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!
Table of Contents
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!
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
- 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.
- 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.
- Roast your potatoes in the top third of your oven for 35-45 minutes, tossing halfway thru.
- Serve immediately while warm.
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.
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
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.
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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Perfect Roasted Potatoes
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.
69 Comments on “Perfect Roasted Potatoes”
Your roasted potatoes look absolutely perfect Natalie and we could eat them for breakfast, lunch and dinner! The way we both like it, one side really crispy the other mouth-wateringly tender. Great idea with the preheated pan and will try it soon.
Cheers,
J+C
Thanks J+C! You girls are so sweet : )
Ouch, taxes!! I’ve got all that coming up soon and believe me, it’s COMPLICATED here in Greece with multiple trips to the neighbourhood accountant who is very nice but smokes in my face the whole time! Glad you’ve got all that over with though and at least we got this great recipe and tips out of it. Love the tips because I love extra crispy roast potatoes!!
Are taxed due April 15 in Greece too? I hire someone to do my taxes too, but lucky for me he doesn’t smoke in my face. That would drive me nuts! I love extra crispy roast potatoes too. When they’re “soggy” or “mushy” I can’t stand it!
Great tips, Natalie! I usually just throw the potatoes on the baking sheet. Now I know to bake them on top of parchment paper for a more crispier skin. Thank you!
Thanks Tiffany! Throwing them on the baking sheet works too, but if you want them to be extra crispy and crunchy on the outside, but still creamy on the inside you should definitely give this method a try : )
What a great story. My tax paperwork is sitting on the kitchen table, while I keep ignoring it. Potatoes are my favorite.
Taxes are like a huge, important homework assignment for adults. Except instead of getting a good grade, you have to pay money. And if you do it wrong, you get in huge trouble with the government. Haha! That’s why I’m glad we pay someone to do it all for us. I love potatoes too : )
I hear you! Things are so expensive these days. I love how versatile potatoes are. Pizza, breakfast, salads, chips, you name it. These do look ultimately perfect!
Making my mouth over here. :)
AHHH I still haven’t done my taxes (guilt alert!!!!) I will need this recipe ASAP. Love your trick about preheating the baking sheet too. I never thought of that!
“FICA who?!” – ha! I’m an accountant and even I hate taxes. This time of year is rough!! Perfectly-roasted potatoes sound like an awesome antidote, though! Love your three tips – usually roasting them works just fine, but sometimes I get a bum batch that’s not really crisp. I’ve never preheated the baking sheet before, excited to try it! :)
You’re an accountant? This must be a busy time of year for you Alyssa! Bet you can get thru your taxes quickly. And you must try preheating the baking sheet, it works like a charm : )
This sounds like a good dish for our large family! Thanks for sharing!
These certainly do look perfect! Yum! I love potatoes, especially Yukon Golds, they are so good! And I hear you on the taxes, we often owe, and it is such a bummer! Blah.
Potatoes…they are the balm to all of life’s problems. These look perfect.
Ugh, I still haven’t done my taxes yet…I always procrastinate them. I love your tips for perfecting roasted potatoes – I will definitely be preheating the baking sheet next time – so smart!
Boo to tax time, totally stinks:( Yay for these potatoes though, love roasting veggies but never tried preheating the baking sheet – such a neat trick and totally gotta try that next time! These potatoes look awesome and so crispy:)
Love back to basics recipes like this one. The potatoes look so lovely and crisp- definitely need to give your recipe a go! Thanks for sharing, Natalie!
Haha…I’ve been putting off doing my taxes for this exact reason! It’s probably best I start stocking up on potatoes in advance :)
Oh taxes, don’t even get me going on that subject.
Natalie, you are a genius. Kurt, Briana and I are potato addicts. We love the darn things, I guess you can say we are a meat and potato kind of family. I am always scraping them of the pan and loosing that skin. So excited to try your method. Hmmm, maybe even tonight, since I don’t have anything definitive planned for dinner yet.
We’re a major meat and potatoes family too. And I would feel like such an idiot every time I had to get out my metal spatula to try and scrape all the stuck potatoes up off the pan. Never again!
ugh growing up is the WORST, I’m fighting it at all costs lol. these potatoes look exactly what you say they are – perfect :)
Love these tips — and love potatoes! And ah, tax season is always such an unpredictable and stressful time. Writing another check to the government is definitely no fun, especially after seeing money drained from your paychecks every week. Sigh.
Your roast potatoes look amazing, Natalie! I love how nice and crispy they look! Btw–I made your roasted brussels sprouts the other day and they were incredible! :D
Thanks Sarah! And I’m so glad you liked my brussels sprout recipe! That just made my day : )
I’m alllllll about these potatoes. Any meal, any time. And Yukon gold is my favorite, too! Love your roasting secrets. I always roast at high heat, but I think it’s a fantastic idea to preheat the baking sheet. I’m SO going to do that next time. Can’t get enough of crunchy potatoes!
Tax time can be such a bummer! I remember my first job in high school. I worked at Subway. I thought I would only make sandwiches all. day. long. Yeah, not so. Wiping tables? Taking out trash? Cleaning bathrooms? Ewwww. People are dirty! Oh yeah. And I smelled like a giant sandwich when my shift was over. :)
You need to try preheating the baking sheet Ashley! That’s how I get the nice crispy bottoms. Because when I’m roasting potatoes I want them crispy and crunchy.
And OH MY GOSH! I *love* Subway Ashley! Seriously. There’s one next to my work and I go like twice a week. I bet you have some great stories from working there. Bet people ordered some interesting sandwich combinations. I bet you were a good sandwich maker and squeezed the mayo nice and even. I hate when they do one huge squirt down the center, ugh.
Even after working at Subway, I will STILL eat there. I hear so many people say they can’t eat where they’ve worked, but not the case for me! I took the “Sandwich Artist” title seriously…I wanted the sandwiches to look good. Haha! I also thinks that’s where my love of real mayo came from. “Salad dressing” sandwich spreads just don’t cut if for me!
Haha, I love that Ashley! I don’t think I would be good at Subway because when I make a sandwich everything has to perfect. I spread the mayo and mustard so both slices of the bread are evenly covered, I fold the meat so each bite has the same amount, arrange the veggies evenly, it’s nuts. I would hold up the line forever.
Awesome Natalie! Such a classic side, and thing that everyone should be able to make! I love roasting anything in the oven…might be my favorite way to eat potatoes?! So depressing when you think about how much money gets taken for taxes, haha totally agree..FICA who?! Thanks for sharing the PERFECT way of making roasted potatoes :) Have a wonderful day!
Roasting is my favorite ways to make veggies too Kelly. Just throw them in a hot oven and let it do all the work. And boo to taxes!