Name: Oven Roasted Crispy Potatoes
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 1 and 1/2 pounds baby Yukon Gold potatoes, washed and diced into 1/2-inch cubes; 2 tablespoons extra-virgin olive oil; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1 teaspoon garlic powder; 1/2 teaspoon onion powder

For a side dish that goes with just about everything, these Oven Roasted Crispy Potatoes deliver on flavor and texture. Lightly seasoned with crisp outsides and soft insides, they’re the perfect potato for any meal.

A large white serving dish of bite sized potato pieces on a white marble counter.

Versatile Crispy Potatoes Recipe

For a savory supper side dish or accompaniment to your eggs at breakfast, you can’t do better than these Oven Roasted Crispy Potatoes. Seasoned to perfection, these potatoes are deliciously crisp on the outside and tender on the inside.

A fork loaded up with crispy potatoes garnished with parsley.

Sheet Pan Potatoes for a Crowd

I love skillet potatoes, but it’s not often I get to cook for a small group. These sheet pan crispy potatoes feed a crowd and everyone loves them! I’ve made these for dinner with roasted chicken or burgers and for breakfast with scrambled eggs and bacon. Just be warned. They go quick!

An aluminum baking sheet of oven roasted potatoes with a wooden spatula in it.

Substitutions

I chose baby Yukon gold potatoes for their creamy texture. If you can’t find the petite version, you can always buy medium sized Yukon gold potatoes and cut them into 1/2 inch pieces. Baby red potatoes would also work in a pinch.

A large white serving dish of bite sized potato pieces on a white marble counter. The potatoes are garnished with parsley.

Crispy Potatoes Ingredients and Supplies

(see recipe card at the bottom of this post for measurements and details)

Ingredients:

Baby Yukon Gold potatoes, washed and diced into 1/2-inch cubes
Extra-virgin olive oil
Kosher salt
Freshly ground black pepper
Garlic powder
Onion powder

Supplies:

Rimmed baking sheet
Aluminum foil
Nonstick cooking spray
Large mixing bowl

A large bowl of baby gold potatoes next to small glass bowls of olive oil, salt, garlic powder, onion powder and pepper on a white marble counter.

How to Make Oven Roasted Crispy Potatoes

Preheat the oven to 425°F. Line a rimmed baking sheet with foil and spray with nonstick cooking spray.

Dry the diced potatoes well with paper towels.
In a large mixing bowl, toss the potatoes with the oil until well coated.

Steps to make oven roasted crispy potatoes.

In a small bowl, stir together the salt, black pepper, garlic powder, and onion powder. Sprinkle the seasoning mixture over the potatoes and toss to evenly coat.

Spread the potatoes in an even layer on the prepared baking sheet.

Raw quartered small potatoes on a foil lined aluminum baking sheet.

Bake for 35 to 40 minutes, or until golden brown and crispy to your liking, stirring the potatoes every 10 minutes. Serve immediately.

Oven roasted quartered small potatoes on a foil lined aluminum baking sheet.

The Best Potato for the Job

What kind of potato should you use in stew? Which potatoes are best for baking? Here’s my go-to guide for choosing the best potato for whatever you’re making.

Mashed potatoes: Yukon gold potatoes are perfect for mashed potatoes and twice-baked potatoes because they whip up so creamy and not-too-starchy.
Baked potatoes: Russet potatoes bake up with a crisp, delicious skin.
Beef stew: Baby Yukon gold potatoes or baby red potatoes soak up the flavor while holding their shape.
Oven-roasted: Baby red potatoes, baby gold potatoes, and fingerling potatoes are the perfect size for roasting up crispy on the outside and tender on the inside. Their skins are delicate, so you don’t need to peel them.
Potato Salad: I prefer petite potatoes like baby red or baby gold for potato salad, especially if I intend to keep the skins on. They boil to become tender without falling apart.

How to Store Crispy Potatoes

Store potatoes in an airtight container in the refrigerator for up to 3 days. They are best re-roasted in the oven at 375°F until heated through, about 8-10 minutes.

To freeze, allow to cool completely. Store in a freezer safe baggie in the freezer for up to one month. To reheat from frozen, place them in a single layer on a foil-lined and greased sheet pan and re-roast at 375°F for 15-20 minutes.

More Perfect Potato Recipes

Potato Salad with Baby Red Potatoes: A flavorful summer cookout side dish. With red onion, salty bacon, fresh parsley and tender red potatoes, it’s my favorite potato salad to make any time of year!
Creamy Mashed Potatoes: Plenty of butter, just the right amount of seasoning and a secret ingredient make these Creamy Mashed Potatoes the stuff Sunday dinner memories are made of.
Loaded Twice Baked Potatoes: Crisp potato skin shells with a creamy mashed potato filling that’s loaded with bacon, green onion and cheddar cheese. They’re a potato-lover’s dream!
Baked Sweet Potato Fries: Crisp on the outside, tender on the inside, these Baked Sweet Potato Fries are a flavorful, fresh and healthier alternative to plain old French fries.
Loaded Baked Potato Soup: Keep the chill away on a winter’s day with this hearty, flavorful Loaded Baked Potato Soup! Salty bacon, creamy cheddar, sour cream and fresh green onion make this soup simply loaded with amazing flavor and texture!
Maple Roasted Sweet Potatoes: With a sweet caramelized top and soft warm insides, these Maple Roasted Sweet Potatoes will have them coming back for more! This side dish will take the spotlight at your feast!

If you make these Oven Roasted Crispy Potatoes, be sure to snap a picture and share it with me or tag me on Instagram @thebakermama so I can see. I love seeing how inspired and creative y’all get with the recipes I share. Enjoy!

xoxo,