Crispy Golden Roasted Potatoes (Printable version)

Golden roasted potatoes seasoned with garlic, rosemary, and smoked paprika for a crispy finish.

# List of ingredients:

→ Potatoes

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

→ Seasoning

02 - 3 tbsp olive oil
03 - 1 tsp sea salt
04 - 1/2 tsp freshly ground black pepper
05 - 1 tsp garlic powder
06 - 1 tsp dried rosemary or 1 tbsp fresh rosemary, chopped
07 - 1/2 tsp smoked paprika (optional)

→ Garnish

08 - 2 tbsp fresh parsley, chopped (optional)

# Directions:

01 - Set the oven to 425°F and prepare a large baking sheet by lining it with parchment paper or lightly oiling the surface.
02 - Combine potato cubes in a large bowl with olive oil, sea salt, black pepper, garlic powder, rosemary, and smoked paprika if using; toss to coat evenly.
03 - Spread the coated potatoes in a single layer on the prepared baking sheet, ensuring they have enough space for crisping.
04 - Bake for 35 to 40 minutes, flipping halfway through, until potatoes turn golden brown and crisp on the edges.
05 - Transfer potatoes to a serving dish, sprinkle with fresh parsley if desired, and serve immediately.

# Expert Advice:

01 -
  • They're impossibly crispy on the outside and creamy inside, with barely any effort required.
  • The seasoning stays put and flavors every edge, so you don't get bland bites.
  • They reheat beautifully and taste just as good the next day cold, if they even last that long.
02 -
  • Patting your potatoes completely dry after cutting makes an enormous difference in crispiness—moisture is the enemy of golden edges.
  • Don't crowd the pan; I learned this the hard way by filling a sheet too full and ending up with steamed potatoes instead of roasted ones.
  • Flipping them halfway isn't optional if you want even browning on all sides.
03 -
  • Cut your potatoes into uniform 1-inch cubes so they roast evenly—uneven sizes mean some burn while others undercook.
  • If you're using fresh rosemary instead of dried, use about three times as much since fresh is more delicate and loses potency during cooking.

Go back