oven roasted potatoes

Roasted potatoes may sound like a no-brainer, but there’s lots of different methods out there! This is my own version based off all the recipes that claim to be the best.

I prefer my roasted potatoes to have crisp, browned exterior + a fluffy interior. Here’s how I do it.

Choose the right potato.

Potatoes vary based on their how starchy or how waxy they are. Starchy potatoes work great for fluffy, baked potatoes. While waxy hold up well in stews or cold potato salads. You gotta choose the right tater for the job! I prefer Yukon Gold, but also enjoy using red potatoes, too! Check out this general guide for more info.


Precook the potatoes before roasting = soft inside

I typically microwave my potatoes to save on time + dishes, however, you may also opt to cube your raw potatoes and gently boil for a few minutes instead. You don’t want them to be soft enough to mash or fall apart, nor do you want them to be completely raw & hard. Find that sweet spot.


Cook on very high heat, close to the oven coils = crisp outside

Almost like getting a sear on a piece of meat, you want to put your pan very close to very high heat to get that same crispy layer.


Season generously.

Greg + I have an obsession with putting steak seasoning on like everything. It’s our version of adding salt + pepper. We are currently using this one however, any blend will work. Alternatively, you may individually add salt, pepper, garlic/onion powder, etc. Blends just simplify it a bit!


Flip intentionally.

Here’s where the labor of love comes in. You can toss them around with a spatula, however, I find this to not be very effective as ensuring each potato gets turned over to expose another raw side to the hot bottom of the pan. It’s probably a little obsessive, but I individually turn each piece over with my hands — yes, I do burn my fingertips sometimes, but its worth it. Just kidding. I also use lovely gloves [similar to these] gifted to me by my mother-in-law. [Hi, Karen!!]


oven roasted potatoes

  • Prep Time: 10m
  • Cook Time: 45m
  • Total Time: 55m
  • Yield: as many as you desire
  • Category:


  • yukon gold potatoes, washed + dried
  • oil of choice
  • steak seasoning


  1. Adjust oven rack to lower third. Preheat oven to 450°F.
  2. Line a large baking sheet with foil or silicone mat for easier clean-up. Lightly grease with cooking spray, oil mister, or drizzle of oil.
  3. Stab each potato a few times with a fork/knife. Place potatoes on a microwave-safe dish + heat for 5 minutes, or until they just begin to soften.
  4. Carefully slice eat potato into bite-sized, uniform chunks. Place on baking sheet, being careful not to overcrowd.
  5. Add additional oil on top of potatoes, tossing to lightly coat. Add seasoning to taste, tossing to distribute.
  6. Bake, on low rack, for 25 minutes.
  7. Remove from oven + flip potatoes to begin browning a different side. Bake 10 more minutes. Remove + flip one final time before baking another 10 minutes.
  8. Let cool for several minute before enjoying!

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