These are the 6 ways to make the best Crispy Roasted Potatoes with your favorite savory seasonings, including rosemary-garlic, Mediterranean za'atar, lemon-pepper, and curried potatoes. Your new go-to side dish with a flavor boost!
Potatoes are such a staple side dish. Especially if you're vegan, vegetarian or gluten-free, it's easy to rely on a great potato dish to add flavor and substance to your plate. But the absolute best potatoes are crispy and golden on the outside with a soft and fluffy interior. Youu can serve crispy roasted potatoes with nearly any entree, so this is the perfect how-to guide to keep in your back pocket.
And the best part about potatoes is that they're the perfect blank canvas for any number of flavors. Today, I'm sharing my 6 favorite ways to season and serve crispy roasted potatoes:
- Rosemary and garlic
- Lemon Pepper
The Best Base Recipe for Roasted Potatoes
Before we get into the 6 seasoning options, the base recipe for the crispiest potatoes is simple.
- First, get your oven nice and hot 400°F is the sweet spot to help your potatoes crisp up without burning.
- Next, prep the potatoes. You want them to be cut into equal0sized shapes. I like to use baby potatoes and slice them in half. If there are any extra-large potatoes, I might quarter them.
- Soak the potatoes for 20 to 30 minutes. This removes the excess starch on the outside of the potatoes, which can prevent them from reaching full crispiness.
- Dry the potatoes very well. Moisture is the enemy of crisp!
- Season your potatoes with salt, olive oil and any of the seasoning options below, then roast for 40 minutes.
Tip: flip all of the potatoes halfway through the cooking time. This way, your spuds will be crisp y on all sides and edges.
6 Ways to Season Roast Potatoes
Here are my favorite way to add flavor to these crispy ‘taters:
Rosemary & Garlic
Rosemary & garlic roasted potatoes are a classic. Use fresh rosemary and garlic if you can. But if not, 1/2 -1 teaspoon of garlic powder and a tablespoon of dried rosemary will work.
Serve rosemary and garlic potatoes with a comforting meal like Roasted Vegetable Quinoa Salad.
Za'atar is a dried Mediterranean seasoning blend made with dried herbs, sesame seeds and sumac. It adds a herby, bright and zippy flavor to roasted potatoes.
Serve za'atar potatoes with One-Pot Mediterranean Quinoa with Spinach + Chickpeas.
Paprika adds a bit of heat and plenty of complex, smoky flavor to your crispy potatoes.
Serve paprika potatoes with Vegan Quinoa & Lentil Tacos.
This combo is bright, a bit spicy and so delicious. I use the zest of an entire lemon to add some refreshing citrus flavor to the potatoes.
Serve lemon pepper crispy potatoes with Quinoa and Goat Cheese Stuffed Chicken.
Curried potatoes are warming, spicy and great to pair with your favorite Indian dishes.
Serve curry roasted potatoes with Easy Chana Dal.
Finally, thyme is well, a timeless flavor pairing with any roasted vegetables, and especially potatoes. Use fresh thyme as directed, or substitute it with 1 teaspoon dried time in a pinch.
Sere thyme roasted potatoes with Herb Crusted Baked Tofu.
Storing Leftover Potatoes
These potatoes will be at their crispiest when they're fresh out of the oven. However, you can store cooled leftovers in an airtight container in the fridge for up to five days. To serve, reheat them in a 400°F oven for 5 to 10 minutes, until crispy and heated through.
You can serve these with so many entrees, but there's nothing like a tasty dipping sauce to dunk your crispy potatoes into. Here are some of my favorite easy sauce recipes that pair well with all of these flavoring ideas:
- Chili Lime Tahini Sauce
- Vegan Kimchi Queso Dip
- Easy Homemade Vegan Barbecue Sauce
- Perfect Vegan Lemon Dill Sauce
More Easy Potato Recipes
If you try any of these 6 ways to make crispy roasted potatoes, be sure to let me know what you think with a comment below!
How to Roast Potatoes: 6 Ways
For simple roasted potatoes:
- 1 lb baby/new potatoes
- 2 - 3 tablespoons olive oil
- Large pinch of sea salt
Rosemary & Garlic
- 2 tablespoons chopped rosemary
- 2 - 3 garlic cloves , crushed
- 2 teaspoons za'atar spice
- 1/2 teaspoon black pepper
- Fresh chives to garnish
- 2 teaspoons smoked paprika
- 2 teaspoons ground black pepper
- Zest of 1 lemon
- 2 teaspoons curry powder
- 1 tablespoon fresh thyme
- 1 teaspoon ground black pepper
For the base recipe:
- Preheat the oven to 400ºF. Place a baking sheet in the oven while it's heating up.
- Wash and chop the potatoes into bite sized pieces.
- Fill a bowl with cold water and add the potatoes. Soak for at least 20 minutes, preferably 30.
- Drain the water and place the potatoes on a clean dish towel. Pat dry.
- Transfer the potatoes back into a bowl and seaon with olive oil and salt.
Choose your seasoning:
- For the Rosemary and Garlic: add chopped rosemary and garlic into the bowl and toss until the potatoes are coated. Transfer to the baking sheet and bake for 40 minutes, flipping halfway through.
- For the Za'atar: add the za'atar spice and pepper into the bowl. Toss to combine. Transfer to the baking sheet and bake for 40 minutes, flipping halfway through.
- For the Paprika: add the paprika to the bowl and toss to combine. Transfer to the baking sheet and bake for 40 minutes, flipping halfway through.
- For the Lemon Pepper: add the pepper into the bowl and toss to combine. Transfer to the baking sheet and bake for 40 minutes, flipping halfway through. Remove the potatoes from the oven and top with the lemon zest. Stir to combine/flavor.
- For the Curry: add the curry seasoning to the bowl and toss to combine. Transfer to the baking sheet and bake for 40 minutes, flipping halfway through.
- For the Thyme: add the fresh time and black pepper to a bowl. Transfer to the baking sheet and bake for 40 minutes, flipping halfway through.