Potatoes
Roasted potatoesCrispy roasted potatoes, fluffy baked potatoes, and fast air-fryer sides.
Each variation is built around a specific method and equipment. Pick one first, then the instructions, ingredients, and actions below update to that exact approach.
Step-by-step
- 1
Prep Potatoes for Roasting
Preheat oven to 425°F. Scrub potatoes and cut into even pieces — halve baby potatoes, cut larger ones into 1–2 inch chunks. Pat cut pieces dry with a paper towel to maximise crispiness. Set a large rimmed baking sheet aside for seasoning.
- 2
How to Roast Potatoes
Preheat oven to 425°F. Optional: place the baking sheet in the oven while it preheats for a crispier bottom. Drizzle olive oil over the sheet pan, sprinkle on garlic powder, salt, pepper, and dried herbs. Lay potatoes cut-side down in a single layer over the seasoned oil, then lightly drizzle the tops with more oil and a pinch of salt. Do not let the pieces touch — overcrowding causes steaming, not roasting. Use two pans if needed. Roast on the center rack for 35–50 minutes. Smaller pieces may be done in 30–35 minutes; larger chunks can take 45–55 minutes. Check undersides at the 30-minute mark by lifting one piece with a spatula. If it releases easily and is golden brown, flip or remove. If it sticks, give it a few more minutes — it will release once properly crisped.
- 3
Doneness and Serving
Potatoes are done when bottoms are deeply golden and centers are tender with no resistance when pierced. If the outside browns too fast, reduce heat and keep roasting. Let them rest on the pan 2–3 minutes after the oven to firm the crust. Avoid overcrowding — it traps steam and kills crispness. Dry potatoes thoroughly before roasting. Serve immediately for best crunch; they soften quickly as they cool.
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