Crispy roasted potatoes are a side dish that never goes out of style. With just a few ingredients, they bake up golden brown, fluffy inside, and irresistibly crisp on the edges. Fresh thyme sprinkled on at the end gives them a pop of color and a touch of herb flavor, making them feel rustic yet refined. If you love this recipe, try our Parmesan Garlic Roasted Potatoes for a cheesy version.
Why You’ll Love This Recipe
This recipe makes roasted potatoes that are simple enough for weeknights, yet elegant enough for the holidays. They pair beautifully with just about everything, from oven roasted chicken to marinated steak bites. Plus, they require minimal prep time and clean up, making them one of the most versatile side dishes you can keep in your rotation.
Tips for the Best Crispy Roasted Potatoes
- Dry thoroughly: Moisture prevents crisping, so pat potatoes very dry before seasoning.
- Spread them out: Give potatoes space on the pan so they roast instead of steam.
- Cut side down: If halved, placing the cut side down helps them caramelize beautifully.
- Use high heat: A hot oven ensures crispy edges and fluffy centers.
Variations to Try
For a fresh twist, swap thyme for rosemary, parsley, or dill. Add a pinch of smoked paprika or red pepper flakes for a flavor boost, or finish with parmesan cheese for a savory crust. For something bright, toss the potatoes with lemon zest just before serving.
Storage and Reheating
Leftover roasted potatoes keep well in an airtight container in the refrigerator for up to 4 days. Reheat in a 400°F oven or air fryer until hot and crisp again.
Roasted Potatoes
Ingredients
- 1 ½ pounds baby potatoes, halved if larger than bite-sized
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- fresh thyme, for garnish
Instructions
- Preheat the oven to 425°F. Line a large sheet pan with parchment paper.
- Rinse the baby potatoes under cold water and dry them thoroughly using paper towels. Moisture will prevent them from crisping up.
- In a medium mixing bowl, add the potatoes, olive oil, kosher salt, black pepper, and garlic powder. Toss well using a spatula or large spoon until the potatoes are evenly coated.
- Spread the potatoes out onto the prepared sheet pan in a single layer, cut side down if halved, with space between each one for better browning.
- Place the pan in the oven and roast for 25 to 30 minutes, or until the potatoes are golden brown and crispy on the outside and tender when pierced with a fork.
- Remove the pan from the oven and let the potatoes cool slightly. Just before serving, sprinkle with fresh thyme leaves.
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