Yes, you can get crispy roasted potatoes in the oven! Here’s the trick to crispy potato perfection, along with 6 different seasoning ideas so they pair with practically any meal!
Potatoes are such a staple side dish. Maybe you grew up with either potatoes or rice paired with protein and a vegetable for every dinner, or maybe you’re vegan, vegetarian, or gluten-free and you’ve learned to lean on them to add flavor, substance, and a little bit of comfort food goodness to your plate.
Basically, everyone loves potatoes. But the absolute best potatoes are crispy and golden on the outside with a soft and fluffy interior, like these crispy roasted potatoes. With 6 different options for seasoning, you can serve them with nearly any entree, so this is the perfect how-to guide to keep in your back pocket.
How Do You Get Crispy Roasted Potatoes?
First, soak the potatoes to remove the excess starch, then dry them. It really makes a difference! Next, make sure they're evenly coated with oil because they won't get crispy without it.
Roast the potatoes at 400ºF, and preheat the pan inside the oven so it's hot when you add the potatoes. Flip the potatoes halfway through the cooking time so they get crispy on both sides.
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
For simple roasted potatoes:
- Baby or new potatoes
- Olive oil
- Sea salt
6 Seasoning Options
Here are my favorite seasoning ideas for oven-roasted potatoes:
Rosemary & Garlic
- Chopped rosemary
- Garlic cloves
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 seasoning
- Black pepper
- Fresh chives
Za'atar is a dried Mediterranean seasoning blend made with dried herbs, sesame seeds and sumac. It adds an herbal, bright and zippy flavor to roasted potatoes.
Serve za'atar potatoes with One-Pot Mediterranean Quinoa with Spinach + Chickpeas.
- Smoked paprika
Paprika adds a bit of heat and plenty of complex, smoky flavor to your crispy potatoes.
Serve paprika potatoes with Vegan Quinoa & Lentil Tacos.
- Ground black pepper
- Lemon zest
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.
- Curry powder
Curried potatoes are warming, spicy, and great to pair with your favorite Indian dishes.
Serve curry roasted potatoes with Easy Chana Dal.
- Fresh thyme
- Ground black pepper
Thyme is a classic flavor pairing with any roasted vegetables, and especially potatoes. Use fresh thyme as directed, or substitute it with 1 teaspoon dried thyme in a pinch.
Sere thyme roasted potatoes with Herb Crusted Baked Tofu.
How to Make Crispy Roasted Potatoes
Here’s how to get perfect crispy roasted potatoes in the oven!
Soak the potatoes. Scrub the potatoes and cut them into bite-sized pieces. Submerge them in a bowl of ice cold water and let them soak for 20 to 30 minutes.
Prepare. Place a sheet pan in your oven and preheat it to 400ºF. Drain the water, then place the potatoes on a clean dish towel, patting them dry.
Season. Wipe the inside of the bowl so it’s dry, then return the potatoes to the bowl. Toss them with the olive oil and salt, then add your choice of seasonings. (Note that if you’re making Lemon Pepper Potatoes, you’ll add the lemon zest after the potatoes are done cooking.)
Roast the potatoes. Transfer the potatoes to the preheated baking sheet and bake for 20 minutes; flip the potatoes and cook for 20 minutes more, or until the outsides are golden and crispy, and the insides are tender.
Tips for Success
Now that you know how to make roasted potatoes, here are a few additional tips:
- Cut the potatoes into even pieces. This will help them cook evenly so you don’t end up with some potatoes that are overcooked and others that are undercooked. I like to use baby potatoes and slice them in half. If there are any extra-large potatoes, I might quarter them.
- Don’t skip the soaking (and drying). The soaking removes excess starch on the outside of the potatoes, which can prevent them from reaching full crispiness. Be sure to dry the potatoes thoroughly, too. Moisture is the enemy of crisp!
- Don’t overcrowd the baking sheet. Make sure the potatoes are in a single layer on the baking sheet so they have room to crisp up. If they’re too close to each other, they’ll steam instead.
I've shared some entree pairings with each flavor above, and here are some of my favorite easy sauce recipes to serve with roasted potatoes:
- Chili Lime Tahini Sauce
- Vegan Kimchi Queso Dip
- Easy Homemade Vegan Barbecue Sauce
- Perfect Vegan Lemon Dill Sauce
- Cashew Cream
How to Store and Reheat Leftovers
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 they're crispy and heated through.
Can This Recipe Be Frozen?
It’s hard to re-crisp these potatoes after they’ve been frozen, thawed, and reheated. If you’re looking for a potato recipe that freezes well, try Quick & Easy Vegan Sweet Potato Tots.
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.