Crispy Golden Roasted Potatoes (Printable Version)

Golden, crispy potatoes with tender interiors, seasoned with herbs and spices for a flavorful side.

# What You'll Need:

01 - 1.5 lbs Yukon Gold or Russet potatoes, peeled and cut into 1-inch cubes

02 - 3 tbsp olive oil

03 - 1 tsp sea salt

04 - ½ tsp freshly ground black pepper

05 - 1 tsp garlic powder

06 - 1 tsp dried rosemary or 1 tbsp fresh, chopped

07 - ½ tsp smoked paprika (optional)

08 - 2 tbsp fresh parsley, chopped (optional)

01 - Preheat the oven to 425°F and line a large baking sheet with parchment paper or lightly oil it.

02 - Place potato cubes in a large bowl. Add olive oil, salt, pepper, garlic powder, rosemary, and smoked paprika if used. Toss to coat evenly.

03 - Spread potatoes in a single layer on the prepared baking sheet, avoiding crowding to ensure crispiness.

04 - Roast for 35 to 40 minutes, flipping halfway through, until potatoes are golden and crispy on edges.

05 - Transfer to a serving dish, garnish with fresh parsley if desired, and serve hot.

01 -

They emerge from the oven with shatteringly crispy edges while staying tender inside, which is genuinely hard to mess up once you know the trick.
The whole kitchen smells like a cozy bistro, and people always ask what you're making before they even sit down.
You can toss them with almost anything in your spice cabinet and they'll taste like you planned it that way.

02 -

Soaking the cut potatoes in cold water for 30 minutes before roasting removes excess starch and somehow makes them even crispier—I learned this the hard way by not doing it and wondering why my potatoes weren't as golden as I expected.
Flipping halfway through is non-negotiable if you want that all-over crispiness; the first time I skipped it thinking they'd be fine, I ended up with one side golden and the other pale.

03 -

Using Yukon Gold potatoes gives you that naturally buttery flavor, but Russets work beautifully too if you prefer a starchier texture that gets even crispier.
The secret that changed everything for me was realizing that fresh rosemary is beautiful, but dried rosemary actually distributes more evenly and is less likely to burn, so don't feel like you need the fancy fresh stuff.