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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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|Calories310Calories from Fat120
|% DAILY VALUE
|Calories from Fat120
|% DAILY VALUE
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Jim 5 months ago
Easy, delicious, crunchy, savory. Thanks for recipe.
Caitlin Godfrey 10 months ago
came out perfectly, I did add the pinch of baking soda when boiling the potatoes. These were a hit!
Julie Repass a year ago
Turned out just as described. Creamy in the middle and crispy on the outsides. Will make again!
Gwen Peirce a year ago
My whole family loves this recipe!
Julie Moreland Jacovec a year ago
My new favorite potato recipe! I thought I messed them up because the potatoes seemed a little soft before I put them in the oven. However, they did crisp up in the oven. Everyone in my family enjoyed them.
Marilyn G. a year ago
Delicious and flavorful
Mary Ann Larson a year ago
They were pretty good.
Stephanie Mattila a year ago
Potatoes were great, just a little bland. Next time I’ll add lots of minced garlic and maybe some garlic salt. Otherwise, yum! Update: I added garlic salt, Mrs Dash, parsley, and grated Parmesan. DELISH!
Babs Chase a year ago
They were delicious!
K a year 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.
kathy cook 2 years ago
Awesome flavor. family loves it
Jules Thomas 2 years ago
Amazing and worth the waiting. I add my own seasoning and more oil than it asks. This is my favorite potato recipe.
Cadogan 2 years ago
Outstanding, now one of my favorite ways.
Ross 2 years ago
its ok but no better than regular roast spuds.
Mathis Beutler 2 years 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. 😋
Emily Slatten 2 years ago
Very good, very easy!
Julia Mackenzie 2 years 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! 🤤🤤
Barbara 2 years ago
Fantastic! Not dry. Crunchy on the outside, moist on the inside! Definitely a repeat recipe
Debbie Dimko-Pincombe 2 years ago
These turned out perfect. They were really good. I would make again. i added some garlic powder and onion powder.
Jemma 2 years 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.
Debbie Dennis 2 years ago
Great! I melted butter with chopped garlic and added olive oil then poured so we the potatoes. Added designing salt and pepper! Yum!
HippieGal 3 years ago
Great flavor, great texture and easy to make. Best oven roasted potatoes I’ve ever made!
Lucy DeMayo 3 years ago
always make these with my breakfast dinners :)
Kilah Guns 3 years 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!
Leann Mazur 3 years ago
So good. I had tried other oven recipes but it never seemed to crisp on the outside like I wanted. These were perfect.
Mike s. 3 years 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
Naja 3 years ago
Loved it so much last night, we’re making it again today!
Angela Sparks 3 years 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!
Kay Car 3 years ago
Made several times and used Yukon Gold potatoes— Excellent Every Time! Most recently, served with Rosemary Lamb Chops!
Dan Salmon 3 years ago
Great recipe, one of our favorites