Roasting potatoes in the oven is one of those simple, yet satisfying recipes that never disappoints.

This has been my go-to roasted potato recipe for years—I serve these with salmon, flank steak, or as a side dish with just about any protein. I often save some and use them as the potatoes in breakfast burritos the next day, too!

They’re crispy on the outside and tender on the inside. I leave the skins on for extra fiber and texture, which keeps them easy to prep, too.

Tossed with olive oil and a seasoning of salt, pepper, granulated garlic, and granulated onion, then baked to golden perfection, they’re sure to become a go-to in your kitchen.

How to make crispy roasted potatoes: toss 2 pounds of yellow potatoes, cut into 1-inch cubes, with 2 tablespoons of olive oil, salt, pepper, granulated garlic and granulated onion. Spread them out in a single layer on a parchment-lined sheet pan and roast at 425°F (or 400°F convection) for 30 to 40 minutes, tossing once halfway, until they’re golden and crispy on the edges.

The best part? Roasted Potatoes in the oven are so easy to make. With just a few simple ingredients, you’ll have roasted potatoes that taste like they came from your favorite restaurant.

These Perfect Oven-Roasted Potatoes Are:

• Crispy on the outside, tender on the inside – the secret to the perfect roast.
• Made with minimal ingredients – just yellow potatoes, olive oil, and classic seasonings. I intentionally use dried seasoning here because fresh garlic and onion can burn with this method.
• Quick & easy – Only 30-40 minutes of roasting time for a flavorful side dish.
• No fuss clean-up – a parchment-lined baking sheet makes this hassle-free.

Crispy Roasted Potatoes Ingredients

• Yellow Potatoes: Skin on, cleaned and chopped into 1-inch cubes. Yellow potatoes are the perfect choice for roasting because they have a creamy, buttery texture. You can totally use russets (or even sweet potatoes) with this recipe, I simply prefer the texture of yellow potatoes (sometimes called Yukon Golds) here.
• Extra Virgin Olive Oil: Helps the potatoes crisp up beautifully in the oven. Oil raises the surface temp of veggies, helping them roast properly. You can use avocado oil or your preferred cooking oil, too. And yes, olive oil is great for roasting veggies! The potatoes never get as hot as the oven itself, so it’s perfectly fine in recipes like roasted potatoes.
• Granulated Garlic: Provides a subtle, aromatic flavor. I usually opt for fresh garlic in other recipes, but chopped garlic can burn in the oven, so use dried granulated garlic here.
• Granulated Onion: A pantry staple that adds a sweet, savory depth. Same as the garlic, opt for granulated onion over fresh onions here because little bits of fresh onion can burn with this method.
• Salt & Black Pepper: Brings out the natural flavors of the potatoes and enhances the seasoning. I use fine-grain sea salt; Kosher salt also works. Always freshly grind your black pepper for the best flavor.

Prep tip: Line your pan with parchment paper (I buy mine on Thrive Market) for easy cleanup. You don’t have to use it, but it really helps keep cleanup quick. I don’t roast veggies on foil as foil can leach aluminum onto food.

How to Make Roasted Potatoes in the Oven

1. Preheat the oven: Set your oven to 400°F (200°C) convection (or 425°F without convection) for crispy, perfectly roasted potatoes. If you have a convection setting on your oven, use it; it’s particularly nice for roasted potatoes. An air fryer is just a little convection oven; if using an air fryer, use 400°F.
2. Prepare the potatoes: Clean your yellow potatoes and chop them into 1-inch cubes. No need to peel them – the skin adds extra flavor and texture!
3. Toss with olive oil & seasonings: In a large bowl, toss your potato cubes with extra virgin olive oil, making sure they’re evenly coated. Sprinkle with salt, pepper, granulated garlic, and granulated onion. Give everything a good mix to ensure each potato piece is well-seasoned.
4. Prepare the baking sheet: Line a baking sheet with parchment paper for easy clean-up and to prevent the potatoes from sticking.
5. Roast the potatoes: Spread the seasoned potatoes in a single layer on the baking sheet. Try not to overcrowd them to ensure they roast evenly and get nice and crispy. Roast potatoes for 30-40 minutes, or until the potatoes are golden brown and crispy around the edges. Halfway through, give them a quick toss to ensure even cooking.
6. Serve & enjoy: Once roasted to perfection, remove from the oven and let them cool slightly. Serve immediately as a side dish or enjoy them on their own.

Tips & Variations

• Use different potatoes – While yellow potatoes are delicious, feel free to try red potatoes, fingerling potatoes, russet potatoes, or sweet potatoes for different textures and flavors. (Craving a whole spud? Try my Air Fryer Baked Potatoes.)
• Add fresh herbs – Toss the potatoes with fresh rosemary or thyme before roasting for an aromatic twist. Herbs with woodsy stems like rosemary and thyme can stand up to the high heat in the oven. Leafy herbs like basil, dill, cilantro, chives, and parsley should be tossed in after roasting for the best flavor and texture.
• Spice it up – If you like a bit of heat, add a pinch of cayenne pepper or paprika to the mix.
• Make them extra crispy – For an even crispier texture, try flipping the potatoes halfway through the roasting process.
• For the best texture — Chop all of the potatoes about the same size so they cook evenly. Dry the potatoes after washing them, and pat them dry again if they seem wet after chopping (excess moisture will prevent even roasting).

Crispy Roasted Potatoes FAQs

How do you get potatoes crispy in the oven?

Four things make the biggest difference: dry potatoes, enough oil to coat every piece, a hot oven, and plenty of space on the pan. Wet or crowded potatoes steam instead of roast. Flip them halfway through so both sides get golden.

Do you have to boil potatoes before roasting them?

Not with this recipe. Cutting them into 1-inch cubes means they cook all the way through in the oven, and you still get crispy edges without the extra pot to wash.

Can I make these in the air fryer?

They’re great in the air fryer. Cook them at 400°F for 20 to 25 minutes, shaking the basket halfway through. Work in batches if needed so the basket isn’t packed too full.

How do I reheat roasted potatoes?

Spread them on a baking sheet and reheat at 400°F for about 10 minutes, or pop them in the air fryer for a few minutes. Both bring the crispy edges back. Leftovers keep in the fridge for up to 4 days.

Roasting other veggies for dinner too? Here are my 6 top tips for roasting vegetables in the oven, plus my method for roasting sweet potatoes.

Looking for more ideas like this? Here are healthy side dishes.

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