The Best Crispy Oven Roasted Potatoes

In this post, learn how to make delicious oven roasted crispy potatoes with just a few simple ingredients.

I am so excited to share this recipe because I finally nailed how to make the perfect crispy potatoes. They’ve got that crispy, crunchy outer layer yet are still creamy in the middle. Would you believe me if I said I actually prefer these over french fries?? My whole family gobbles them up anytime I make them, they are just that good.

I can’t tell you how many times I’ve roasted potatoes and they’ve just come out disappointingly mushy and didn’t have those delectable crispy edges. Here’s the thing – there are a few keys to getting crispy potatoes just right and that’s what I’ll be sharing in this post! These crispy potatoes make the perfect easy side dish for dinner, or we also love to pair them with fluffy, farm fresh scrambled eggs in the morning.

What you’ll need:

Baking pan

Silicone baking mat or parchment paper

Baby gold potatoes

Avocado oil

Garlic powder

Salt + Pepper

Ingredients:

1 lb of baby gold potatoes, chopped

Avocado oil for drizzling (my preferred oil for roasting for it’s high smoke point)

Garlic powder

Ground pepper

High quality sea salt (I like this brand or this brand for a splurge)

Directions:

1. Wash potatoes & chop into quarters or halves – aiming for all the same size
2. Spread out on baking mat & be sure to spread potatoes so they don’t overlap
3. Drizzle generously with avocado oil
4. Sprinkle with garlic powder & ground pepper (not salt…yet)
5. Preheat oven to 400° and place potatoes in oven (yes before it’s preheated!)
6. Bake for one hour or until golden brown & crispy
7. Remove potatoes from oven & immediately sprinkle with sea salt before serving

4 keys to perfect crispy potatoes

• When chopping, aim to have all potato pieces be roughly the same size. Some potatoes you may cut in half, some you may cut in quarters, some you may chop down even more. We want them to be similar in size so they bake (and crisp up!!) evenly.
• Be sure to spread the potatoes out so they are not overlapping each other. We don’t want them to steam – the moisture will hinder the crisping!
• Pop them into the oven before it’s fully preheated. Okay I’ve definitely read somewhere that you’re technically *not* supposed to do this for best roasting results lol but I’m telling you it makes all the difference!! I discovered this on accident one night because I really needed to get the girls into the bath and didn’t want to have to run down to put the potatoes in…and alas we came downstairs to the most perfectly crispy batch of potatoes I’d ever made.
• The salt goes on after they are out of the oven! Salt will draw water out of the potatoes, and remember we don’t want any moisture hindering our crisping! So hold out on the salt and then get the delicious chunky sea salt all over ’em when they are piping hot fresh out of the oven. (Is your mouth watering yet?)

Feel free to double (or triple) this recipe, because I’m telling you they will go FAST. They are truly better than french fries in my book and I cannot wait for you to give them a try!

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