Crispy Oven-Roasted Potatoes Recipe | Yummly
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Crispy Oven-Roasted Potatoes

K: "They turned out crispy and so good. I actually co…" Read More
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Crispy Oven-Roasted Potatoes

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  • 2 1/2 lb. potatoes (3 large russet are best; red are good too)
  • 2 Tbsp. unsalted butter (if using salted butter, cut down on salt)
  • 2 Tbsp. olive oil
  • oil spray (cooking)
  • 1/2 tsp. salt
  • 1 pinch pepper
  • 1/2 tsp. dried rosemary (optional)
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    NutritionView More

    Unlock full nutritional details with subscription

    Calories310Calories from Fat120
    Total Fat13g20%
    Saturated Fat4.5g23%
    Trans Fat
    Calories from Fat120
    Total Carbohydrate45g15%
    Dietary Fiber6g24%
    Vitamin A4%
    Vitamin C100%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Reviewer Profile Image
    K 10 days ago
    They turned out crispy and so good. I actually cooked the potatoes in the microwave, then cut them into cubes. I used a combination of olive oil and butter and a seasoned salt with additional rosemary. They were delicious.
    Reviewer Profile Image
    kathy cook 2 months ago
    Awesome flavor. family loves it
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    Jules Thomas 3 months ago
    Amazing and worth the waiting. I add my own seasoning and more oil than it asks. This is my favorite potato recipe.
    Reviewer Profile Image
    Cadogan 4 months ago
    Outstanding, now one of my favorite ways.
    Reviewer Profile Image
    Ross 9 months ago
    its ok but no better than regular roast spuds.
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    Mathis Beutler 10 months ago
    So good! Seems like such a simple side but usually I just wing it and sometimes it’s not good. This time I followed the recipe exactly and got perfection. I added a little green onion garnish and served with steak. Then in the morning reheated the leftovers in the oven for 10 minutes to have with an omelette and topped with salsa. 😋
    Reviewer Profile Image
    Emily Slatten 10 months ago
    Very good, very easy!
    Reviewer Profile Image
    Julia Mackenzie a year ago
    These are the best potatoes I have ever made. My husband loves these so much. I decided to try adding carrot chunks with the potatoes this time. Did not disappoint! 🤤🤤
    Reviewer Profile Image
    Barbara a year ago
    Fantastic! Not dry. Crunchy on the outside, moist on the inside! Definitely a repeat recipe
    Reviewer Profile Image
    Debbie D. a year ago
    These turned out perfect. They were really good. I would make again. i added some garlic powder and onion powder.
    Reviewer Profile Image
    Jemma a year ago
    Great! I used baby yukon potatoes, boiled and sliced in half. I didnt bother flipping them and set the oven at 425. They were crispy on the bottom and a perfect side.
    Reviewer Profile Image
    Debbie Dennis a year ago
    Great! I melted butter with chopped garlic and added olive oil then poured so we the potatoes. Added designing salt and pepper! Yum!
    Reviewer Profile Image
    HippieGal a year ago
    Great flavor, great texture and easy to make. Best oven roasted potatoes I’ve ever made!
    Reviewer Profile Image
    Lucy DeMayo a year ago
    always make these with my breakfast dinners :)
    Reviewer Profile Image
    Kilah Guns a year ago
    Delicious! At first it seemed like a lot for “just potatoes” but it actually cuts down a lot of time, since potoates usually take forever. Seasoned to my liken and they’re absouelty amazing! Some turmeric & onions really set this off!
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    Leann Mazur a year ago
    So good. I had tried other oven recipes but it never seemed to crisp on the outside like I wanted. These were perfect.
    Reviewer Profile Image
    Mike s. a year ago
    Excellent. I suggest before cooking just a light hit with the masher to create some smaller bits with edges that will really get crisp. For the last 10 minutes Idrizzled some olive oil over the potatoes. Super crispy yet creamy inside. This one is a keeper! 12/21 - Made it again and this time when they were done I added the juice of half a lemon, pepper and crumbled feta as an awesome side to souvlaki
    Reviewer Profile Image
    Naja a year ago
    Loved it so much last night, we’re making it again today!
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    Angela Sparks a year ago
    Turned out to be the best roast potatoes I’ve made in 40+ years! Tossed them with some tarragon at the end. Definitely a keeper!
    Reviewer Profile Image
    Kay Car a year ago
    Made several times and used Yukon Gold potatoes— Excellent Every Time! Most recently, served with Rosemary Lamb Chops!
    Reviewer Profile Image
    Dan Salmon a year ago
    Great recipe, one of our favorites
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    Melissa Howes a year ago
    Simple and tasty. Good for any main course.
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    Doug B a year ago
    The best, creamiest, crispiest, dang potatoes- EVER
    Reviewer Profile Image
    Cricket62 2 years ago
    Love it! Crispy , creamy and delicious!! Season anyway you want! Big hit with the teenagers!!
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    TH 2 years ago
    Good easy enough taters
    Reviewer Profile Image
    Jeff E. 2 years ago
    Perfect! I added 1/2 teaspoon of both rosemary and thyme (remember me to one who lives there...sorry about that Scarborough Fair It turned out fantastic!
    Reviewer Profile Image
    Weese 2 years ago
    Dah-licious! Used Italian seasoning instead of plain Rosemary. This is the second time I've made this and it's my new go-to for roasted potatoes.
    Reviewer Profile Image
    Sharon Thorsen 2 years ago
    The potatoes were amazing. I put finely chopped garlic in the butter/olive oil mixture, everyone loved them.
    Reviewer Profile Image
    Donna 2 years ago
    These potatoes were sooo good! I did use the baking soda and I did not turn them because I was being lazy !! They still came out crispy on both sides, they were perfect alongside of my roast beef.
    Reviewer Profile Image
    Rachel 2 years ago
    very good! extremely good!!! if i hadn’t been able to taste anything for years and was suddenly able to, this would be the first thing I’d want to try again. i hope the taste of these potatoes is etched into my tongue for the rest of my life.