Crispy Fluffy Roasted Potatoes (Print version)

Golden, crispy potatoes seasoned with herbs, roasted to tender perfection for a delightful side.

# What you'll need:

→ Potatoes

01 - 1.5 lbs Yukon Gold or Russet potatoes, scrubbed and cut into 1-inch cubes

→ Seasonings & Oil

02 - 3 tbsp olive oil
03 - 1 tsp sea salt
04 - ½ tsp freshly ground black pepper
05 - 1 tsp garlic powder
06 - 1 tsp dried rosemary or 1 tbsp fresh, chopped
07 - ½ tsp smoked paprika (optional)

→ Garnish

08 - 2 tbsp fresh parsley, chopped (optional)

# How to make it:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or lightly grease it.
02 - In a large bowl, toss potato cubes with olive oil, sea salt, black pepper, garlic powder, rosemary, and smoked paprika until evenly coated.
03 - Spread potatoes in a single layer on the prepared baking sheet, ensuring they are not crowded.
04 - Roast for 30 to 35 minutes, flipping halfway through, until golden brown and crispy on the edges.
05 - Remove from oven and sprinkle with fresh parsley if desired. Serve hot.

# Expert suggestions:

01 -
  • They're impossibly crispy on the outside while staying fluffy and tender inside—like magic happens in your oven
  • Minimal prep work means more time enjoying the aroma filling your kitchen and less time hunched over a cutting board
  • These work with literally anything on your plate, from fancy roasted fish to simple grilled chicken to a hearty salad
  • The garlic and rosemary combination is so good, even people who think they don't like vegetables ask for seconds
02 -
  • If you want maximum crispiness, soak your cut potatoes in cold water for 30 minutes before roasting, then dry them thoroughly. The starch rinse makes a real difference in how crispy they get.
  • Don't flip them too early or too often—let them sit long enough to develop that golden crust before turning. Patience is your friend here.
  • The oven temperature matters. 425°F is hot enough to crisp the outside without drying out the inside. If your oven runs cool, you might need an extra few minutes.
03 -
  • If you're cooking for a crowd, you can prep the potatoes up to 4 hours ahead—cut, seasoned, and ready to roast. Keep them covered in the fridge, then add an extra 5 minutes to the cooking time since they'll be cold.
  • A little trick I learned: toss the hot roasted potatoes with an extra sprinkle of fleur de sel right when they come out of the oven. The slight moisture makes it stick beautifully and adds a sophisticated finishing touch that guests notice.

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