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Crispy Roasted Potatoes

A quick and easy recipe for crispy roasted potatoes that are fluffy inside and perfectly crunchy outside, making them a delicious side dish for any meal.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds potatoes, Yukon Gold or russets Waxy potatoes hold shape; russets get fluffier inside.
  • 2-3 tablespoons olive oil Coats and crisps the surface.
  • 1-2 teaspoons fresh rosemary or thyme, chopped Add more if you love herbs. Can use 1 teaspoon dried.
  • Salt and black pepper to taste Don’t be shy; it brings out flavor.
  • Optional: paprika or garlic powder For extra aroma.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment if you like easier cleanup.
  2. Wash and peel the potatoes, then cut them into even-sized pieces — about 1 to 1½ inches.
  3. Put the potatoes in a bowl and pat them dry.
  4. Toss the potatoes with olive oil, making sure each piece is well coated. Add salt, pepper, and herbs and mix again.
  5. Spread the potatoes in a single layer on the baking sheet, skin-side down if you left skins on.
Cooking
  1. Roast for about 30–35 minutes, turning halfway through, until golden and crispy.
  2. Check that the edges are brown and you can pierce them easily with a fork.
Serving
  1. Serve hot, sprinkling more fresh herbs or flaky salt before plating if desired.

Notes

For extra-crisp edges, toss in a tablespoon of cornstarch with the oil and herbs. Leftovers make great breakfast potatoes alongside eggs. Store in an airtight container for 3–4 days, or freeze, but they lose some crunch.