Oven Roasted Potatoes Recipe

A silver fork lifting one halved roasted baby potato above a white bowl filled with crispy red and Yukon Gold potatoes, showing the potato's deeply golden caramelized cut surface, crisp browned edges, black pepper, and scattered fresh parsley.

5 from 1 vote

These Crispy Oven Roasted Potatoes are deeply golden and crisp on the outside with soft, creamy centers. Made with baby Yukon Gold and red potatoes, simple seasonings, and no soaking or parboiling, they're an easy side dish for just about any meal.

Prep Time15

Cook Time30

Total Time45

Servings: servings

Calories: 182kcal

Chef: Jessica Randhawa

Ingredients

▢ 2 pounds baby Yukon Gold and red potatoes - halved
▢ 3 tablespoons olive oil
▢ 1½ teaspoons garlic powder
▢ 1 teaspoon kosher salt
▢ ½ teaspoon freshly ground black pepper
▢ 2 tablespoons chopped fresh parsley - for garnish

Instructions

Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper or lightly coat the pan with olive oil.
Scrub the potatoes well under running water, then dry them thoroughly. Slice the baby potatoes in half. If any are noticeably larger than the others, cut them into quarters so all of the pieces are similar in size.
2 pounds baby Yukon Gold and red potatoes
Transfer the potatoes to a large mixing bowl. Add the olive oil, garlic powder, kosher salt, and black pepper, then toss until the potatoes are evenly coated on all sides.
3 tablespoons olive oil, 1½ teaspoons garlic powder, 1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper
Spread the seasoned potatoes in a single layer, leaving a little room between each piece. Position as many potatoes as possible with the cut side directly against the baking sheet.
Roast for 20 minutes, undisturbed, to give the cut surfaces time to brown and caramelize.
Carefully turn the potatoes over and return them to the oven for another 10-15 minutes, or until they are fork-tender with deeply golden, crisp edges. Smaller potatoes may finish a little sooner.
Garnish and serve. Remove the potatoes from the oven and immediately sprinkle with chopped fresh parsley. Serve hot.
2 tablespoons chopped fresh parsley

Notes

Cut evenly: Halve small baby potatoes and quarter larger ones so the pieces are approximately the same size and finish roasting at the same time.
For the crispiest sides: Place the potatoes cut-side down against the baking sheet. That direct contact with the hot pan creates the deepest browning.
Storage: Store leftover roasted potatoes in an airtight container in the refrigerator for up to 4 days. Reheat them in the oven or air fryer for the best chance of restoring their crisp edges; microwaving will make them softer.

Nutrition

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