This Seasoned roasted potatoes recipe renders perfectly crispy, seasoned potatoes that we've made easy for you to achieve. All you need are some inexpensive hearty potatoes, olive oil, and loads of simple yummy seasonings.
Delicious Crispy Potatoes Overview
This potato dish is great because it's a cheap and easy-to-make and pairs with almost any main course. I've selected a few simple spices that add notable flavor!
The favorite being minced garlic. As it cooks the flavor matures from sharp and bitter to sweet and buttery while the texture becomes perfectly crispy.
Recipe Ingredients
- 6 large Yukon gold potatoes - washed and chopped
- ¼ cup olive oil
- 6 garlic cloves - minced
- 1 tsp onion powder
- 1 tsp paprika
- ½ tsp cumin
- ¼ tsp chili powder
- ½ tsp salt
- ¼ tsp ground black pepper
How To Make Seasoned Roasted Potatoes
Full ingredients and instructions are also in the recipe card at the bottom of this blog post.
STEP 1: Preheat oven to 425°F. Line a baking sheet with parchment paper. Set aside.
STEP 2: In a large bowl, mix ¼ cup olive oil with all of the spices: 6 garlic cloves (minced), 1 tsp onion powder, 1 tsp paprika, ½ tsp cumin, ¼ tsp chili powder, ½ tsp salt, ¼ tsp ground black pepper. Add the 6 large Yukon gold potatoes (washed and chopped) and stir everything together to coat evenly.
STEP 3: Spread onto a baking sheet in a single layer. Drizzle any leftover sauce from bowl on top. Bake for 35-40 minutes or until the edges are golden brown and the potatoes are crispy. Flip the potatoes every 15 minutes.
Variations
- You can use any kind of potato other than Yukon Gold for roasting, including red, russets, baby potatoes, and even sweet potatoes.
- The amounts and types of seasonings are flexible for this recipe! For a holiday feel, replace the cumin and chili powder with rosemary, parsley, and/or thyme.
Recipe Tips
- Adjust the amount of seasonings to suit your preferences. All measurements are flexible.
- For extra crunchy potatoes, you can broil the potatoes for 2-4 minutes after roasting. Keep an eye on them during this entire process so they don't burn!
- Don't crowd your potatoes on the baking sheet. Spread them out so they aren't touching. This way they will brown evenly at the same rate.
- If you have a variety of big and small potatoes, cut your big potatoes up so the pieces are the same size as the small ones.
FAQ's
What's the difference between baking and roasting? Roasting is done at higher temperatures (425°F) and baking at lower temperatures (350°F). Roasting aims for crispiness while baking a potato aims for softness.
Should I peel my potatoes before chopping them? Russet potatoes, may require peeling if you don't like the tough texture and yes, you can peel your potatoes before you roast them. In any case, you certainly don't need to. I like the extra flavor and nutrients the potato skins contain.
How To Store Leftovers
Refrigerate - Store in an airtight container or ziploc. You can keep these potatoes in the fridge for up to 4 days.
To reheat - Reheating in the oven, air fryer, or frying pan is always the best way to ensure a good texture for these potatoes! The microwave works, but can make them a bit soggy.
Ingredients
- 6 large yukon gold potatoes - washed and chopped
- ¼ cup olive oil
- 6 garlic cloves - minced
- 1 tsp onion powder
- 1 tsp paprika
- ½ tsp cumin
- ¼ tsp chili powder
- ½ tsp salt
- ¼ tsp ground black pepper
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper. Set aside.
- In a large bowl, mix ¼ cup olive oil with all of the spices: 6 garlic cloves (minced), 1 tsp onion powder, 1 tsp paprika, ½ tsp cumin, ¼ tsp chili powder, ½ tsp salt, ¼ tsp ground black pepper.
- Add the 6 large Yukon gold potatoes (washed and chopped) and stir everything together to coat evenly.
- Spread onto a baking sheet in a single layer. Drizzle any leftover sauce from bowl on top. Bake for 35-40 minutes or until the edges are golden brown and the potatoes are crispy. Flip the potatoes every 15 minutes.
Nutrition
Nutrition info is auto-calculated and meant to be an approximation only.
Rita says
I needed a hot vegetable dish for a potluck dinner. I had recently stayed at a hotel that served roasted potatoes with the breakfast buffet. I decided to look for a similar recipe. I found this recipe and liked the spice blend. The recipe was easy to follow and easy to make. I just made a double batch for a holiday potluck. My son called these potatoes addictive. He was disappointed that I didn't make enough potatoes for him to try the first time I made them. He said that the smell of them cooking when he got home from work was so tantalizing that he was disappointed when I said he couldn’t have any. I had only made enough for the potluck group. He had a double helping at the second potluck.
Michelle says
Can you sub russet potatoes?
Andi says
Sure!