Crispy Fluffy Roasted Potatoes (Print View)

Golden potatoes roasted with herbs and spices for a crispy and fluffy side dish.

# What You'll Need:

→ Potatoes

01 - 1.5 lbs Yukon Gold or Russet potatoes, scrubbed and cut into 1-inch cubes

→ Seasonings & Oil

02 - 3 tbsp olive oil
03 - 1 tsp sea salt
04 - ½ tsp freshly ground black pepper
05 - 1 tsp garlic powder
06 - 1 tsp dried rosemary or 1 tbsp fresh chopped rosemary
07 - ½ tsp smoked paprika (optional)

→ Garnish

08 - 2 tbsp fresh parsley, chopped (optional)

# Step-by-Step Directions:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper or lightly grease it.
02 - In a large bowl, toss the potato cubes with olive oil, sea salt, black pepper, garlic powder, rosemary, and smoked paprika until evenly coated.
03 - Spread the seasoned potatoes in a single layer on the prepared baking sheet, ensuring they are not crowded.
04 - Roast for 30 to 35 minutes, flipping halfway through, until the potatoes are golden brown and crispy on the edges.
05 - Remove from oven, sprinkle with fresh parsley if desired, and serve immediately.

# Expert Suggestions:

01 -
  • They're crispy on the outside and pillowy soft inside, which honestly feels like a little victory every single time you pull them from the oven
  • The seasoning is perfectly balanced—rosemary and garlic create this warm, comforting flavor that pairs with absolutely anything
  • Once you master this, you'll have a side dish that impresses everyone and takes just 45 minutes from start to table
02 -
  • Don't wash your potatoes right before roasting. If you must wash them, dry them thoroughly afterward—extra moisture is the enemy of crispiness. Wet potatoes steam themselves instead of roasting
  • The oven temperature matters. 425°F is that magic number where potatoes can get crispy outside while the inside stays tender. Lower, and they'll just bake. Higher, and the outside burns before the inside cooks
  • Resist the urge to flip them constantly. You only need to flip once, halfway through. Too much moving and you break down the crust you're trying to build
03 -
  • If you're looking for extra crispiness, soak your potato cubes in cold water for 30 minutes, then pat them completely dry with paper towels before tossing with oil. This removes excess starch and helps them crisp up faster
  • A spatula with a thin edge is your best friend here—it won't damage the potatoes and makes flipping much easier than a wooden spoon

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