The skin crisps up beautifully and adds texture.

Q5: Can I add fresh garlic?

You can, but garlic burns easily. Use garlic powder for better flavor without bitterness.

Q6: Can I freeze roasted potatoes?

It’s not ideal, as they lose their crisp. Fresh is best for this recipe.

Q7: How do I reheat leftovers?

Reheat in a hot oven or air fryer to bring back that crunch.

Q8: Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free.

Q9: Can I double the recipe?

Yes, just use two pans and rotate them halfway through cooking.

Q10: What other herbs can I use?

Try rosemary, thyme, or chives for different flavor profiles.

Conclusion

These extra crispy roasted potatoes are everything you want in a side dish golden, crunchy, and bursting with flavor. Whether it’s your first time making them or your tenth, they’ll never disappoint. Give them a go and let your oven do the heavy lifting tonight.

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