These oven roasted potatoes are soft and fluffy on the inside and extra crispy on the outside! They're tossed in the best potato seasoning mixture and make a perfect side dish recipe.
Optional: Soak sliced potatoes in cold water for 30 minutes. Drain and rinse. Pat completely dry and proceed with instructions below. This rids them of extra starch which makes them extra crispy.
Preheat oven to 425° F.
Cut the potatoes into even, 1-inch slices.
Add the olive oil and seasonings to a large bowl and stir to combine. Add the potatoes to the bowl and toss to coat evenly.
Spread in an even layer over a lightly greased baking sheet, don’t overcrowd/overlap.
Bake for 30-35 minutes. If possible, remove halfway through and use a spatula to toss and redistribute around the baking sheet.
Remove from oven and season with salt. Feel free to let them sit on the baking sheet for 5 additional minutes prior to serving as they will crisp up more during this time.
*Note that dark baking sheets will roast potatoes faster than light baking sheets, as they attract more heat.
The specific type of potato variety that I used in this recipe were baby boomer gold potatoes.
Check out my recipe for Grilled Potatoes if you prefer not to use the oven, and browse through all of my potato recipes here!
- Salt the potatoes just before serving, no sooner. This also plays a role in crispy results.
- Don't use too much olive oil, it will make the potatoes too wet/soggy.
- Don't overcrowd the baking sheet. Airflow around the edges of the potatoes will allow them to crisp up. Otherwise they'll steam, and the moisture from the steam will prevent them from getting crispy.
Calories: 162kcal, Carbohydrates: 27g, Protein: 3g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 10mg, Potassium: 651mg, Fiber: 4g, Sugar: 1g, Vitamin A: 56IU, Vitamin C: 30mg, Calcium: 25mg, Iron: 1mg