Crispy Oven-Roasted Potatoes are the ultimate in simplicity and taste. This recipe transforms the humble potato into buttery, golden, crunchy delights with a luscious, fluffy interior that will leave you craving for more.
Jump to:
Why You'll Love This Recipe
- Perfectly Crisp: This recipe guarantees the ultimate crispness on the outside of the potato while ensuring a fluffy, light interior. The contrast in textures is truly delicious with the recipe producing perfectly crispy potatoes every time.
- Versatile: Crispy oven-roasted potatoes can be a part of almost any meal. They make a splendid side dish for meat and vegetarian entrées alike or can star as the main course for a simple, satisfying meal.
- Simple to Make. The ingredients for this recipe are pantry staples, and the steps are straightforward. You can easily whip up a batch of these potatoes in a little over an hour.
- Crowd Pleaser: Whether you're cooking for a family dinner, a potluck, or a festive holiday feast, this recipe is a surefire crowd-pleaser.
Ingredients: Here's What You'll Need
This simple recipe uses simple ingredients.
- The Potato: I like to use Yukon Gold potatoes in this recipe. However, russet potatoes will also work.
- Unsalted Butter: The potatoes are oven roasted in unsalted butter to produce a delicious buttery and crispy taste.
- Flavorings: The flavorings are simple - Kosher salt and freshly ground black pepper.
Steps: Here's How To Make This Recipe
- The first thing that I did was peel and slice the potatoes. It wasn't exact, but the slices were between ⅛ and ¼-inch thick.
- After placing the sliced potatoes in a large bowl, I melted the butter in a microwave-safe measuring cup and poured the melted butter over the potatoes. I added some Kosher salt and pepper and stirred the potatoes with a wooden spoon to coat them evenly.
- At this point, I spread the potatoes in an even layer on a large baking sheet that had been lined with non-stick aluminum foil. I then drizzled any butter remaining in the bowl evenly over the potatoes.
- I baked the potatoes in a preheated 375°F oven for 30 minutes. After 30 minutes, I removed them from the oven, flipped each potato slice over, and returned them to the oven for another 30 minutes.
After the second 30 minutes, the potatoes were golden brown and ready to be devoured. They were amazing.
Whether you're hosting a dinner party or making a family meal on a Sunday night, these crispy oven-roasted potatoes in butter will impress even the pickiest eater. Yum!
Frequently Asked Questions
The best potatoes for oven roasting are starchy potatoes, such as Yukon Gold or russet potatoes. These potatoes have a high starch content, which helps them to crisp up in the oven.
I consistently peel the potatoes when I make this recipe. I've not tried the recipe with unpeeled potatoes, but I think that should work fine.
Parboiling the potatoes before roasting can help to shorten the cooking time. However, it is not necessary to parboil them, as is the case in this recipe.
It is important not to overcrowd the baking sheet to keep the potatoes crispy. Also, I like to flip the potatoes halfway through the cooking to ensure the crispiest potatoes.
These potatoes are best eaten straight from the oven. However, leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the potatoes in a single layer on a baking sheet and roast for 10-15 minutes at 375°F or until heated through.
Recipe Tips and Tricks
- Before tossing the potatoes in butter, make sure that they are dry. This will enhance the crispiness.
- I like to roast the potatoes on a baking sheet lined with nonstick aluminum foil. This will help to prevent the potatoes from sticking to the pan.
- The potatoes should be roughly the same thickness to ensure even cooking. You can use a mandoline or a food processor with a slicing disk here.
- These potatoes are the perfect side dish for a number of different entrees. in fact, they pair quite nicely with my Slow Roasted Pulled Pork.
Other Delicious Potato Recipes
If you're a fan of potatoes like I am, you should check out these awesome recipes:
- Easy Crispy Parmesan Roasted Potatoes (A Perfect Side Dish)
- Best Grated Potato Galette à la Julia Child Recipe
- Easy Crispy Mojo Potatoes - Shakey's Copycat
- Pommes Anna (a.k.a. Potatoes Anna)
- Irish Stacked Potato Bites
- Irish Pan Haggerty
- Crispy Loaded Potato Smashers
- Easy Stove Top Roasted Potatoes (Crispy and Delicious)
I hope you liked this recipe for Crispy Oven-Roasted Potatoes as much as I do. If so, please consider rating it and leaving a comment. Also, if you’d like to receive notifications of new posts by email, enter your email address in the Subscribe box.
Thank you so much for visiting Pudge Factor. I hope you’ll come back!
Recipe
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox. Plus, enjoy weekly doses of culinary inspiration as a bonus!
By submitting this form, you consent to receive emails from Pudge Factor.
Crispy Oven-Roasted Potatoes
Ingredients
- 1 pound (16 ounces) potatoes peeled and sliced between ⅛ and ¼-inch thick (See Tip1)
- ½ cup (4 ounces, one stick) unsalted butter, melted
- 1 teaspoon Kosher salt, more or less to taste
- ¼ teaspoon freshly ground black pepper, more or less to taste
Instructions
- Preheat oven to 375°F. Line a large rimmed baking sheet with nonstick aluminum foil; set aside.
- Place sliced potatoes in a large bowl. Pour melted butter over the potatoes. Add salt and pepper. Stir with a wooden spoon to thoroughly coat the potatoes. (See Tip 2)
- Place potatoes in a single layer on the prepared baking sheet. Drizzle any butter remaining in the bowl evenly over the potatoes.
- Bake at 375°F for 30 minutes. Remove from oven; turn potatoes and cook for an additional 30 minutes or until golden brown.
- Yield: 4 servings.
Tips/Notes
- I like to use the slicing disk on my food processor to slice the potatoes. A mandoline or sharp knife will also work.
- Make sure that the potatoes are dry before tossing them in butter.
