Crispy Oven Roasted Potatoes Recipe

white dish of oven roasted potatoes with parsley and melted butter in white serving dish

5 from 1 vote

Crispy Oven Roasted Potatoes Recipe

This is our favorite way of making oven roasted potatoes using Yukon gold potatoes, roasting them until crispy, and finally coating in seasoned melted butter right before serving. These potatoes are light and creamy on the inside and pleasantly crispy on the outside.

Prep Time5

Cook Time35

Total Time40

Course: Side Dish

Cuisine: American

Diet: Gluten Free

Servings:

Calories: 270kcal

Author: Lyuba Brooke

Ingredients

48 oz baby gold potatoes
2 tbsp canola oil or olive oil
1 1/2 tsp garlic powder
salt
ground black pepper

Finishing butter:

3 tbsp unsalted butter melted
1 garlic clove
1 1/2 tbsp minced fresh parsley

US Customary - Metric

Instructions

Prepare potatoes:

Clean potatoes first under cold running water. Cut all potatoes in half and if there are abnormally large ones, you can cut them in fours.
Place cut potatoes in a large bowl and rinse them quickly under cold running water. Don't soak them or rinse them too much because gold potatoes are medium-starch kind of potatoes and if you wash away too much enzymes, it will leave too much glue behind. Your roasted potatoes will be chewy and not soft and fluffy inside.
Pat potatoes dry with a couple paper towels to get rid of excess moisture and then, toss them in a dry mixing bowl with oil, salt, pepper, and garlic powder.

Roasting potatoes:

Preheat the oven to 425°F and get a large rimmed baking sheet, preferably darker color for better crisp of potatoes.
(Pro Tip: parchment paper is better to prevent sticking and aluminum foil yields crispier results but it does need to be lightly greased and may still stick. Personally, I hate trying to get roasted potatoes off the foil so I opt for parchment paper.)
Cover a baking sheet with parchment paper or aluminum foil and spread potatoes in one even layer, being careful not to overcrowd them. Flip all potatoes cut side down for the first half of cooking time.
Pro Tip: Try to leave a little space between the potatoes so the heat circulates better, which will also help with crispier potatoes.
Roast potatoes for 30-40 minutes, depending on the size of larger potato pieces. Sometimes in the middle of baking, take the baking sheet out of the oven and toss the potatoes.
To test if roasted potatoes are done: use a a fork to pierce one of the pieces. It should slide easily into the flesh. If there is any resistance, let them cook a bit longer.
Melt butter in a saucepan over medium-low heat (or in a microwave). Then, add pressed garlic and parsley, and stir to combine.
Take potatoes out, toss them with melted butter mixture immediately while still hot, and serve right away.

Notes

Storing roasted potatoes: store leftovers in an air-tight food storage container, in the refrigerator for 3-4 days.
To reheat: you can reheat roasted potatoes easily in a cooking pan, over medium heat. It's best to reheat the in a pan or in the air-fryer to preserve get the crisp back. In the air-fryer, reheat them at 360°F for 2-3 minutes, just until heated through.
Storing uncooked potatoes: Store potatoes in a dry location with good ventilation. The temperature in the storage area should be cool, but not below 50°F. This is because at lower temperatures, the starches will convert to sugar. (It's not necessarily a bad thing but your potatoes will have a sweet taste to them.)

Nutrition