Classic Roasted Potatoes
Side55 min4 servingsEasyAbout this recipe
Golden, crispy on the outside and fluffy on the inside — these classic roasted potatoes are the ultimate reliable side dish. A simple toss with olive oil, garlic, and herbs is all it takes to transform humble spuds into something irresistible. Perfect alongside roast chicken, steak, or just about anything else on the table.
Instructions
- 1
Preheat your oven to ![425°F]. Place a large baking sheet in the oven while it preheats — this helps the potatoes start crisping immediately when they hit the pan.
- 2
Wash and dry the yukon gold potatoes well. Cut them into uniform 1-inch chunks so they cook evenly. There's no need to peel them — the skin crisps up beautifully.
- 3
In a large mixing bowl, combine the potato chunks with olive oil, minced garlic, garlic powder, dried rosemary, smoked paprika (if using), kosher salt, and black pepper. Toss thoroughly until every piece is well coated.
- 4
Carefully remove the hot baking sheet from the oven. Spread the potatoes out in a single layer, cut-side down where possible. Make sure they are not crowded — use two pans if needed. Crowding causes steaming instead of roasting.
- 5
Roast for 25 minutes without disturbing them. This allows a golden crust to form on the bottom.
- 6
Flip the potatoes with a spatula and roast for another 15–20 minutes, until deeply golden and crispy on the outside and fork-tender in the center.
- 7
Remove from the oven and taste for seasoning. Add a pinch more kosher salt if needed. Transfer to a serving dish and garnish with fresh chopped fresh parsley. Serve immediately for maximum crispiness.
