Name: Crunchy Oven Roasted Potatoes Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 2 lbs russet potatoes; 2 Tablespoons olive oil or avocado oil; 1 teaspoon garlic powder; ½ teaspoon onion powder; ½ teaspoon salt; ¼ teaspoon ground pepper; Fresh parsley, for garnish

There’s something irresistibly satisfying about pototoes with golden, crispy edges and a tender center. This Crunchy Oven Roasted Potatoes Recipe nails that perfect texture every single time, making it a reliable go-to for everything from weeknight dinners to weekend gatherings.

The image shows a white bowl with brown lines around the edge, filled with golden brown roasted potato cubes. The potatoes have a crispy texture with some darker roasted spots on the edges and are sprinkled with small green herb pieces. A silver spoon is placed inside the bowl on the right side, resting on the potatoes. The bowl sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Crunchy Oven Roasted Potatoes Recipe
Top Tip
How to Serve Crunchy Oven Roasted Potatoes Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crunchy Oven Roasted Potatoes Recipe

Why You'll Love This Recipe

I can’t tell you how many times I’ve relied on this recipe when friends drop by unexpectedly or when I just want something comforting yet fuss-free. It’s comforting, crispy, and super easy, which makes it a must-have in your recipe arsenal.

Unbeatable Texture: The potatoes turn out perfectly crunchy outside and soft inside every time.
Simple Ingredients: You probably have everything in your pantry to whip this up right now.
Super Versatile: Works as a side dish for practically any meal, from breakfast to dinner.
Easy to Customize: You can tweak the herbs and spices to suit your mood or season.

Ingredients & Why They Work

This recipe is deceptively simple, but the magic happens in the balance of fresh potatoes, the right amount of oil, and just enough seasoning to coax out the best flavors without overpowering that natural potato goodness.

Flat lay of a few whole russet potatoes with textured brown skins, a small white bowl of golden olive oil, a small white bowl of fine garlic powder, a small white bowl of light onion powder, a small white bowl of coarse salt crystals, a small white bowl of freshly ground black pepper, and a small bunch of vibrant fresh parsley sprigs neatly arranged, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Russet Potatoes: Their starchy nature crisps up beautifully while staying soft inside.
Olive Oil or Avocado Oil: Provides that golden crisp and helps the seasonings stick.
Garlic Powder: A subtle punch of savory flavor without burning in the oven.
Onion Powder: Adds a gentle sweetness and depth.
Salt: Essential to bring out all the flavors.
Ground Pepper: Gives a little kick and complexity.
Fresh Parsley (Optional): Brightens the dish and adds freshness in the end.

Note: Exact ingredients and measurements are listed in the recipe card below.

Make It Your Way

I love mixing it up with different herbs and spices depending on what’s in season or what mood I’m in. You should feel free to play around to find your perfect flavor combo!

Herb Variation: Adding rosemary or thyme really amps up the aroma and pairs beautifully with the crispy potatoes—I often do this when I have fresh herbs growing on my windowsill.
Spicy Kick: Sprinkle a pinch of cayenne or smoked paprika for some heat and a smoky depth.
Vegan/Allergy-Friendly: Stick to oil and basic seasonings—this recipe is naturally plant-based and gluten-free.
Cheesy Twist: Toss the potatoes with some grated parmesan just before serving for a cheesy crust.

Step-by-Step: How I Make Crunchy Oven Roasted Potatoes Recipe

In this image, there is a clear glass bowl filled with a layer of chopped potatoes, showing off their light cream inside and brown skin bits. Above the bowl, a woman's hand with pink nail polish holds a small white cup filled with golden-yellow olive oil, pouring it over the potatoes. The bowl sits on a white marbled surface that adds a clean and bright background. The potatoes appear fresh and well-cut, waiting to be mixed with the oil. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep Like a Pro

Start by preheating your oven to 425°F. This high heat is key to getting those crispy edges. Line your baking sheet with parchment paper or give it a good spray with cooking spray—this little step keeps the potatoes from sticking and makes cleanup way easier.

Step 2: Chop and Toss

Give your russet potatoes a good scrub, then cut them into uniform ½-inch chunks. This size is just right—not too big that they stay undercooked inside, and not too small so they crisp without burning. Toss these chunks in a large bowl with your oil and seasoning mix until every piece is nicely coated. Trust me, don’t skimp here—the oil helps create that lovely crunch!

Step 3: Roast and Flip

Spread your potatoes out in a single layer on the baking sheet—crowding them will steam the potatoes instead of roasting, which means no crunch. Roast for 35 to 40 minutes, flipping once halfway through to ensure even browning. When done, they should be golden brown and tender enough that a fork slides in easily.

Top Tip

Through countless batches, I found these simple tips make a world of difference to your crunchy oven roasted potatoes:

Dry Before Tossing: Make sure your potatoes are dry after washing; excess moisture can prevent crisping.
Don’t Overcrowd: Spread out the potato pieces with space between them to let the hot air crispen every side.
Use High Heat: Roasting at 425°F is crucial—lower temps won’t give you that crackly crust.
Flip Halfway: Turning the potatoes ensures an even crunch instead of one side getting all the love.

How to Serve Crunchy Oven Roasted Potatoes Recipe

Garnishes

I swear by a sprinkle of fresh parsley right before serving—it adds a bright, herbal pop that cuts through the richness of the oil. Sometimes, I add a little grated parmesan or minced chives. These finishing touches turn simple potatoes into something a little extra special.

Side Dishes

This recipe is such a winner alongside roast chicken, grilled steak, or even a veggie-packed salad. On busy mornings, I serve these crispy potatoes with eggs and avocado for a hearty breakfast that keeps me going.

Creative Ways to Present

For a dinner party, I like to pile these potatoes in a rustic bowl, garnish with fresh herbs, and offer several dipping sauces on the side—like garlic aioli or spicy ketchup. It’s a simple way to wow guests without turning the kitchen upside down.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The magic trick to keeping them nearly as good? Reheating with a splash of olive oil in a hot skillet rather than the microwave helps bring back the crispiness.

Freezing

Freezing roasted potatoes can be a little tricky. I prefer to freeze raw diced potatoes blanched briefly in boiling water, then roast fresh when needed. But if you do freeze cooked ones, flash freeze on a tray first, then transfer to a bag—it’s best reheated straight from frozen in the oven for about 15 minutes.

Reheating

When I reheat, I skip the microwave to avoid sogginess. Instead, I toss the potatoes in a hot skillet with a little oil or reheat them on a baking sheet in a 400°F oven for 10-15 minutes until hot and crisp again.

Frequently Asked Questions:

What kind of potatoes are best for this recipe?

Russet potatoes are ideal because their high starch content helps them crisp up perfectly in the oven while staying fluffy inside. Yukon Golds work too, if you prefer a creamier texture.

How do I make sure the potatoes turn out crunchy?

The key is roasting at a high temperature (425°F), using enough oil to coat the potatoes, and not overcrowding the pan so steam doesn’t build up. Also, flipping them halfway through helps crisp all sides evenly.

Can I prepare these potatoes ahead of time?

You can chop and season the potatoes the day before and keep them in the fridge, but for best crispiness, roast them fresh just before serving. If roasting ahead, reheat in the oven to regain crunch.

What are some good seasoning variations?

I love adding rosemary, thyme, smoked paprika, or a little cayenne powder to switch up the flavor. Parmesan cheese sprinkled right after roasting also adds a delicious twist!

Final Thoughts

This Crunchy Oven Roasted Potatoes Recipe has become my trusty kitchen companion—easy enough for a hassle-free dinner, yet impressive enough for guests. Once you master the basics, you’ll find endless ways to make it your own. Give it a try, and I promise you’ll reach for this recipe again and again.