Extra crispy roasted potatoes are an easy side dish for any meal! My not-so-secret trick guarantees they’re crunchy on the outside and fluffy on the inside. Plus, they’re made with just a handful of ingredients and totally customizable with your favorite seasonings.
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When it comes to potatoes, I’ve always been Team French Fry. Golden, salty, perfect for dunking in spicy ketchup, ranch dressing, barbecue sauce—or all three? Count me in.
But these extra crispy roasted potatoes? Total game changer. They’re crunchy on the outside, creamy on the inside, and so easy to make, they’ve become my go-to side for everything. Whether I’m whipping up sweet and sour pork tenderloin or broccoli-cheddar stuffed chicken, these roasted potatoes are always a perfect match.
They check all the boxes: pantry-friendly, budget-friendly and endlessly customizable. Best of all? The oven does most of the work. Just toss, roast and let the magic happen while you focus on the rest of dinner (or scroll Instagram—no judgment here).
Trust me, these crispy roasted potatoes are about to earn a permanent spot in your side dish rotation!
The Secret to the Crispiest Roasted Potatoes
What’s my secret to ensuring these extra crispy potatoes live up to their name? It all comes down to preheating the baking sheet in the oven. That way, the moment those sliced spuds hit the pan, they start sizzling on contact—creating an instant golden crust that locks in moisture and maximizes crispiness.
Why it works: When a cold potato hits a hot surface, the starches on the cut side start to gelatinize and brown immediately (thank you, Maillard reaction!). This not only gives you those deeply golden, crunchy edges, but it also helps prevent sticking. Win-win.
The result? Truly the crispiest, crunchiest, crackliest roasted potatoes on the planet.
- Potatoes: I like to use baby red potatoes for this oven-roasted potatoes recipe, but any waxy variety works great—think Yukon Gold, fingerlings or new potatoes. They stay creamy on the inside and crisp up like a dream on the outside. I don’t recommend russets here; their dry, fluffy texture is better suited for French fries or baked potatoes.
- Olive oil: Helps the potatoes roast up crispy and golden. Avocado oil also works great for high-heat roasting.
- Seasonings: Use your favorite herbs, spices and blends here. I kept this batch simple with garlic powder, kosher salt and black pepper, but I’ll often mix things up depending on the main dish. I love adding smoked paprika, za’atar, Italian seasoning or even a sprinkle of Parmesan after roasting.
See the recipe card for full information on ingredients and quantities.
The first step in this roasted potatoes recipe is halving the potatoes so they crisp up on all sides. Aim for pieces that are roughly the same size. If your potatoes vary in size, go ahead and quarter the bigger ones. Uniform size = even roasting and max crisp factor.
Next, place a baking sheet in the oven and preheat it to 400°F. No parchment or foil is needed—you want direct contact with that hot metal!
Then, toss the potatoes with olive oil and your seasonings of choice.
Lastly, roast the potatoes! Carefully remove the hot baking sheet from the oven and spread the potatoes in a single layer. Return the sheet to the oven and roast for 50 to 60 minutes, flipping the potatoes every 20 minutes to achieve even browning. Once the potatoes are golden and crispy, remove them from the oven and serve immediately.
Serving Suggestions
Crispy roasted potatoes are the side that goes with everything. Breakfast for dinner? Great! Call ’em “breakfast potatoes” and serve with scrambled eggs and avocado. Cheeseburger sliders? Fabulous! Here’s your starchy side that will roast while you work your burger magic. The #1 way we enjoy them in my house? Drizzled with chimichurri sauce (my husband’s absolute fave!). Here are more ways to serve these roasted baby potatoes:
- As a side to your favorite protein (flank steak, roast chicken and baked ham are a few of my go-tos), along with roasted veggies for an easy weeknight dinner.
- Dressed up with a drizzle of homemade basil pesto or a tangy lemon vinaigrette for brightness.
- Slathered with sausage gravy for a hearty, comfort food-inspired meal.
Ingredients
- 3 pounds baby red potatoes, halved
- 1/4 cup olive oil
- 1 teaspoon garlic powder (or other preferred spices)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Instructions
- Place a baking sheet in the oven then preheat the oven to 400°F.
- Add the potatoes to a large bowl. Drizzle in the olive oil then add the garlic powder (optional), salt and pepper. Toss until well-coated.
- Carefully remove the baking sheet from the oven. Add the potatoes to the hot baking sheet, spreading them into a single layer.
- Return the baking sheet to the oven and roast the potatoes until golden brown and crispy, 50 to 60 minutes, flipping the potatoes every 20 minutes.
- Remove the potatoes from the oven and serve.
Kelly’s Notes
- Feel free to customize the seasonings to suit your taste! Try adding your favorite herb or spice blend for a personalized twist. The possibilities are endless!
- These crispy roasted potatoes are the perfect side for just about anything, but they’re especially great paired with roast chicken.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
I made these last and they were so good! They came out absolutely perfect! Soft on the inside and crispy on the outside. Today I heated up the left overs in a toaster oven and they were still great. These will definitely become a rotation item!
I’m so glad you enjoyed the recipe!
OUTSTANDING RECIPE! Thank you so much! You never disappoint me, Kelly!
You are so welcome, Christine! I’m thrilled you enjoyed the recipe :)
Can I use baking potatoes?
Sure! But depending on their size, you may want to dice them so they roast in a similar amount of time, or you can just increase the roasting time. Either works. :)
Kelly, I don’t have potatoes that you suggest. Will it change the effect if I use some other kind and not „baby”?
And Merry Christmas from Poland
Hi Marta! Merry Christmas! Any other variety will work, but depending on their size, you may want to dice them so they roast in a similar amount of time, or you can just increase the roasting time. Either works!
These potatoes are so crispy! My family loved them :)
I’m thrilled you enjoyed the recipe, Barb!
I enjoy all recipes.
MERRY CHRISTMAS
I’m so glad you’ve been enjoying Just a Taste, Larry! Happy Holidays!