My favorite recipe for ultra-crispy roasted potatoes — easy to make with 3 different seasonings!
This recipe is sponsored by McCormick, my go-to brand for stocking my spice drawer.
Raise your hand if you love extra-crispy roasted potatoes!
Right there with ya. ♡
I love them served up first thing in the morning as breakfast potatoes, or hot outta the oven to go with dinner. I love them old-school dipped in ketchup or honey mustard sauce, or (nowadays in Spain) aioli and romesco. I love them sprinkled with heaps of freshly-grated Parmesan, or a good squeeze of lemon juice. I love them spicy, I love them herby, I love them citrusy, I love them cheesy, and I always love them extra-garlicky. But the one non-negotiable?
They’ve gotta be crispy. I love some legit-crispy potatoes!
So today, I thought I would show you my base recipe for making the best oven roasted potatoes. I’ve also included three easy options for how to season them (shown above), plus lots and lots of other seasoning suggestions below. The techniques featured here to make the potatoes extra-crispy are the same ones featured in my baked sweet potato fries recipe, and they’ve never let me down. So if you’re looking to serve roasted potatoes for breakfast, lunch, dinner, or even the upcoming holidays, give this recipe a try and let me know how it goes!
CRISPY ROASTED POTATOES (3 WAYS!) | 1-MINUTE VIDEO
10 Tips For Extra-Crispy Roasted Potatoes:
To avoid having soggy potatoes and make sure that your batch roasts up extra crispy, keep these 10 simple tips in mind:
1. Cut evenly-sized potatoes: Your first step is one that will make the biggest difference — take the time to evenly dice your potatoes. I recommend about 3/4-inch cubes, more or less. This will help avoid having oven roasted potatoes that are over- or under-cooked, and will help them get nice and crispy.
2. Give them a cold water bath: Once your potatoes are chopped, toss them into a large bowl. Then cover the potatoes completely with cold water and let them soak for at least 30 minutes (or up to overnight). This will help to rinse off the excess starch and help the potatoes crisp up beautifully in the oven. Once the potatoes have soaked, rinse and drain them. Then — also very important — use a towel to pat them down until they are nice and dry before moving onto the next step.
3. Coat with cornstarch: Another next key to crispy potatoes? Cornstarch. Yep, it’s the secret ingredient that helps achieve that perfectly crispy exterior in a variety of baked recipes. Whisk together the cornstarch and dry seasonings (garlic powder, black pepper, plus any other dry seasonings) and toss them with the potatoes, after they have been coated in oil. But be sure to…
4. Wait on the salt: We’ll add it on at the very end, which will also help reduce the soggy factor and allow you to salt to taste. Win-win.
5: Use parchment paper: This will help prevent the potatoes from sticking to the baking sheet and help them crisp up nicely. Just be sure, though, that you use a brand of parchment paper that can withstand 425°F cooking temperatures. If not, you can also just bake these on a greased baking sheet.
6. Don’t crowd the pan: Once you add your potatoes to the baking sheet — very important — be sure that they are laying in an even, single layer. If they are overlapping on top of each other, the potatoes on the bottom won’t have the chance to get as crispy. So go for an even layer and try not to completely crowd the pan. (If the potatoes are overlapping, use a larger pan or two smaller pans.)
7. Bake at high heat: This will help the potatoes get nice and crispy.
8. Take the time to flip all of the potatoes: Once the potatoes have baked halfway through, you need to give them a good flip. Which — I will be the first to admit — isn’t the most graceful or speedy of processes. But it’s worth it. So grab a spatula, and even if it takes an extra few minutes, be sure that each of those potatoes has made a 180° flip.
9. Wait just 5 more minutes: Once the potatoes are nice and crispy and ready to go, remove the pan from the oven and transfer it to a cooling rack. Then resist the urge to take a bite, and let the potatoes rest on the baking sheet for 5 more minutes. It will help them crisp up a bit more and be ready to serve.
10: Then dig in! Once your roasted potatoes are ready to go…enjoy immediately! Roasted potatoes are definitely best fresh outta the oven, and they will start to get soggy (as any kind of potatoes will) once they sit out for too long. So go for it!
Crispy Roasted Potatoes Ingredients:
To make this oven roasted potatoes recipe, you will need:
Red potatoes: Organic, if possible, and scrubbed so that they are nice and clean. If you prefer, you could also use Russets or Yukon Gold potatoes for this recipe. But I’m partial to red potatoes.
Olive oil: Or any cooking oil that you prefer.
Cornstarch: As mentioned above, to help the potatoes crisp up.
Seasonings: I always begin with a simple base of garlic powder and freshly-cracked black pepper. But see below for extra seasoning suggestions that you can add to this!
Sea salt: Fine sea salt, which we will sprinkle on at the very end.
How To Make Roasted Potatoes:
To make this crispy roasted potatoes recipe, simply:
Dice your potatoes: An even 3/4-inch dice, more or less.
Soak in cold water: Soak the potatoes in cold water for at least 30 minutes. Then rinse, drain and thoroughly pat dry.
Toss with oil: Transfer potatoes to a dry bowl, and toss evenly with oil.
Toss with cornstarch and seasonings: Then toss the potatoes with your cornstarch/seasoning mixture.
Transfer to parchment-covered baking sheet: And spread out the potatoes in a nice even layer.
Bake until crispy: Being sure to remove the pan and flip the potatoes halfway through.
Let cool: Remove the baking sheet from the oven, sprinkle the potatoes generously with salt, and let rest for 5 more minutes.
Serve immediately: And enjoy!!
Alright, my favorite topic — seasonings!! There are about a million different ways that you could season your roasted potatoes. As I mentioned above, I always begin with a base of garlic powder and freshly-cracked black pepper. But in the recipe below, I’ve also included three simple examples of how to make your potatoes extra…
Fresh herbs: Feel free to also chop some fresh herbs such as parsley, basil, oregano, rosemary, or thyme and sprinkle them on top after roasting the potatoes.
Cheeses: As mentioned above, freshly-grated Parmesan is always a win. Or feel free to sprinkle on any other shredded cheeses that you might like! I recommend adding cheese immediately after removing the potatoes from the oven. Or you can add it in during the last 5 minutes of baking, so that it’s extra melty.
Finishing oils: I’m a big fan of tossing roasted potatoes with a drizzle of truffle oil after baking — delicious!
You can either make one big batch with the same seasoning. Or, for a fun surprise, try including a few different seasonings on the same baking sheet to give everyone around the dinner table some options! You can either bake the batches side by side on parchment, as I did, or create little dividers on the baking sheet with aluminum foil — up to you. :)
optional: extra seasonings (see below), finely-chopped fresh parsley (for sprinkling)
Dice the potatoes into 3/4-inch cubes. It’s important that the potatoes are uniformly sized for even cooking. Add the potatoes to a large bowl of cold water and soak for at least 30 minutes (or up to overnight).
Preheat the oven to 425°F. Line a large baking sheet (or two medium baking sheets*) with parchment paper, or mist with cooking spray. Set aside.
Drain the potatoes, rinse with cold water, then transfer to a dry bowl and blot the potatoes dry with a clean towel. Drizzle the potatoes evenly with olive oil, and toss until they are evenly coated.
In a separate small bowl, whisk together the cornstarch, garlic powder, black pepper and any additional dry seasonings (see below) until combined. Sprinkle the mixture evenly over the bowl of potatoes, then toss until the potatoes are evenly coated and the cornstarch has soaked into the oil.
Spread the potatoes out in an even layer on the prepared baking sheet. Be sure that the potatoes are not overlapping, or else they will not cook evenly.
Bake for 15 minutes. Then remove pan from oven, and flip the potatoes 180° with a spatula. Rearrange again so that the potatoes are evenly spaced and not overlapping. Then bake for 10-15 more minutes, or until the potatoes are tender and have begun to brown and caramelize a bit around the edges.
Remove baking sheet from the oven, and sprinkle potatoes generously with your desired amount of salt. Transfer baking sheet to a cooling rack and let the potatoes cool for 3-5 minutes, to continue crisping up. Then serve immediately while still hot.
Feel free to incorporate these extra seasoning blends if you would like:
Smoky: Whisk 1½ teaspoons McCormick Smoked Paprika (plus a pinch of McCormick Cayenne) in with the cornstarch, garlic powder and black pepper.
Lemony: Whisk 1 teaspoon McCormick Dried Oregano in with the cornstarch, garlic powder and black pepper. Then, once the potatoes have roasted, toss them with the zest and juice of 1 small lemon.
Cheesy: Whisk 1 teaspoon McCormick Dried Thyme in with the cornstarch, garlic powder and black pepper. Then, once the potatoes have roasted, sprinkle them with lots of freshly-grated Parmesan cheese.
*If you need to spread the fries out between two baking sheets, be sure to switch their positions on the top and bottom oven shelves at the halfway point when you flip the fries.
*Note that a double batch (2 pounds of potatoes) is featured in the photos above.
This post is sponsored by McCormick, my go-to brand for stocking my spice drawer. Many thanks for continuing to support the brands who help to make this site possible.
Hi, what can be used for adhering the spices to the potatoes if one is staying away from oil ?
Sounds great. Are red potatoes best or do you use the small yellow ones too?
I love roasted potatoes, and it’s nice to know how to make sure they come out crispy. I would try this with blue potatoes – my favorite.
Can you use foil instead of parcgment paper?
I must limit potassium due to kidney disease but I WILL make this recipe and have a SMALL portion! I do LOVE potatoes and you have addressed all issues here! I’m printing out the recipe and so look forward to trying this…thank you SO MUCH!! Am rating in anticipation!
Love the parmesan twist — like a play on poutine. Yum!
Used red potatoes and some leftover small creamers (which are red and yellow) and a mixture of your three recommended and some smoked paprika. The flavor from the SP won over everyone who ate them. My only problem (followed directions completely) was the lack of general crispiness. Thought I may put them under the broiler for a few, the next time (cooked them 15 minutes x 2 as directed). We’ll have these again!
I will never make roasted potatoes any other way. They were perfectly crispy on the outside and soft in the middle.
Turned out crispy and tasty! Used small yellow potatoes. Added smoked paprika and a little cayenne. Definitely had to let them sit for 5-10 mins though.
Been baking potatoes like this for 30+ years. I use mayo instead of olive oil.
This is a good idea. I’ve learned to use mayo in grill marinades a lot, as it helps food not stick.
Was so excited to try this then went downstairs and found out the potatoes went bad >:( Will have to try again soon! Excited to see how well the corn starch technique works out.
This was the best batch of potatoes I’ve ever made! Thanks for sharing
This recipe was excellent! I am always trying new ways to roast potatoes but i don’t think I will after this – very simple and delicious!
Wonderful recipe. I have made it already twice and is my favorite dinner side dish and the leftovers are amazing next day for breakfast or lunch.
From a restaurant owner who makes fresh-cut fries every day: The best way to remove starch is to keep agitating them every 5 minutes, and leave the bowl under running water so the excess starch can run out with the overflow instead of settling back down. The agitation and runoff is more important than the time spent soaking
You say to bake the potatoes at a high heat but don’t say what that is.
Good call,nice job I’ll be doing them all in short order thanks.
I followed this recipe and all the tips to a T… They did not come out crispy :( But I will try again, maybe finish off in the broiler for a couple of minutes.
My family loved these!
My kids loved this recipe. I followed the recipe except used my own spice mix with the corn starch. They smelled awesome in the oven and flew off the plate. Thanks for the tips on how to make oven roasted potatoes that are not soggy!
This helped me step up my crispy potato game. Thanks!
I have had so many epic fails when attempting to make roasted potatoes; that is until today. I have used recipes on this site before so when I saw this recipe I felt confident to try them. I was not disappointed, not in the least! This is my new go to recipe for roasted potatoes. My husband was even impressed and this is hard to do. They were just was the instructions said they would be. No upper body workout trying to get stuck potatoes off a pan. No apologies for serving a salvaged side dish! No nothing, just plain good.
These turned out so good! We tried the cheesy version this time and the whole family (toddler included) loved them. I can’t wait to try the other seasoning blends.
It’s a good suggestion to use the cornstarch, but I used at least a kilo of potatoes and only one Tablespoon of cornstarch (I mixed it with smoked paprika and fresh minced rosemary) was plenty to coat them. And I think 3/4″ pieces are very small, mine were twice that size and still took about 30 minutes to be well cooked. I have never waited until they are done to salt them, and I wouldn’t do that again. The salt (I used Maldon) didn’t want to stay on the potatoes.
I added both the paprika and oregano to mine, finishing it off with 1.5 teaspoons salt and some lime juice because I didn’t have any lemons. Wonderful recipe! I will be making this again soon. It goes great with fish and some veggies.
The potatoes tasted good, but I don’t know if it was worth all the extra effort (soaking for 30 minutes, drying), since it didn’t really make them crispy. I cooked them 5 minutes extra on each side, but they still didn’t look like the potatoes in the picture.
After I cooked the potatoes, I read the comments. I might try broiling them for a few minutes…then I will have to use foil instead of parchment paper (because mine is only rated to 420 degrees).
I separately cooked bacon and yellow onion. I tossed them together at the end. I would have liked to add cheddar cheese, but we didn’t have any.
It’s a good recipe but I knew going in there would be no way they’d be done in 30 minutes. I did 30 minutes at 425, then another 15 minutes at 450. They turned out great. I used cornstarch, garlic pepper, onion powder, garlic and herb seasoning blend, and paprika as the dry mix. Added salt after they came out of the oven and rested for about 3 minutes. A dollop of sour cream and chives made them extra yum.
These are ?
Can you prepare these ahead of time like night before and then bake next day?
These were (1) easy and (2) amazing! 5 stars!
So Delicious., I used Arrowroot powder instead.
Followed instructions except I parboiled the potatoes for about 7 min. Had reservations about using corn starch but they turned out crispy. Will do them again like this.