Crispy roasted potatoes are a classic side dish that works perfectly for dinner, holidays, or family gatherings. Made with Yukon gold potatoes, olive oil, and fresh parsley, this easy recipe creates golden brown potatoes with a soft, fluffy center and crunchy edges. These oven-roasted potatoes pair well with chicken, steak, or fish, and they’re simple to prepare with just a few pantry ingredients.
Ingredients
- 2 ½ lbs Yukon gold potatoes, scrubbed and cut into bite-sized pieces (½–¾ inch thick, unpeeled)
- 3 Tbsp extra virgin olive oil
- 1 tsp fine sea salt, or to taste
- ½ tsp freshly ground black pepper, or to taste
- 2 Tbsp unsalted butter, cut into small pieces
- Kosher salt, to taste
- 2 Tbsp fresh parsley, finely chopped, for garnish
Instructions
- Preheat your oven to 425ºF (220ºC).
- Place the cut potatoes into a large mixing bowl. Drizzle with olive oil, season with fine sea salt and black pepper, and toss until evenly coated.
- Spread the potatoes in a single layer on a parchment-lined or nonstick 13×18-inch baking sheet, keeping the flat sides facing down.
- Scatter the butter pieces over the potatoes. Roast for 25–30 minutes, or until the bottoms are golden and easily release from the pan.
- Flip the potatoes with a spatula and roast for another 15–20 minutes, until golden brown, crisp in spots, and tender when pierced with a fork.
- Remove from the oven, sprinkle with kosher salt, garnish with chopped parsley, and serve warm.
Why You’ll Love This Recipe
These roasted potatoes are crispy on the outside, fluffy on the inside, and full of rich flavor from butter and olive oil. They make the perfect side dish for weeknight dinners, holiday meals, or anytime you need a crowd-pleaser.
Tips
- For extra crispiness, make sure the potatoes are completely dry before tossing with oil.
- Don’t overcrowd the pan—giving the potatoes space helps them roast instead of steam.
- Flip only once to achieve the best golden crust.
- Use a metal spatula to lift the potatoes easily without breaking them.
Variations and Substitutions
- Potatoes: Try red potatoes, fingerlings, or russets if Yukon golds aren’t available.
- Seasonings: Add garlic powder, smoked paprika, or Italian herbs for extra flavor.
- Butter substitute: Use ghee, vegan butter, or skip it for a lighter version.
- Fresh herbs: Swap parsley with rosemary, thyme, or dill.
FAQs
Can I make these ahead of time?
Yes, roast them as directed, then reheat in the oven at 400ºF for 10–15 minutes to re-crisp.
Do I need to peel the potatoes?
No, leaving the skin on adds texture and nutrients. Just scrub them well.
Can I use less oil?
Yes, but keep in mind oil helps achieve that golden, crispy exterior.
Serving Suggestions
These roasted potatoes pair wonderfully with roasted chicken, steak, grilled fish, or vegetarian mains. Serve them alongside eggs for breakfast, toss them into salads, or use them as a base for hearty grain bowls.
Roasted Potatoes Recipe
6
servings15
minutes50
minutesIngredients
2 ½ lbs Yukon gold potatoes, scrubbed and cut into bite-sized pieces (½–¾ inch thick, unpeeled)
3 Tbsp extra virgin olive oil
1 tsp fine sea salt, or to taste
½ tsp freshly ground black pepper, or to taste
2 Tbsp unsalted butter, cut into small pieces
Kosher salt, to taste
2 Tbsp fresh parsley, finely chopped, for garnish
Directions
- Preheat your oven to 425ºF (220ºC).
- Place the cut potatoes into a large mixing bowl. Drizzle with olive oil, season with fine sea salt and black pepper, and toss until evenly coated.
- Spread the potatoes in a single layer on a parchment-lined or nonstick 13×18-inch baking sheet, keeping the flat sides facing down.
- Scatter the butter pieces over the potatoes. Roast for 25–30 minutes, or until the bottoms are golden and easily release from the pan.
- Flip the potatoes with a spatula and roast for another 15–20 minutes, until golden brown, crisp in spots, and tender when pierced with a fork.
- Remove from the oven, sprinkle with kosher salt, garnish with chopped parsley, and serve warm.
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