These no-fuss crispy oven roasted potatoes are a healthy side dish the entire family loves! They are fancy enough for Sunday supper yet easy enough to make during the busy work week. I’ll even share my tips for making these roasted spuds on meal prep day!
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Buttery potatoes that are soft in the center and crispy on the outside will quickly become the star at dinner time, even if their role is to be a side dish.
Sure, we all love a good mashed potato recipe, but the flavor and texture of oven-roasted potatoes can’t be beat.
I’ve been making this easy potato recipe for YEARS. It’s one of my recipes that’s not really a recipe, but I’m sharing it anyway because it’s a staple on our dinner table.
I know it’s one that you’ll want to make over again.
Reasons You’ll Love This Healthy Side Dish Recipe
- Easy and healthy. Paleo and Whole30 friendly, potatoes can be a part of a well-balanced diet. Potatoes are low in fat and provide a fair amount of potassium, vitamin C, and other nutrients.
- Affordable. Potatoes are one of the cheapest foods. Even if purchasing organic, you’ll still get a lot of bang for your buck!
- Versatile side dish. Serve alongside meatloaf, pot roast, or even baked chicken; these oven-roasted potatoes go with everything.
- Meal prep champion. We don’t often think of making oven-roasted potatoes ahead of time. How do the potatoes stay crispy? Don’t worry; I’ll share my tips below.
All you need for this healthy side dish are three simple ingredients.
Yellow potatoes – Also called Yukon gold potatoes or butter potatoes-are my favorite for just about every potato recipe.
Yellow potatoes have a soft buttery center, and the outside isn’t very thick yet gets nice and crispy.
Olive oil – Avocado oil, vegetable oil, or coconut oil will work in this oven roasted potato recipe.
The oil I use most often is extra virgin olive oil because I purchase in bulk and always have it available.
Salt – To get the best flavor, it’s essential to season the potatoes with salt.
You can get creative with seasonings, but if you just want to keep it simple, then all that’s need is salt.
With their creamy center and crispy outside, Yukon gold potatoes are my favorite potato for roasting.
However, Russet potatoes come in as a close second. Russet potatoes have a thicker skin that will get nice and crispy.
You can use red potatoes for roasting, but they have more moisture and tend to crumble sometimes. I prefer to use red potatoes for mashed potatoes or potato salad.
A lot of people boil potatoes before roasting, but I’ve never done this. Sorry, that’s a little too high maintenance for me.
I’ve always cut up the potatoes, tossed in olive oil and seasoning, roasted, and never had an issue with raw potatoes. Not one time. So, in my experience, I don’t think boiling potatoes is necessary.
Of course, it might depend on the type of potato and the size of the chunks. Yellow potatoes roast perfectly crispy without needing to boil first.
The secret to crispy potatoes is to cut into small even pieces, toss with oil, and roast at high heat. The best temperature for roasting potatoes is 400 or 425 degrees.
If you want to roast at 450 degrees, keep an eye on the potatoes to keep them from burning.
Any temperature over 400 degrees will produce a crispy roasted potato. Of course, every oven is different, so test temperatures to see which one you prefer.
Cooking tips for Crispy Oven Roasted Potatoes
Cut into even small pieces. Of course, I don’t get the ruler out whenever I make roasted potatoes, but I try to get all of the pieces the same size.
When using small round yellow potatoes, I cut them in half and then into quarters. I end up with ½ inch pieces, which is the best size for crispy roast potatoes.
Don’t overcrowd the pan. Potatoes placed too close together on a baking sheet will steam instead of roast, resulting in mushy potatoes with no crispy skin.
For golden brown crispy potatoes, give the spuds space on the baking sheet.
Pat off any water. Water will cause potatoes to steam instead of roast. Use a damp paper towel to clean the potatoes; this removes the dirt without using a lot of water.
If you do rinse the potatoes underwater, do it before cutting them into pieces and wipe off as much water as possible before putting them into the oven.
You can use parchment paper, but it’s not necessary. Many recipes call for parchment paper. Using parchment paper helps clean up, and potatoes from sticking to the pan, but you can still make the potatoes without it if you’re out.
Spray pan with cooking spray. If you’re not using parchment paper, I recommend spraying the baking sheet with cooking spray first.
The cooking spray helps keep the potatoes from sticking to the pan.
I know the potatoes are coated in oil, but it’s a little hack that I’ve learned after making this recipe numerous times.
Cook at a high temperature. For extra crispy golden brown potatoes that are cooked perfectly in the center, the best oven temperature is 400 and 425 degrees.
Potatoes cut in ½ chunks will cook in 40 – 45 minutes. Large cut potatoes will need a longer cooking time.
How to make crispy oven roasted potatoes
- Preheat the oven to 400 degrees.
- While the oven is heating up, cut the potatoes into ½ inch chunks.
- Toss the potatoes with olive oil and salt.
- Spread the potatoes in a single layer onto a baking sheet. If you’re not using parchment paper, then spray the baking sheet with cooking spray.
- Cook for 40 – 45 minutes or until the potatoes are cooked through and crispy. To get the potatoes crispy on all sides, flip the potatoes halfway through cooking time. It’s helpful to have a good spatula to get under the potatoes.
- Remove from the oven and serve this crispy oven roasted potatoes with your favorite main dish.
How to store and reheat roasted potatoes
Store roasted potatoes in an airtight glass container in the refrigerator for up to 4 days.
Warm-up in the microwave for 1-2 minutes or until heated.
If you want to get the leftover potatoes crispy, place them in a 375-degree oven for 10 – 15 minutes.
How to freeze roasted potatoes?
The good news, you can freeze roasted potatoes for up to 3 months!
After the potatoes cook, let them cool, and then place them into airtight containers or freezer bags.
Whether you store in the fridge or freezer, one way to use roasted potatoes is to prepare meal prep bowls.
Place the potatoes alongside a protein and veggie, then refrigerator for up to 4 days or freeze up to 3 months. Heat up in the microwave or the oven.
Crispy Oven Roasted Potatoes
- 3 lbs small round yellow potatoes also called Yukon gold or butter
- 1/4 cup extra virgin olive oil
- 1 teaspoon salt
- Preheat the oven to 400 degrees.
- Cut the potatoes into 1/2 inch pieces. Start by cutting in half and then into quarters.
- In a large mixing bowl, mix together the potatoes, olive oil, and salt.
- If you're not using parchment paper, spray a baking sheet with cooking spray. Then spread the potatoes onto the baking sheet. Move the potatoes around so the potatoes are not overcrowded on the pan.
- Put the potatoes into the oven and bake for 40 – 45 minutes. Cooking time can be shorter or longer depending on the size of the potato pieces and your oven. If you want, flip the potatoes halfway through cooking time.
- Remove from the oven and serve hot with your favorite main dish.
How to store and reheat roasted potatoesStore cook roasted potatoes in an airtight glass container in the refrigerator for up to 4 days. Warm-up in the microwave for 1-2 minutes or until heated. If you want to get the leftover potatoes crispy, place them in a 375-degree oven for 10 – 15 minutes.
How to freeze roasted potatoes?The good news, you can freeze roasted potatoes for up to 3 months! After the potatoes cook, let them cool, and then place them into airtight containers or freezer bags. Whether you store in the fridge or freezer, one way to use roasted potatoes is to prepare meal prep bowls. Place the potatoes alongside a protein and veggie, then refrigerator for up to 4 days or freeze up to 3 months. Heat up in the microwave or the oven.
Healthy dinner recipes to serve with crisp oven roasted potatoes.
- Slow Cooker Pot roast with onion soup mix
- Cheeseburger Meatloaf
- Zucchini Feta Meatloaf
- Baked Ranch Chicken
- Cream Cheese Stuffed Chicken
- Jalapeno Popper Chicken
- Salmon and Asparagus
You can also serve roasted potatoes at brunch or breakfast with this vegetarian breakfast casserole.
Have you tried these crispy oven roasted potatoes? If so, I’d love for you to rate this recipe and leave a comment below. We all learn from each other’s experiences. Also, it would be awesome if you could share a picture on Instagram and tag it #organizeyourselfskinny. I can’t wait to see it!