Crispy Roasted Gold Potatoes

These crispy roasted gold potatoes are tossed with olive oil, garlic, and fresh rosemary, then baked until golden brown on the outside and creamy on the inside. A simple, flavorful side dish that goes with just about everything.

Course Side Dish

Cuisine American

Keyword crispy roasted potatoes, oven roasted potatoes recipe, roasted golden potatoes, yukon gold roasted potatoes

Prep Time 10

Cook Time 40

Total Time 50

Servings people

Calories 116kcal

Author Blair Lonergan

Equipment

Rimmed baking sheet

Ingredients

24 ounces Yukon Gold potatoes or baby gold potatoes, cut into uniform 1-inch pieces
2 tablespoons olive oil
2 cloves garlic, minced (about 2 teaspoons) (or use ½ teaspoon of garlic powder)
2 teaspoons minced fresh rosemary (or use ½ teaspoon dried rosemary)
½ teaspoon kosher salt

Instructions

Preheat the oven to 400°F. Line a rimmed baking sheet with foil or parchment paper for easy cleanup.
Wash and dry the potatoes thoroughly. Cut into uniform bite-sized pieces, about 1 inch (or leave whole if they're very small).
In a large bowl, toss the potatoes with olive oil, garlic, rosemary, and salt until evenly coated.
Spread the potatoes in a single layer on the prepared baking sheet, leaving a little space between each piece.
Roast for about 40 minutes, stirring once halfway through, until the potatoes are golden brown and crispy on the outside and fork-tender on the inside. The total roasting time will vary depending on the size of your pieces and how crispy you like them. They may be done in as little as 35 minutes, or they might need up to 50 minutes.
Season with additional salt and pepper to taste. Serve warm.

Video

Notes

Dry your potatoes well before tossing with oil and seasonings. Extra moisture causes steaming instead of crisping.
Cut potatoes into uniform pieces (about 1 inch) so they cook evenly. Halve very small potatoes, quarter larger ones.
Don't crowd the pan. A single layer with some space between pieces is key for crispy edges. Use two pans if needed.
Use generous olive oil. It helps with browning, prevents sticking, and gives a crispy, almost fried texture.
Fresh rosemary is best, but ½ teaspoon of dried rosemary works in a pinch.
Stir halfway through roasting for even browning on all sides.
Air fryer option: Cook at 400°F for 15 to 20 minutes, shaking the basket halfway through. Work in batches to avoid overcrowding.
Try other herbs: Thyme, parsley, oregano, and dill all work well. Add delicate herbs like basil or chives after roasting.
Add Parmesan: Toss hot potatoes with freshly grated Parmesan for extra flavor.
Storage: Refrigerate leftovers in an airtight container for 3 to 4 days. Reheat in a 400°F oven or hot skillet until crispy.
Freezing: Not recommended before baking. Leftover roasted potatoes can be frozen for up to 2 months. Reheat from frozen on a baking sheet at 400°F for 10 to 15 minutes.

Nutrition