Roasted potatoes don't always live up to the hype... unless you make them like this! These are crispy, golden, flavor-packed and completely addictive. No boiling, no fussy prep - just perfectly seasoned baby potatoes roasted to crispy perfection with a creamy, tender center. Once you try this easy method, you'll never make roasted potatoes another way again.
These roasted potatoes are a hit with kids and adults alike. My little ones eat them like french fries (always with ketchup!) and I love dipping mine in vegan honey mustard or my homemade vegan mayo. They're versatile enough to pair with nearly any dish, in any season, and are hearty and filling enough to toss into bowls as a side.
After striking gold with these crispy roasted sweet potatoes, I applied the same method to regular potatoes. With a few tweaks here and there, I've fine-tuned every step to get that irresistible crisp on the outside with a buttery-soft interior, all without the hassle of boiling!
5 Tips for Roasted Potato Perfection
- The smaller the better. I always use Baby Dutch Yellow potatoes because they are small and have a thin skin that gets perfectly crispy. I used to just cut them in half, but quartering them leads to even crispier, more satisfying bites. Don't use russet or Yukon gold potatoes in this recipe - if you have those then I highly recommend making these air fryer potato wedges instead.
- Dry potatoes = crispy potatoes. Moisture is what ruins roasted potatoes. If they're even a little wet, the oil and seasoning won't stick, and instead of roasting, they'll steam and turn mushy.
- Use cast iron. A cast iron skillet retains more heat and distributes it more evenly than baking sheets, both of which are necessary for optimum crispiness. I find the cast iron skillet gives an effortless crispy golden brown exterior to the potatoes without burning them. I actually divide the potatoes into two cast iron skillets to prevent any crowding (which would steam and soften them).
- Use avocado oil. I love it because it has a high smoke point - perfect for roasting at 425˚F without burning - and it gives the potatoes that buttery, almost french fry-like flavor. Olive oil works in a pinch, but I highly recommend avocado oil for this recipe.
- Season well. My go-to blend is garlic powder, dried oregano, salt and black pepper. My kids love it too! The oregano adds flavor but also creates a coarse, breadcrumb-like coating that crisps up in the oven. When done roasting, I hit the potatoes with more salt right after they come out of the oven for that addictive salty finish with every bite-just like French fries.
Ingredients
How to Make these Crispy Roasted Potatoes
1. Wash and dry the potatoes. I pat them dry with a kitchen towel and then sandwich them between two towels to absorb the moisture before cutting. In a perfect world, I'll let them air dry for at least an hour, but if you don't have the time then use the towels to get them as dry as possible.
2. Quarter the potatoes and toss with oil and seasonings.
3. Arrange the potatoes cut-side down in two 12-inch cast iron skillets, making sure none are touching.
4. Roast the potatoes, tossing in between for crispy results on all sides.
5. Sprinkle with more salt immediately after removing from the oven. Enjoy!
Best Served Hot
These roasted potatoes are best enjoyed fresh out of the oven. You can let them rest in the skillet for 5–10 minutes to crisp up a bit more, but after about 30 minutes they’ll start to lose that signature crunch. If you’re serving them for guests or at a holiday gathering, aim to time them right before mealtime for maximum crispiness.
Leftovers & Reheating
If you do end up with leftovers (rare around here!), make sure to let them cool completely before storing. Sealing them while still warm will trap steam and make them soggy. Store them in an airtight container in the refrigerator for up to 3–4 days. They’ll never be as crispy as they were straight from the oven, but you can reheat them in the oven or air fryer to bring back some of that crunch.
My family truly is obsessed with this recipe. The balance of ingredients and method just works - every time. The kids can’t get enough, and I love how the whole house smells when they’re roasting. I hope they become a go-to favorite in your kitchen, too!
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Crispy Roasted Potatoes (No Boiling) - Better than Fries!
- Total Time: 40 minutes
- Yield: 4
- Diet: Vegan
Description
Roasted potatoes don't always live up to the hype... unless you make them like this! These are crispy, golden, flavor-packed and completely addictive. No boiling, no fussy prep - just perfectly seasoned baby potatoes roasted to crispy perfection with a creamy, tender center. Once you try this easy method, you'll never make roasted potatoes another way again.
Ingredients
- 1.5 pounds Baby Dutch Yellow potatoes
- ¼ cup avocado oil
- 1 teaspoon salt (plus more to taste after roasting)
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- ¼ teaspoon. ground black pepper
Instructions
- Preheat oven to 425°F. Wash and dry the potatoes thoroughly. Either towel-dry well by sandwiching between two towels and gently rolling or let them air dry for 1 hour.
- Quarter the potatoes and toss with oil and seasonings directly in a 12-inch cast iron skillet. Divide between two skillets to avoid overcrowding.
- Arrange potatoes cut-side down, making sure none are touching.
- Roast for 15 minutes. Toss gently, then roast for another 15 minutes. Add up to 5 extra minutes for deeper golden crispiness if needed (or if using larger potatoes).
- Remove from oven and immediately sprinkle with additional fine salt. Serve hot, ideally within the first 30 minutes for maximum crispiness.
Equipment
Buy Now → - Prep Time: 10
- Cook Time: 30
- Category: Side Dish
- Method: Roasted
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