Perfect Roasted Potatoes (VIDEO)
These Perfect Roasted Potatoes are creamy and buttery on the inside and irresistibly crispy on the outside. Everyone should know how to make these potatoes. This is a staple side dish you’ll make over and over.
Watch a video tutorial on how to roast potatoes easily in the oven for a crowd-pleasing side dish the whole family will crave.
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The Best Roasted Potatoes Recipe
We make these potatoes ALL THE TIME and I always double the batch thinking I’ll have some left over for breakfast the next day, but these potatoes are usually the first thing to disappear. If you’re looking for an easy side dish for a busy weekday paired with Meatloaf or Baked Chicken Breast, or for a special holiday meal, these oven-roasted potatoes are the way to go.
These are the most satisfying roasted potatoes you’ll ever make. I call them my melting potatoes: luxuriously creamy in the middle and irresistibly crispy on all sides. The secret is roasting at high temperatures with a combination of olive oil and butter, for the perfect flavor and texture, every time. Check out the video below to see just how easy it is.
Roasted Potatoes Video
Watch Natasha make these perfectly crispy roasted potatoes in under an hour. You’ll be blown away by how they melt in your mouth. Here’s why you’ll love these potatoes:
- Golden and Crispy – These perfect roasted potatoes are deliciously buttery with a melt-in-your-mouth texture and crisp, golden skins.
- Family-Friendly – This recipe is a crowd-pleaser at every gathering, from Thanksgiving to Christmas, potlucks and dinner parties, and beyond.
- Versatile – great for breakfast, lunch or dinner and meal planning since they reheat well.
The key to making perfect roasted potatoes is in the quality of your ingredients (especially since there aren’t that many). Here’s what you’ll need, and be sure to refer to the recipe card for the full amounts:
- Yukon Gold Potatoes – Skins on and scrubbed, cut into even-sized, 1/2-inch pieces.
- Olive Oil – Choose a good quality extra virgin olive oil for roasting.
- Salt and Pepper – use fine sea salt and freshly cracked black pepper for roasting and kosher salt for sprinkling before serving.
- Butter – we use unsalted butter. Cut butter into small pieces and scatter over the potatoes.
- Parsley – an optional, but very pretty garnish.
Pro Tip: Leave the potatoes unpeeled. Not only does this save time, but it also adds to the texture and flavor of the potatoes (nothing beats a crisp, salty potato skin). Plus, it’s nutritious with more fiber and vitamins.
How to Make Oven-Roasted Potatoes
Once your ingredients are ready to go, you’ll find this is one of the easiest potato recipes.
- Prepare Potatoes – Chop the potatoes into bite-sized, ½” to ¾” pieces. Try your best to cut them to the same thickness. This way they’ll roast up evenly. Once you’ve cut up your potatoes, place the pieces in a large bowl. Toss with olive oil, salt, and pepper.
- Arrange – Lay out the seasoned potatoes on a 13×18 baking sheet lined with parchment paper. Spread them in a single layer, flat-side down. Dot the top with butter.
- Roast the Potatoes – Bake at 425ºF for about 25-30 minutes, until the bottoms are golden. Flip and bake for another 15-20 minutes, until the potatoes are crisp and fork-tender.
- Serve – Sprinkle with kosher salt to taste, garnish with parsley, and serve right away or keep warm in the oven until ready to serve.
Pro Tip: Hitting these with a sprinkle of kosher salt at the end truly transforms these roast potatoes.
Some roasted potato recipes recommend parboiling the potatoes first like with Smashed Potatoes. I’ve never felt the need to parboil in this recipe. The potatoes come out deliciously crispy anyway.
The key to the crisp, melting potatoes in this recipe is a combination of tossing the potatoes in olive oil, then roasting at high heat with butter.
Use a non-stick baking sheet or line with parchment paper. Also make sure you’re not flipping your potatoes too soon, as this can also cause them to be sticky.
I find the best pans for roasting potatoes are metal ones. Metal pans can withstand higher temperatures and are less likely to stick.
Butter and potatoes are a match made in heaven. If you’ve tried our Creamy Mashed Potatoes, then you know we don’t hold back when it comes to butter with our potatoes. In this recipe, butter adds richness and crisps up the edges in a way that will make you crave these potatoes long after they’re gone. All this to say, don’t skip the butter!
We love to serve these (buttery) roasted potatoes with:
- Beef – Serve as a side with Roasted Beef Tenderloin or Pan Seared Steak.
- Chicken – Pair with chicken dinners like Instant Pot Whole Chicken or Stuffed Chicken Breast.
- Turkey – Tender potatoes make a wonderful holiday side dish with Juicy Roast Turkey.
- Salad – pick your favorites such as Caesar Salad, or Chicken Cobb Salad.
- For Kids – Make it kid-friendly with Popcorn Chicken or the best Sloppy Joes.
The beauty of this recipe is that roasted potatoes reheat really well so you can double the recipe and use it for meal prep during the week.
- To Refrigerate: Store cooled potatoes in an airtight container in the refrigerator for 3 to 5 days.
- To Reheat: Roasted potatoes are easy to reheat. For the crispiest results, you can reheat in the oven, air fryer, or in a pan on the stovetop until hot and re-crisped. You can use a microwave but they will lose their crispiness.
Cold leftover roasted potatoes are also great to toss over fresh green salads or repurpose into potato salad. What’s your favorite way to enjoy perfectly roasted potatoes? I’d love to hear in the comments below.
More Potato Recipes
If you loved these crisp roasted potatoes, here are more easy potato recipes to try:
- Air Fryer French Fries
- Instant Pot Baked Potatoes
- Easy Scalloped Potatoes Recipe
- Sweet Potato Casserole
- Baked Potato Wedges
- Garlic Mashed Potatoes
Roasted Potatoes Recipe
- 2 ½ lbs Yukon gold potatoes, cut into bite-size pieces about 1/2” thick, unpeeled, scrubbed
- 3 Tbsp extra virgin olive oil
- 1 tsp fine sea salt, or added to taste
- ½ tsp freshly ground black pepper, or added to taste
- 2 Tbsp unsalted butter, cut into pieces
- Kosher salt, to taste
- 2 Tbsp parsley, finely chopped, to garnish
- Preheat the oven to 425ºF.
- Cut potatoes into bite-sized pieces, about 1/2” to 3/4” thick and place in a large mixing bowl. Drizzle with olive oil and season with salt and pepper. Toss to combine and coat in oil.
- Arrange on a parchment-lined or non-stick 13×18 baking sheet, keeping potatoes in a single layer with the flat side of the potatoes facing down.
- Dot the top of the potatoes with pieces of butter. Bake at 425ºF for 25-30 min until golden on bottoms and release easily from the pan then flip using a spatula and roast another 15-20 min or until golden brown and crispy in spots and tender when pierced with a fork.
- Sprinkle with kosher salt to taste, garnish with parsley and serve warm.