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.
Ingredients
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.
Common Questions
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.
To Serve
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.
Make-Ahead
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
Ingredients
- 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
Instructions
- 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.
Nutrition Per Serving
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Amazing recipe! My kid didn’t even eat French fries nor mashed potatoes. This is a second potato dish she enjoyed (first one was baked potato when we camped). Hallelujah! She is 8 yo 😅
This recipe sounds excellent!
To reheat in the oven, what temperature and how long do you recommend?
Thank you.
I would reheat them at 400°F for 10-15mins or until they are warmed through. Cover will foil.
Your potatoes were delicious! They turned out just like your video. Just my husband and I so I have left overs for breakfast! Thank you.
Thank you! Great to hear that you enjoyed it!
Thank you for sharing this recipe. I was just wondering if the potatoes would turn out the same without the skins on?
Hi Barbara, it’s best to have skin on since that helps it get a nice crispy texture on the outside. It may work without the skins, but you will get a different outcome.
We enjoyed this great recipe with fresh fish and salad. I followed the recipe to a tee and they looked just like your picture. We were so hungry, we started eating before taking photo. Thanks again for helping me again as I take on this new job.
Hi, Very good recipe. I add thyme to the mix.
I had planned to cook roasted potatoes today. Thanks
Fabulous. I made these today. Everyone loved them. Tender center and perfectly crisp exterior as described.
Thank you for sharing your recipe.
Have used this recipe a number of times with excellent results. It’s the only recipe for roasted potatoes – easy and delicious.
I’m so glad you love it, Ron!
These really are the perfect potato. Thanks again for another fabulous recipe Natasha! Easy and so tasty.
You’re welcome, we;re glad that you loved our Roasted Potatoes!
I used two non stick pans but why is my potatoes sticking to the pan? I made this recipe two times but potatoes stick to pan and are mushy. I followed recipe exactly don’t understand why messed up
Hi Lindy! You can line the pan with parchment paper and that will help. Also make sure you’re not flipping your potatoes too soon, as this can also cause them to be sticky- they need time to caramelize and they should naturally pull away from the pan. I hope that helps!
Made your asparagus casserole recipe today for Easter and it was delish. Will make it again. And again, Everyone wanted my recipe. They guessed it was your recipe.
Thank you for your compliment and great feedback, Mary!
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