This roasted golden potatoes recipe offers easy tips to get perfectly roasted potatoes, every single time! Simple ingredients, budget-friendly, and absolutely delicious!

What Makes This Recipe Great

Potatoes are delicious, versatile, filling, and super budget-friendly. They make the perfect side dish for a variety of proteins, a dreamy breakfast hash or scramble, or even just a quick snack dipped in ketchup or ranch! You really can’t go wrong with a potato!

This recipe features easy steps to make the perfect roasted golden potatoes. Crispy on the outside with a creamy, silky smooth middle, these potatoes are truly the best.

Complete with tips on the best oil for roast potatoes, air-fryer instructions, and a crispy roasted sweet potatoes substitution, you’ll want to keep this recipe on hand for years to come!

Recipe Highlights

  • 3 Simple Ingredients
  • Budget Friendly!
  • 5-minute prep
  • Air-Fryer & Oven Instructions
  • Easy Cleanup
  • Versatile & delicious!
a Yukon gold potato getting sliced into 1 inch cubes

Ingredient Notes

Yukon Gold Potatoes: I love roasted golden potatoes with Yukon gold. They’re soft and buttery and so delicious! You can also use red, russet, fingerling, or your favorite potato! Make sure they’re scrubbed, dried, and cut into 1-inch cubes with the skin on. Note: You can also use this recipe to make crispy roasted sweet potatoes. See FAQs below for tips.

Oil: I prefer avocado oil as the best oil for roast potatoes since it has the most neutral flavor and a high smoke point (500ºF). You could also use olive oil.

Seasoning: Feel free to mix up the flavor by using garlic powder or adding in woodsy herbs such as rosemary or thyme. For this roasted golden potatoes recipe, I just use kosher salt, but the seasoning options are truly endless!

Recipe Step by Step

  1. Preheat your oven to 425 degrees with your baking sheet inside as it preheats to get the baking sheet nice and hot. Preheat the baking sheet for at least 10 minutes.
  2. Toss the potatoes in 3 tablespoons of avocado or olive oil. Remove the hot baking sheet from the oven, line with parchment paper, drizzle the remaining 1 tablespoon of oil on top of the parchment paper, and spread the potatoes in an even layer. Season with kosher salt. You should hear them sizzling right away.
  3. Roast your potatoes in the top third of your oven for 35-45 minutes, tossing halfway thru.
  4. Serve immediately while warm.
a closeup photo of diced roasted golden potatoes on a lined baking sheet

4 Secrets to Perfect Roasted Golden Potatoes

After many, many, many attempts to create the perfect roast potatoes, I’ve discovered the 4 secrets to perfect roasted golden potatoes:

Preheat: Preheating your baking sheet in the oven so the sheet is already super hot when you put the potatoes on will get them cooking right away and get you a nice crunchy brown skin on the bottom.

Extra Oil: Use a lot of oil, and I mean a lot of oil, which will essentially oven fry them and get them ultra crispy while baking. I find the best oil for roast potatoes is Avocado oil!

High Heat: Cook them at high heat, 425 degrees. This will crisp the outer skin and draw out the excess moisture.

Line your Baking Sheet: Most importantly, is to bake them on top of parchment paper. This will guarantee that your potatoes won’t stick, and you won’t lose that crispy skin as you’re scraping them up off the pan.

Note: This method works with any type of potato: russet, Yukon gold, or red. I personally prefer to use Yukon gold potatoes because roasted golden potatoes are so silky and smooth, but use whatever potatoes you have on hand.

two side by side photos showing the crispy skin of roasted diced potatoes.

Expert Tips

Air Fryer: You can make these roasted golden potatoes in the air fryer even faster! Toss the cut potatoes in avocado oil, season with salt then air fry at 360ºF for about 15 minutes.

Storage: Store leftover roasted golden potatoes in an airtight container in the refrigerator for up to a week.

Reheating: To reheat leftover potatoes, roast again at 425ºF for about 10 minutes until warmed through and crispy again.

FAQs

What is the best oil for roast potatoes?

I prefer to use avocado oil since it has the most neutral flavor and a high smoke point (500ºF). You could use olive oil also.

Can I make this recipe with sweet potatoes?

Yes! If you want to make crispy roasted sweet potatoes, follow the same instructions! At the end of the cooking time, double-check on the potatoes because I find that crispy roasted sweet potatoes do take a bit of extra time to crisp up.

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a piled of roasted golden potatoes on a white plate

Perfect Roasted Potatoes

This roasted golden potatoes recipe offers easy tips to get perfectly roasted potatoes, every single time! Simple ingredients, budget-friendly, and absolutely delicious!
5 from 6 ratings

Ingredients 
 

  • 1 pound potatoes scrubbed, dried and cut into 1 inch cubes with the skin on
  • 1/4 cup avocado oil, divided
  • 2 teaspoons kosher salt

Equipment

Instructions 

  • Preheat your oven to 425 degrees with your baking sheet inside as at preheats to get the baking sheet nice and hot. Preheat the baking sheet for at least 10 minutes.
  • Toss the potatoes in 3 tablespoons olive oil. Remove the hot baking sheet from the oven, line with parchment paper, drizzle on the remaining 1 tablespoon olive oil on top of the parchment paper, and spread the potatoes in an even layer. Season with kosher salt. You should hear them sizzling right away.
  • Roast your potatoes in the top third of your oven for 35-45 minutes, tossing halfway thru.
  • Serve immediately while warm. Will keep in an airtight container for 1 week in your fridge.
  • See the Recipe Notes below for more tips, FAQ's and ingredient substitutions.

Notes

Potatoes: This works with any potato; russet, Yukon gold, red, sweet potatoes, fingerling, etc. My personal favorite to use is Yukon gold.
Oil: I prefer avocado oil as the best oil for roast potatoes since it has the most neutral flavor and a high smoke point (500ºF). You could use olive oil also.
Air Fryer: You can make these in the air fryer even faster! Toss the cut potatoes in avocado oil, season with salt then air fry at 360ºF for about 15 minutes.
Reheating: To reheat leftover potatoes, roast again at 425ºF for about 10 minutes until warmed through and crispy again.
Seasoning: Feel free to mix up the flavor by using garlic powder or adding in woodsy herbs such as rosemary or thyme.
Sweet Potatoes: If you want to make crispy roasted sweet potatoes, follow the same instructions! At the end of the cooking time, double-check on the potatoes because I find that crispy roasted sweet potatoes do take a bit of extra time to crisp up. 
Serving: 4g, Calories: 198, Total Carbs: 17.7g, Protein: 1.9g, Fat: 14.1g, Fiber: 2.7g, Net Carbs: 15g
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