Roasted Potatoes Recipe

Why You’ll Love This Recipe

I enjoy this recipe because it relies on a handful of simple ingredients to create outstanding results. The combination of olive oil and butter helps the potatoes develop a crisp, golden crust while keeping the centers soft and fluffy. I also appreciate how versatile these potatoes are, making them a perfect accompaniment to everything from weeknight dinners to holiday feasts.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2½ lbs Yukon Gold potatoes, cut into bite-sized pieces about 1/2-inch thick, unpeeled and scrubbed
• 3 tablespoons extra virgin olive oil
• 1 teaspoon fine sea salt, or to taste
• 1/2 teaspoon freshly ground black pepper, or to taste
• 2 tablespoons unsalted butter, cut into pieces
• Kosher salt, to taste
• 2 tablespoons fresh parsley, finely chopped, for garnish

Directions

1. I preheat the oven to 425°F (220°C).
2. I cut the potatoes into bite-sized pieces, about 1/2 to 3/4 inch thick, and place them in a large mixing bowl.
3. I drizzle the potatoes with olive oil and season them with sea salt and black pepper.
4. I toss everything together until the potatoes are evenly coated.
5. I spread the potatoes in a single layer on a parchment-lined or non-stick 13×18-inch baking sheet, placing the flat sides down.
6. I distribute the butter pieces evenly over the potatoes.
7. I bake for 25 to 30 minutes until the bottoms are golden and the potatoes release easily from the pan.
8. I flip the potatoes using a spatula and continue roasting for another 15 to 20 minutes until they are golden brown, crispy in spots, and fork-tender.
9. I sprinkle the potatoes with kosher salt to taste.
10. I garnish with chopped parsley and serve warm.

Servings and Timing

• Servings: 6
• Prep Time: 10 minutes
• Cooking Time: 55 minutes
• Total Time: 1 hour 5 minutes

Variations

I sometimes add minced garlic during the last 10 minutes of roasting for extra flavor. When I want an herby twist, I toss the potatoes with fresh rosemary, thyme, or dill before serving. For a spicy version, I add paprika, cayenne pepper, or chili flakes to the seasoning mix. I also enjoy finishing the potatoes with grated Parmesan cheese while they are still hot from the oven.

Storage/Reheating

I store leftover roasted potatoes in an airtight container in the refrigerator for up to 4 days. To bring back their crisp texture, I reheat them in a 400°F (200°C) oven for 10 to 15 minutes or in an air fryer for 5 to 7 minutes. While the microwave works for quick reheating, I find that it softens the exterior. I can also freeze the cooked potatoes for up to 2 months, although they may lose some crispness after thawing.

FAQs

Why are Yukon Gold potatoes ideal for roasting?

I like using Yukon Gold potatoes because they have a naturally creamy texture and develop a beautifully crisp exterior when roasted.

Do I need to peel the potatoes?

No, I leave the skins on because they add texture, flavor, and help the potatoes hold their shape during roasting.

Why should the potatoes be arranged in a single layer?

I arrange the potatoes in a single layer to ensure they roast evenly and become crispy instead of steaming.

Can I prepare the potatoes ahead of time?

Yes, I can cut the potatoes a few hours in advance and keep them submerged in cold water. I dry them thoroughly before seasoning and roasting.

How do I know when the potatoes are fully cooked?

I check that the potatoes are golden brown and easily pierced with a fork. The exterior should be crisp while the inside remains tender.

Conclusion

I find this Roasted Potatoes Recipe to be one of the most dependable and delicious side dishes I can make. The simple combination of potatoes, olive oil, butter, and seasonings creates a perfectly crispy and flavorful result every time. Whether I serve them with a casual family dinner or a festive holiday meal, these roasted potatoes are always a welcome addition to the table.

Print