Perfect Crispy Roasted Potatoes

Crispy roasted potatoes made easy—learn the best seasoning tips and cooking methods for perfect golden results every time.

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Prep Time 10

Cook Time 45

Total Time 55

Servings: 5 servings

Course: Side Dish

Cuisine: American

Calories: 185

Preheat oven to 425°F. Line a large baking sheet with parchment paper or lightly oil it.
Wash and halve potatoes to roughly 1½ inch pieces for even cooking. Pat completely dry with a paper towel—dryness is crucial for crispiness.
In a large bowl, combine potatoes with olive oil, kosher salt, black pepper, garlic powder, and smoked paprika. Toss until every piece is coated evenly.
Arrange potatoes in a single layer on the baking sheet with cut-side down. Do not overcrowd—they need space to crisp, not steam.
Roast for 20-25 minutes without stirring. The cut sides will turn golden and crispy.
Flip potatoes and roast for another 15-20 minutes until deep golden and crispy on all sides.
Remove from oven. Scatter fresh thyme over hot potatoes if using. Finish with a pinch of fleur de sel.
Transfer to serving bowl and serve immediately while still crispy and warm.

Don't skip drying the potatoes after cutting—this is what makes them crispy, not steamed.
The cut-side-down method is key. Don't flip too early or you'll interrupt the crust formation.
If your potatoes are browning too quickly, lower the oven to 400°F for the second half of cooking.
These are best served fresh, but can be reheated in a 350°F oven for about 10 minutes.

Nutrition Information (Per Serving - Based on 6 Servings)