The Best Roasted Potatoes
- PREP 5min
- COOK 25min
- TOTAL 30min
This is my favorite recipe for roasted potatoes. I use Yukon Gold potatoes, but you can substitute chopped russet potatoes, baby potatoes, fingerling potatoes, and red potatoes. These potatoes turn out flavorful, beautifully golden brown, and perfectly crispy!
You Will Need
1 ½ pounds Yukon Gold or baby potatoes
1 ½ tablespoons oil like grape seed oil, vegetable oil or avocado oil
3/4 teaspoon fine sea salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon smoked paprika, see notes
Fresh herbs like chopped chives, parsley or mint, optional
Directions
Preheat the oven to 425°F (218°C). Line a large baking sheet with parchment paper or use a silicone baking mat.
Chop the potatoes into 1-inch chunks and add them to a medium bowl along with the oil, salt, pepper, and smoked paprika.
Toss well, then spread the seasoned potatoes onto the prepared baking sheet.
Roast the potatoes until golden brown on the outside and tender on the inside, 25 to 35 minutes. After 20 minutes, check the potatoes and use a flat spatula to stir them for the most even browning.
Scatter fresh herbs over the warm potatoes and serve.
Adam and Joanne's Tips
- Smoked Paprika: Adds a deep, smoky aroma and flavor. Unless noted on the packaging, it isn’t typically hot (spicy) and is mild and sweet.
- Silicone baking mat: We love using it when roasting vegetables in the oven since nothing sticks to it, and it is easy to clean. There are a variety of brands to choose from. The one shown in the photos and video is from Silpat. It helps with browning and crisping up the potatoes.
- Convection oven: If your oven tends to run hot or if you use the convection setting (fan setting), consider reducing the temperature to 400°F (205°C).
- The nutrition facts provided below are estimates.