Our Favorite Crispy Roasted Potatoes

This oven roasted potatoes recipe has a short ingredient list, minimal prep time, and the potatoes turn out perfectly golden brown on the outside and fluffy on the inside. Feel free to add your own spin with different spices, but trust me, the recipe as written is crave-worthy. Jump to Our Favorite Roasted Potatoes Recipe

Oven Roasted Potatoes

How We Roast Potatoes in the Oven

Roasted vegetables are a staple for us. I love how simple they are and how little clean up they require. We’ve shared a variety of roasted veggie dishes on Inspired Taste already, but this low ingredient roasted potato recipe is definitely high on both of our favorites list. The full recipe with ingredient amounts is found in the recipe below, but let me quickly walk you through the process here.

Oven Roasted PotatoesOven Roasted Potatoes

We start with a hot oven. If you want perfectly golden brown roast potatoes with fluffy, tender centers, a nice hot oven is best.

I roast potatoes at 425 degrees Fahrenheit or about 220 degrees Celsius. If your oven tends to run hot or if you use the convection setting (fan setting), you might consider reducing the temperature to 400 degrees Fahrenheit or about 205 degrees Celsius.

At 425 degrees Fahrenheit, the potatoes will take twenty-five to thirty-five minutes to roast. This, of course, depends on how large you cut your potatoes. I usually cut mine into 1-inch chunks.

Any variety of potato will work in this recipe, but my favorites are Yukon Gold potatoes, fingerling potatoes and baby (or New) potatoes. We prefer these varieties when making potato salad, too. They are creamier and more buttery inside than when compared to baking potatoes.

As for the seasoning, we stick to salt, pepper and a little bit of smoked paprika. If you’ve not cooked much with smoked paprika, I encourage you to start. It’s a dark red spice that adds a hint of smoke and sweetness.

Seasoning potatoes before they go into the oven.Seasoning potatoes before they go into the oven.

These potatoes really are a staple for us. Here are a few more tips (and a few reminders) for making the best oven roasted potatoes.

Our tips for the best roasted potatoes

  1. Cut the potatoes into a similar size so that they roast evenly in the oven. I like 1-inch chunks.
  2. Roast the potatoes in a hot oven. I like 400 degrees F to 425 degrees F.
  3. Toss the potatoes in a high heat oil (like grape seed or avocado oil) until you are sure they are well coated.
  4. Season well with salt, pepper and any other spices you like. I love smoked paprika.
  5. Spread the seasoned and oiled potatoes out on a large baking sheet and make sure that they have a little space between them. Crowding the potatoes will cause them to steam rather than roast.
  6. Just before serving, toss the roasted potatoes with chopped fresh herbs like chives, parsley or basil.

More roasted vegetable recipes

Our Favorite Crispy Roasted Potatoes

  • PREP 5mins
  • COOK 20mins
  • TOTAL 25mins

This simple recipe is our favorite way to make roasted potatoes. The ingredient list is extra short, there’s minimal prep time, and the potatoes turn out perfectly golden brown on the outside and fluffy on the inside. Feel free to add your own spin with different spices, but trust me, the recipe as written is crave-worthy.

Makes 4 servings

Watch Us Make the Recipe

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You Will Need

1 1/2 pounds Yukon Gold or baby potatoes

1 1/2 tablespoons neutral oil like grape seed oil, vegetable oil or avocado oil

3/4 teaspoon fine sea salt

1/2 teaspoon fresh ground black pepper

1/2 teaspoon smoked paprika, see notes

Fresh herbs like chopped chives, parsley or mint for serving


    Heat the oven to 425 degrees Fahrenheit and line a large baking sheet with parchment paper or a silicone baking mat.

    Chop the potatoes into 1-inch chunks, and then add to a medium bowl along with the oil, salt, pepper and smoked paprika. Toss well, and then tumble the seasoned potatoes onto the prepared baking sheet. Spread the potatoes out into one layer.

    Roast the potatoes until golden brown on the outside and tender on the inside, 25 to 35 minutes. After 20 minutes, check the potatoes and use a flat spatula to stir them for the most even browning.

    Scatter fresh herbs over the warm potatoes and serve.

Adam and Joanne’s Tips

  • Smoked Paprika is made from dried and smoked pimiento peppers. It adds a deep smoky aroma and flavor. Unless noted on the packaging, it isn’t typically hot (spicy) and instead is mild and a bit sweet.
  • Silicone baking mat: We love using our baking mat when roasting vegetables in the oven since nothing sticks to it and it is easy to clean. There are a variety of brands to choose from. The one shown in the photos and video is from Silpat.
  • Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutrition Per Serving: Serving Size 1/4 of the recipe / Calories 163 / Total Fat 5.4g / Saturated Fat 0.8g / Cholesterol 0mg / Sodium 463.3mg / Carbohydrate 26.9g / Dietary Fiber 4.2g / Total Sugars 2g / Protein 2.9g

AUTHOR: Adam and Joanne Gallagher

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