Crispy Roasted Potatoes Recipe

Bowl of crispy oven roasted potatoes sprinkled with fresh parsley.

5 stars (4 reviews)

These oven roasted potatoes are crisp on the outside and fluffy, melt-in-your-mouth tender on the inside! Toss them with your choice of seasonings for a delicious side dish to complement any meal.

Prep Time10

Cook Time20

Total Time30

Course: Appetizer, Side Dish

Cuisine: American

Servings: - 8 servings

Calories: 88kcal

Author: Sommer Collier

Ingredients

3 pounds mini potatoes I used baby Dutch yellow potatoes
1 tablespoon cornstarch
1 tablespoon Italian seasoning
2 teaspoons sea salt
½ teaspoon baking soda
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
¼ cup olive oil divided

US Customary - Metric

Instructions

Preheat the oven to 425°F. Set out a large rimmed baking sheet, a large mixing bowl, and a small bowl. If there are potatoes smaller than 1-inch you can leave them whole. Otherwise, cut the potatoes into halves (or even quarters for the larger potatoes) so they're all close to the same size.
Place the chopped potatoes in the mixing bowl. Pour 2 tablespoons of olive oil over the top of potatoes and toss well to coat.
In the small bowl, combined the cornstarch, Italian seasoning, salt, baking soda, black pepper, garlic powder, and onion powder. Mix well.
Sprinkle the seasoning mixture over the top of the potatoes and toss well to coat.
Drizzle the remaining 2 tablespoons of oil over the baking sheet. Spread the potatoes out in an even layer baking sheet. Roast in the oven for 15 minutes. Then carefully flip the potatoes over and roast for another 5 to 10 minutes until fork tender.
Serve warm as-is or with garnishes or sauces!

Video

Notes

Other seasoning options:

- Tex-Mex - Use adobo seasoning or our Papas Bravas (Mexican potatoes) seasoning to make crispy potatoes that are smoky and savory.

- Cajun - Give the potatoes some down-home southern flavor with a kick by coating them in a homemade Creole/Cajun spice blend.

- Ranch seasoning - Adding a packet of tangy ranch dressing seasoning mix is a family favorite for tangy potatoes with some retro flair.
- Other dried herbs - Use a pinch of dried thyme, rosemary, oregano and/or sage as you like to keep things simple but vibrant.

Cool them completely before transferring the roasted potatoes to an airtight container. They'll keep well for up to 4 days in the refrigerator.

To Freeze - Let the potatoes cool before transfer to a freezer-safe sealed container or plastic ziploc bag. Freeze for up to 3 months and thaw in the fridge overnight before reheating.

Nutrition