Crispy Roasted Gold Potatoes

These crispy roasted gold potatoes are golden brown on the outside, creamy on the inside, and full of savory rosemary and garlic flavor. With just a few basic ingredients and about 5 minutes of prep, they’re a perfect side dish for just about any family dinner. As Keith says, you don’t even need French fries if you’ve got these on the table.

If you love simple potato sides, try these dill roasted potatoes or crispy seasoned roasted potatoes for another easy option.

Before You Get Started

A few small details make a big difference between soggy potatoes and perfectly crispy ones. Keep these tips in mind before you start.

• Dry your potatoes and cut them into even pieces. Pat the potatoes dry after washing so they crisp instead of steam. Cut into uniform bite-sized pieces (about 1-inch), halving small potatoes and quartering larger ones so everything cooks at the same rate. If they’re really tiny, you might not need to cut them at all.
• Be generous with the olive oil. It helps prevent sticking, promotes browning, and gives the potatoes that crispy, almost fried texture on the outside. Don’t be shy here.
• Give them room on the pan. Spread the potatoes in a single layer with a little space between each piece. Overcrowding traps steam and leads to soft, pale potatoes instead of golden, crispy ones. Use two sheet pans if needed.

How to Make Crispy Roasted Gold Potatoes

This recipe comes together fast. A quick toss, one sheet pan, and the oven does the rest. Here’s how to get perfectly golden, crispy potatoes every time:

Step 1: Prep the Potatoes

Preheat the oven to 400°F and line a rimmed baking sheet with foil or parchment paper for easy cleanup. 

Wash the Yukon Gold potatoes and pat them completely dry. Cut them into uniform bite-sized pieces, about 1 inch. 

You don’t need to peel them. The thin gold potato skin gets beautifully crispy in the oven and adds a nice texture.

⇢ Yukon Golds are ideal for roasting. They have just enough waxiness to hold their shape and develop golden caramelization, plus enough starch to stay creamy and buttery on the inside.

Step 2: Season and Toss

In a large bowl, toss the potato pieces with olive oil, minced garlic, fresh rosemary, and kosher salt until everything is evenly coated. Make sure every piece has a good coating of oil.

⇢ Fresh rosemary gives the best flavor, but you can substitute about ½ teaspoon of dried rosemary if that’s what you have on hand.

Step 3: Roast Until Golden and Crispy

Spread the seasoned potatoes in a single layer on the prepared baking sheet. Make sure they’re not piled on top of each other.

Roast for about 40 minutes total, stirring once halfway through so they brown evenly on all sides. 

The total time will vary depending on the size of your pieces and how crispy you like them. They might be done in as little as 35 minutes, or they could need up to 50 minutes.

⇢ Don’t skip the flip. That midway stir is key. It lets the other sides get direct contact with the hot pan for even browning all around.

You’ll know they’re ready when the edges are deeply golden and crispy and the centers are fork-tender. Season with additional salt and pepper to taste before serving.

⇢ Air fryer option: Cook the seasoned potatoes in the air fryer at 400°F for about 15 to 20 minutes, shaking the basket halfway through for even browning. You may need to work in batches to avoid overcrowding.

Serving Ideas

These roasted potatoes go with just about anything. They’re a natural fit alongside steak, roasted chicken, pork, and seafood. Here are some of our favorite pairings:

Beef/Steak: London Broil, Beef Shish Kabobs, Cast Iron Steak, or a Pastrami Reuben Sandwich

Chicken: Rosemary Oven Roasted Chicken, Dutch Oven Roast Chicken, or Smothered Chicken

Pork: Oven Roasted Pork Tenderloin, Pan Fried Pork Chops, or Dutch Oven Pork Roast

They’re equally great with grilled salmon, grilled hamburgers, or oven BBQ chicken thighs.

Tips and Variations

Try different herbs. Rosemary is my favorite, but thyme, parsley, oregano, and dill are all great options. Delicate herbs like basil or chives are best stirred into the potatoes after roasting so they stay fresh and bright. For a dill and lemon twist, check out these dill roasted potatoes.

Add some Parmesan. Toss the hot roasted potatoes with a handful of freshly grated Parmesan cheese right when they come out of the oven. It melts slightly and adds a savory, salty layer.

Scale up or down. Cut the ingredients in half for a smaller batch, or double the recipe (using two sheet pans) to feed a crowd.

⇢ Wondering about oil choices? Olive oil is the go-to for flavor and works well at 400°F. Avocado oil is another good option if you prefer a more neutral taste.

Storage and Reheating

To store: Keep leftover roasted potatoes in an airtight container in the refrigerator for 3 to 4 days.

To reheat: Warm the potatoes in a hot skillet or spread them on a baking sheet and re-crisp in a 400°F oven for about 5 to 10 minutes. The oven or skillet method will give you back that crispy texture. Avoid the microwave if you want to keep the edges crispy.

To freeze: I don’t recommend freezing these potatoes before baking, since frozen potatoes can develop a grainy texture. If you have leftover roasted potatoes you’d like to freeze, wrap them tightly and store for up to 2 months. Reheat directly from frozen on a baking sheet in a 400°F oven for about 10 to 15 minutes.

Frequently Asked Questions