Description

Crispy Roasted Potatoes are a fantastic, easy side dish that goes with any meal. They’re crispy on the outside, tender on the inside, and easy to make! Toss chopped potatoes with olive oil, salt, freshly ground black pepper, granulated garlic, and granulated onion, then bake to golden perfection in a regular oven or air fryer.

Ingredients

Units

2 pounds yellow potatoes, skin on, cleaned and chopped into 1-inch cubes (typically about 5 to 8 potatoes, depending on their size)
2 tablespoons extra-virgin olive oil
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 teaspoon granulated garlic
1 teaspoon granulated onion

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Instructions

Preheat the oven: Set your oven to 400°F (200°C) convection (or 425°F (218°C) without convection) for perfectly crispy roasted potatoes. If you have a convection setting, use it — it makes a big difference. An air fryer works well too — just set it to 400°F.
(Prep tip: Line a baking sheet with parchment paper for easy cleanup. You can skip this if you prefer; use a little extra oil and turn the potatoes halfway through the cooking process to ensure they don’t stick to the sheet pan.)
Prepare the potatoes: Clean the yellow potatoes and thoroughly dry them. Chop them into 1-inch cubes. No need to peel — the skins add great texture, nutrition, and flavor.
Season the potatoes: In a large bowl, toss the potato cubes with extra virgin olive oil, sea salt, black pepper, granulated garlic, and granulated onion until evenly coated. Mix well to ensure each piece is well-seasoned.
Roast: Spread the seasoned potatoes in a single layer on the baking sheet, leaving space between each piece to allow for even roasting and crispy edges. Roast for 30 to 40 minutes or until golden brown and crispy (optionally turning halfway through to ensure even cooking). If using an air fryer, cook at 400°F for 20-25 minutes, shaking halfway through. All ovens are different; check the potatoes at 25 minutes. Roasting time will depend on your oven and the size of the potatoes.
Serve: Remove from the oven and let cool slightly before serving.

Notes

Storage: Store leftover roasted potatoes in an airtight container in the refrigerator for up to 4 days.