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”
Best tip ever and such delicious roasted potatoes!
Glad you enjoyed my tip for the roasted potatoes Amanda. They are nice and crispy every time!
I make roasted potatoes at least once a week, but usually use small (fingerling) potatoes. We only had Yukon Gold potatoes and wanted to roast them without burning them. My family loved these! They turned out perfect. Crispy on the outside and buttery soft on the inside. Thanks for the tip of heating the pan first!
I am so happy you liked my roasted potatoes Kendal! Even better that your family enjoyed them. I love to hear they were crispy on the outside and tender on the inside. That sounds delicious!
Perfect cook time and temp in this recipe. My potatoes turned out wonderfully. Thanks!
I am so happy you liked my roasted potatoes Timyra! I am so glad they turned out perfectly. Thank you so much for the feedback, I really appreciate it.
I was skeptical that these potatoes could be that amazing with such a simple and healthy recipe, but they were! My son that has never eaten any form potato that he likes (except for fries) ate all of them. Thank you!!
I am so glad you liked my roasted potatoes Liz! I think the secret is preheating the pan. It makes for such a crispy texture. That is fantastic that your non potato loving son liked them. Yeah!
I tried your recipe tonight and lo-and-behold! The potatoes turned out perfectly roasted.
Thank you so much!
Hurray! I’m so happy to hear that Julie!
I made this and ate all of it in one sitting (I think I used 3 potatoes!) I love the tip about heating the baking sheet up with the oven first, the potatoes came out delicious and nicely crispy. I enjoyed them with a little mayonnaise on the side when they were done. YUM!! Thank you!!
Yea! I’m so happy to hear that! Thank you Meg!
Oh. My. Word. These potatoes turned out exactly how I was expecting!!! Perfectly crispy and deep golden brown on the outside and deliciously soft and moist inside. Thank you so much for the tips, this is definitely the best way to make roasted potatoes!
I did add a few extra seasonings to spice them up a bit. Wonderful.
Yea! I’m so glad to hear that Xanthe! This is still my go-to recipe. Nothing better than tender and crisped roasted potatoes! Thanks for taking the time to let me know you liked my recipe. This made my day!
These are incredible. I just ate almost an entire pan to myself. I’m sorry that my family will not even know what they missed out on. I address paprika, garlic and onion powders but followed the recipe otherwise and they are crispy on the outside and fluffy on the inside. Potato perfection!!!
I’m so glad you liked them Cynthia! This made my day! Lucky you getting them all to yourself : )
Btw I have already used the recipe so can confirm that it’s awesome.
Hi Natalie,
I came across your page by googling how to roast potatoes easily. This is the best and easiest recipe I have found. I love how quick and mess-free the recipe is. Pre-heating the baking sheet is brilliant idea.
I think I will be using this recipe for life, so thanks a lot :)
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These were awesome with your Rosemary Honey Mustard Pork Tenderloin. I used Russets, threw them in a ziplock freezer bag with the oil, salt and pepper, and a new found seasoning by Frank’s, who make Frank’s Red Hot, don’t know if you can get it there? Shook’em up and roasted them.
I have tried so many different recipes to keep life interesting and even though my wife and I like them if I get the bomb buzzer from either of my kids I feel like I’ve failed! The 4 I’ve tried here have gotten 4 thumbs up!
Your hard work won’t go unnoticed here Natalie! Thank you!
Yea! Another one you liked! I am going to keep my eye out for that Frank’s seasoning. My husband love love LOVES spice. He’s always using Frank’s for buffalo wings. Woo hoo for 4 thumbs up! You’re too wonderful Mark : )
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these potatoes are perfect! great post!
These potatoes look so delicious! I love roasted potatoes.
Taxes are the worst! I still miss the days of getting a refund – that was the only downfall of getting married!! Thank goodness for potatoes. Cheap, comforting, and delicious! Great recipe!!
Thanks God potatoes are so cheap, because electricity bills are taxes are getting all my money nowadays too :–( This looks like the perfect side dish. How yummy!
Those potatoes do truly look perfect. Like…amazing! I can’t wait to try these. Keep up the great work. (Heard about the blog mention by Foodie Crush…that’s amazing and I’m super happy for you. I know it must feel great.) I hope one day my blog will be almost as great as yours! :)
Thanks so much Margaret Anne! You’re so sweet.
This appears to be like a excellent plate for our huge family! Thanks for sharing