Crispy Roasted Potatoes
This post may contain affiliate links. Read my full disclosure policy. These roasted potatoes come out perfectly golden and crisp every time—and they go with just about anything. This roasted potatoes recipe is a true go-to side dish: easy to make, always a crowd-pleaser, and goes with just about anything. The potatoes come out perfectly crisp and golden on the outside, fluffy on the inside, and full of flavor from just a few simple herbs. The only slightly fussy part is arranging the potatoes cut-side down on the pan, but it’s totally worth it for the extra crispiness. I add the garlic partway through cooking so it doesn’t burn—just enough time to infuse the potatoes with flavor without turning bitter. This recipe is from my first cookbook, and years later, they’re still in regular rotation at my house. We serve them with everything from breakfast casseroles to salads to rack of lamb or crab cakes. No matter the meal, they always hit the spot. “I’ve been looking for a truly delicious and crispy roasted potato recipe. This is IT!” Crispy Roasted Potatoes ingredients Baby potatoes: Perfect for roasting thanks to their thin, delicate skin, which adds extra flavor and texture. These small potatoes don’t need peeling—just rinse them under cold water to remove any dirt before roasting. Yukon Golds, red potatoes, or fingerlings also work well—just cut them into 1½-inch chunks so they roast evenly. If you’ve got russets, I’d recommend making my crispy potato wedges instead—they’re better suited to that starchier variety. Extra-virgin olive oil, salt & black pepper: Olive oil helps crisp the potatoes while adding richness, while the salt and pepper enhance their natural flavor. Herbs & Garlic: Fresh rosemary and thyme bring earthy, fragrant notes, while the garlic infuses the potatoes with savory aroma and flavor as they roast. Jump to the printable recipe for precise measurements Baby potatoes: Perfect for roasting thanks to their thin, delicate skin, which adds extra flavor and texture. These small potatoes don’t need peeling—just rinse them under cold water to remove any dirt before roasting. Yukon Golds, red potatoes, or fingerlings also work well—just cut them into 1½-inch chunks so they roast evenly. If you’ve got russets, I’d recommend making my crispy potato wedges instead—they’re better suited to that starchier variety. Extra-virgin olive oil, salt & black pepper: Olive oil helps crisp the potatoes while adding richness, while the salt and pepper enhance their natural flavor. Herbs & Garlic: Fresh rosemary and thyme bring earthy, fragrant notes, while the garlic infuses the potatoes with savory aroma and flavor as they roast. Jump to the printable recipe for precise measurements Step-by-Step Instructions To get started, grab all your ingredients and a rimmed 13 x 18-inch baking sheet and preheat your oven to 425°F with the rack in the middle of the oven. Step 1: Coat the Potatoes. Add the potatoes, olive oil, salt, pepper, and half of the rosemary and thyme to your baking sheet. Toss everything together to coat. Pro tip: Don’t line the pan! Lining the baking sheet with parchment or foil can trap steam and keep the potatoes from crisping properly. They also tend to stick, so for the best results, roast them directly on the metal pan. Step 2: Arrange the potatoes on the baking sheet. Turn the potatoes cut-side down and spread them out in a single layer—this helps them crisp up. Make sure your pan is large enough to leave a bit of space between each piece; if they’re too crowded, they’ll steam instead of roast. Step 3: Roast. Place the potatoes in the oven and roast for 15 minutes, then remove the pan from the oven, add the garlic, and give everything a good stir. If the potatoes are stuck to the pan, use a spatula to scrape them up. Roast for about 20 minutes more, or until the potatoes are a lovely golden brown color, crisp outside, and tender inside. Step 4: Serve. Sprinkle oven roasted potatoes with the remaining herbs. Taste and add more salt and pepper, if necessary. Transfer to a platter and serve the potatoes while they’re still crispy and hot. These sheet pan potatoes go with just about any dish. Try it with seafood, like pan-seared salmon or halibut, or keep it classic with steaks and grilled chicken. More of the best potato recipes to try RecipeComments (62)Add Comment Recipe Comments (62) Add Comment Ingredients 1½ pounds baby potatoes (any color or a mix), halved (see note) 3 tablespoons extra-virgin olive oil 1 teaspoon salt ¼ teaspoon freshly ground black pepper 1 tablespoon fresh chopped rosemary 1 tablespoon fresh chopped thyme 5 garlic cloves, cut into halves 1½ pounds baby potatoes (any color or a mix), halved (see note) 3 tablespoons extra-virgin olive oil 1 teaspoon salt ¼ teaspoon freshly ground black pepper 1 tablespoon fresh chopped rosemary 1 tablespoon fresh chopped thyme 5 garlic cloves, cut into halves Instructions Preheat the oven to 425°F and set an oven rack in the middle position. Directly on a rimmed 13 x 18-inch baking sheet (do not line the pan with foil, as the potatoes will stick), toss the potatoes with the oil, salt, pepper, half of the rosemary, and half of the thyme. Arrange the potatoes so that they are cut-side down. Roast for 15 minutes. Remove the potatoes from the oven. Add the garlic and stir, scraping the potatoes up with a spatula if they are stuck to the pan (don't worry if they flip over at this point). Roast for about 20 minutes more, or until the potatoes are crisp outside and tender inside. Sprinkle with the remaining herbs, then taste and adjust seasoning, if necessary. Transfer to a platter and serve while still hot and crispy. Note: If your potatoes vary in size, some may need to be cut into thirds. The idea is to make them all about the same size so that they cook evenly. Preheat the oven to 425°F and set an oven rack in the middle position. Directly on a rimmed 13 x 18-inch baking sheet (do not line the pan with foil, as the potatoes will stick), toss the potatoes with the oil, salt, pepper, half of the rosemary, and half of the thyme. Arrange the potatoes so that they are cut-side down. Roast for 15 minutes. Remove the potatoes from the oven. Add the garlic and stir, scraping the potatoes up with a spatula if they are stuck to the pan (don't worry if they flip over at this point). Roast for about 20 minutes more, or until the potatoes are crisp outside and tender inside. Sprinkle with the remaining herbs, then taste and adjust seasoning, if necessary. Transfer to a platter and serve while still hot and crispy. Note: If your potatoes vary in size, some may need to be cut into thirds. The idea is to make them all about the same size so that they cook evenly. Nutrition Information Powered by Per serving (4 servings) Calories: 141 Fat: 10 g Saturated fat: 1 g Carbohydrates: 11 g Sugar: 0 g Fiber: 2 g Protein: 1 g Sodium: 167 mg Cholesterol: 0 mg Per serving (4 servings) Calories: 141 Fat: 10 g Saturated fat: 1 g Carbohydrates: 11 g Sugar: 0 g Fiber: 2 g Protein: 1 g Sodium: 167 mg Cholesterol: 0 mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free. See more recipes: Dairy-FreeGluten-Free AdaptableVegetables & SidesVegetarianSpanish Dairy-Free Gluten-Free Adaptable Vegetables & Sides Vegetarian Spanish