Roasted Potatoes
Crispy, golden-brown potato wedges with fluffy, tender centers and a savory garlic-herb crust. These oven-roasted potatoes are the perfect side dish for any meal, from weeknight dinners to holiday feasts. Ready in under an hour with minimal prep, they deliver that irresistible contrast of crunchy exterior and melt-in-your-mouth interior every home cook craves.
For 4 servings
- prep
Preheat the oven and prepare the baking sheet.
1.Position oven rack in the middle and preheat to 425°F (220°C).2.Line a large rimmed baking sheet with parchment paper if using.TIPA hot oven is key — don't rush the preheat. The high temperature creates the crispy exterior. - prep
Cut the potatoes into wedges.
1.Scrub potatoes clean and pat dry thoroughly.2.Cut each potato in half lengthwise, then cut each half into 3-4 wedges, about 1-inch thick.3.Aim for uniform size so they roast evenly.TIPDrying the potatoes well before tossing with oil helps them crisp up instead of steam. - mix
Season the potatoes.
1.In a large bowl, toss potato wedges with olive oil until evenly coated.2.Add minced garlic, chopped rosemary, salt, black pepper, and garlic powder.3.Toss again until every wedge is well seasoned.TIPUse your hands to toss — it distributes the oil and seasoning more evenly than a spoon. - roast
Arrange potatoes on the baking sheet.
1.Spread the seasoned wedges in a single layer on the prepared baking sheet.2.Place them cut-side down for maximum surface contact.3.Make sure there is space between pieces — overcrowding traps steam.TIPCut-side down is the secret to that deep golden crust. Don't skip this. - roast · ~40 min
Roast for 40 minutes, flipping halfway.
1.Roast for 20 minutes, then remove from oven.2.Flip each wedge using a spatula so the other cut side faces down.3.Return to oven and roast another 15-20 minutes until deeply golden and crispy on edges.TIPDon't flip too early — let the first side set and release naturally from the pan. If it sticks, give it another minute. - garnish
Garnish with fresh parsley and serve immediately.
Transfer roasted potatoes to a serving bowl, scatter fresh chopped parsley over the top, and serve piping hot while crispy.
TIPThese are best straight from the oven. They lose crispiness as they sit, so time them to finish just before serving.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat potatoes bone-dry before oiling to maximize steam escape and crispiness.
- 2Arrange wedges cut-side down on the pan for the deepest golden crust.
- 3Don't flip the potatoes before 20 minutes—let the first side set naturally.
- 4Use a heavy-duty rimmed baking sheet to prevent warping at 425°F.
- 5If using parchment, choose unbleached; skip it entirely for extra-crisp bottoms.
- 6For even browning, flip wedges with a thin metal spatula, not tongs.
- 7Serve immediately—these lose crunch as they cool, so finish roasting just before plating.
Adapt it for your goals.
Spicy chipotle
Add 1 teaspoon of chipotle powder and ½ teaspoon of smoked paprika with the seasonings for a smoky, mildly spicy kick that pairs well with Tex-Mex mains.
vegan parmesanVegan parmesan
Toss with 2 tablespoons of nutritional yeast along with the garlic and rosemary; it adds a cheesy, umami note that mimics parmesan without dairy.
lemon herbLemon-herb
Replace the garlic powder with 1 teaspoon of lemon zest and increase rosemary to 1½ tablespoons; the citrus brightens the potatoes for a spring-like side.
Why this is on our healthy list.
Rich in Potassium
Potatoes are one of the best dietary sources of potassium, which supports healthy blood pressure and muscle function.
Good Source of Vitamin C
A serving of these roasted potatoes provides a meaningful amount of vitamin C from the potatoes and fresh parsley, aiding immune health.
Heart-Healthy Fats
Olive oil offers monounsaturated fats that may help reduce inflammation and support cardiovascular health.
Low in Added Sugar
This recipe contains no added sugars, making it a naturally guilt-free side for balanced meals.
Frequently asked questions
Yes, red potatoes work but may be slightly less fluffy; sweet potatoes need a slightly lower oven temp (400°F) and shorter roast time to avoid burning.
