Go Back
golden crispy roasted potatoes on a dark baking tray

Crispy Roasted Potatoes

These Crispy Roasted Potatoes have golden, crunchy edges and fluffy centers, seasoned with garlic, rosemary, parsley, and paprika. An easy side dish that pairs perfectly with chicken, seafood, steak, and family dinners.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4
Course: Side Dish
Cuisine: American
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds Yukon Gold potatoes
  • 3 tablespoons olive oil
  • 4 garlic cloves minced
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried parsley
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon paprika
  • 2 tablespoons fresh parsley chopped

Equipment

  • Large baking sheet
  • Large mixing bowl
  • Parchment paper optional
  • Knife
  • Cutting board
  • Measuring spoons
  • Spatula

Method
 

  1. Preheat the oven to 425°F (220°C). Place a large baking sheet in the oven while it preheats.
  2. Wash and dry the potatoes. Cut them into approximately 1-inch pieces.
  3. For extra crispiness, soak the cut potatoes in cold water for 15–20 minutes. Drain and dry them thoroughly.
  4. Add the potatoes to a large bowl. Toss with olive oil, rosemary, dried parsley, salt, black pepper, and paprika.
  5. Carefully remove the hot baking sheet from the oven and spread the potatoes across it in a single layer.
  6. Roast for 20 minutes.
  7. Remove the tray and flip the potatoes. Add the minced garlic and toss gently.
  8. Return to the oven and roast for another 12–15 minutes, until deeply golden and crispy.
  9. Remove from the oven and garnish with fresh parsley and additional black pepper.
  10. Serve immediately.

Notes

  • Dry the potatoes thoroughly after soaking.
  • Don't overcrowd the baking sheet.
  • Yukon Gold potatoes give you creamy centers and crisp edges.
  • Russet potatoes can be used for an even crispier exterior.
  • Add fresh garlic during the second half of roasting to prevent it from burning.
  • For extra flavor, finish with a small squeeze of fresh lemon juice.
  • Cooked potatoes can be refrigerated for 3–4 days.