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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If you love perfect potatoes as much as we do, try our recipes for Twice-Baked Potatoes, Easy Boiled Potatoes, and Air Fryer Baked Potatoes.
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
Perfect roasted potatoes are melting and buttery in the middle and irresistibly crisp on the outside. This easy recipe for oven-roasted potatoes never fails to wow at dinnertime, or at the holiday table! It's a simple and flavorful side dish that the whole family loves.
- 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.
Read comments/reviewsAdd comment/review
Do you have a separate Air Fryer recipe section. I have a new air fryer but having problems finding good recipes.
Hi Tom, yes. Here’s the link to my Air Fryer recipes.
We had these for dinner tonight with another recipe of yours. They were not as crispy as I had hoped but that was by far my fault and had nothing to do with the recipe. My husband loved them regardless! We will definitely have these again. And next time, I’ll correct my error (I forgot to flip them)!
Wonderful! I’m glad they were still enjoyed. Thank you for sharing with us. 🙂
On the roasted potatoes above you say to use Yukon Gold’s but Am I able to use Russet instead?
I imagine that will be alright too
Can you cook these in an air fryer on parchment papers? It would save messing up a large oven and be much faster to cook. Please advise.
Hi Caroline, here is the Air Fryer Potatoes version of this recipe.
I made these tonight and they turned out so yummy! Crisp on the outside and buttery soft on the inside. I threw some kielbasa in when I flipped the potatoes over too. Perfect!
So glad you enjoyed this recipe!
New fav, turned out perfect and exactly as described 🙂 thank you for this wonderful recipe 🙌
Acts 2:38 KJV
You’re very welcome, Maurissa! Glad to hear that.
Turned out really crispy 👍👋
Agree it’s the BUTTER !
Have you ever tried these in the microwave? My grandmother use to cook all the time for us and we absolutely loved her potatoes. She got a bowl cut them up added butter, salt, pepper and parsley. Cooked them till soft and man are they great. I as well do mine the same way except my favorite is the little red potatoes.
Hi Nikki, no, I have not made these in the microwave.
I made your recipe, which was very good. I had some things to use up so added to it. Before putting it in the oven I sprinkled on chopped fresh Rosemary from my garden. At the half way point after flipping, I added chopped red bell pepper and chopped sweet onion I needed to use up. It turned out so good.
That’s just awesome! Thank you for sharing your wonderful review, Glenda!
You are just SO cute and your daughter too! I laughed right out loud when you pulled out the leaf blower to dry the potatoes…LOLOLOL!!!
I make oven roasted potatoes just about the same as these, but have never added butter. Will give this a try soon. Thanks Natasha! Happy Weekend!
Thank you, Cheryl! I hope you love this recipe.
Delicious!! 10/10 recipe! We loved these potatoes! Definitely saving this!
That’s wonderful, Jen! Thank you for the review.
Loved these roasted potatoes! The perfect side dish for any meal!
So glad you loved them! They make a great side. 🙂
These potatoes are amazing. Crispy on the outside and so creamy like butter inside. Natasha has done it again. Besides the creamy garlic mashed potatoes, these are our new favorites. And so incredibly easy to make. WOW!!
Thank you for your awesome comments and feedback, Andrea!
these are the best potatoes and they are a staple in my household. thank you for sharing this recipe
You are welcome, I’m glad you enjoyed it!
I made this recipe before a few times, and everyone loved it. I served it with salmon on the first time, and the last time I served it with steak and asparagus. Thanks for this delicious roasted potatoes’ recipe.
Sounds great, thanks for sharing! I hope you’ll love all the recipes that you will try.
I have lots of potatoes I need to use. Can these be baked and then frozen?
Hi Jill! I have not tested it but I am sure you could. Cooked potatoes generally freeze well.
Can’ t eat white potatoes. The skin on sweet potatoes does not seem to get crispy, when roasted. Any ideas? I love potato’s, and also love your website. Look forward to all your new recipes. Keep up the great job you and yours do!
Thank you, Wendy!
Be sure to spread them out in an even layer with enough room so that they don’t touch to help the air circulate when baking. With the skin facing up, it will help them become more crisp. You may also check out my recipe for sweet potato fries air fryer method.
So easy to make and delicious!!!!! Love this recipe, thank you!!!!!
So glad you love it! Thank you.
Potatoes are my absolute favorite and these roasted potatoes came out amazing! Thanks for sharing!
That’s wonderful! So glad it was enjoyed.
You can make these into Greek potatoes by adding lemon, oregano, and garlic also! Yummy!! Thank you for the tip about the butter!
Thank you so much for sharing that with me.
You can make these into Greek lemon potatoes with some lemon and oregano and garlic too! Yummy!
Thank you so much for sharing that with me, Yasamine!
I saw the shark in the glass picture with the spoons and utensils in it
I see sharky , he’s in with Yur utensil cup upside down. He’s soooo cute. Going to make these potatoes. I make them they’re all still hard. Keep up the good work Natasha.
Good eye, Sandy! I’m so happy you’re enjoying our recipes!