Crispiest Oven Roasted Potatoes
These crispy oven roasted potatoes are a delightful side dish, easy to make and always deliver a perfect crunch and golden brown finish.
Ingredients
Main ingredients
- 2 pounds baby yellow or Yukon gold potatoes Choose small, uniform potatoes for even cooking.
- 2-3 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- ½-1 tsp paprika
- 1 tbsp fresh rosemary, minced Optional for added flavor.
- Salt and pepper To taste.
Instructions
Preparation
- Preheat your oven to 425°F.
- Bring a large pot of water to a boil and add 1 tsp of salt.
- Cut your potatoes into 1-inch bite-sized cubes.
- Parboil the potatoes for 10-14 minutes until they are fork-tender (depending on the size of your potatoes).
- Drain the potatoes and place them in a colander or back in the pot. Shake them gently to fluff up the edges.
- Transfer the potatoes to a baking sheet. Drizzle the olive oil over the potatoes and sprinkle with garlic powder, paprika, salt, pepper, and optional rosemary. Toss to coat evenly.
- Make sure they are spread out in a single layer for crispy results.
Cooking
- Roast in the oven for 20 minutes without moving them.
- After 20 minutes, flip the potatoes with a spatula.
- Return the baking sheet to the oven and roast for an additional 20-25 minutes, shaking and flipping a couple of times, until the potatoes are deep golden brown and crispy.
Notes
For leftovers, store in an airtight container in the refrigerator for up to three days. To reheat, spread on a baking sheet and warm in a preheated oven until crispy again. For freezing, allow to cool completely before placing in a freezer-safe bag/container.