Crispy Roasted Potatoes Olive Oil (Printable)

Golden crispy potatoes seasoned with olive oil and herbs, baked to perfection for a flavorful side.

# What You'll Need:

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

02 - 3 tbsp extra-virgin olive oil

03 - 1 tsp sea salt

04 - 0.5 tsp freshly ground black pepper

05 - 0.5 tsp garlic powder (optional)

06 - 1 tsp dried rosemary or thyme (optional)

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.

02 - In a large bowl, combine potato cubes with olive oil, sea salt, black pepper, garlic powder, and herbs if using. Toss until evenly coated.

03 - Spread potatoes in a single layer on the prepared baking sheet, ensuring they are not crowded.

04 - Roast for 30 to 35 minutes, turning halfway through, until golden brown and crispy on the edges.

05 - Remove from oven, season with additional salt if desired, and serve hot.

01 -

They're ridiculously crispy on the outside and tender inside with almost no effort on your part.
Four ingredients (five if you're feeling fancy) and you've got something that tastes way more complicated than it is.
Works as a side for literally anything, or honestly just eat them straight from the pan when no one's looking.

02 -

Don't crowd the pan—I learned this the hard way after making soggy potatoes for two years before realizing they just needed space to actually roast.
Turning them halfway through isn't optional if you want crispy on all sides; set a timer so you remember.
Soaking the cut potatoes in cold water for 30 minutes before roasting removes excess starch and gives you even crispier results, though it's not absolutely necessary if you're in a hurry.

03 -

Pat your potatoes completely dry after soaking—any water clinging to them will create steam and fight against crispiness.
Use a baking sheet with raised edges; a flat cookie sheet lets oil and little crispy bits slide right off onto your oven floor.