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Seasoned Oven Potatoes Recipe: Crispy & Perfectly Spiced

Golden, crispy-edged potatoes with fluffy interiors and aromatic herb coating featuring earthy rosemary, smoky paprika, and garlic
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Prep Time 10 minutes
Cook Time 35 minutes
Servings: 6
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 2 pounds Yukon Gold potatoes, cut into 1-inch cubes
  • 3 tablespoons olive oil
  • 2 teaspoons garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped (for garnish)

Method
 

  1. Preheat your oven to 425°F and line a large baking sheet with parchment paper. Wash and cut potatoes into uniform 1-inch cubes, leaving the skin on for extra texture and nutrients. Pat them completely dry with paper towels.
  2. In a large bowl, whisk together garlic powder, paprika, rosemary, thyme, salt, and pepper.
  3. Add the dried potatoes to your seasoning bowl, then drizzle with olive oil. Toss thoroughly with your hands or a large spoon, ensuring every piece is evenly coated.
  4. Spread seasoned potatoes in a single layer on your prepared baking sheet. Avoid overcrowding - use two pans if necessary for proper spacing.
  5. Roast for 25-35 minutes, flipping once halfway through. The potatoes are done when they're golden brown on multiple sides and fork-tender inside. Garnish with fresh parsley before serving.

Notes

Cut and season potatoes up to 4 hours ahead and store covered in refrigerator. Pat potatoes completely dry for crispy exterior. Avoid overcrowding pan - use two pans if necessary. Store leftovers in refrigerator for up to 4 days. Reheat in 400°F oven for 8-10 minutes to restore crispiness. Avoid microwaving as it makes them soggy.