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Crispy Oven Roasted Potatoes

By Martis Guleryan Updated

In short: Toss halved baby Yukon Gold potatoes with olive oil, salt and garlic powder, roast cut-side down on a hot sheet pan at 425°F for 35–40 minutes, then finish with fresh garlic and rosemary. Serves 6.

  • 50 min
  • 6 servings
  • Easy
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Crispy halved roasted baby potatoes with rosemary on a sheet pan and in a terracotta dish
Illustrative AI-generated photo.

Why you’ll love this recipe

These potatoes go with everything, from a weeknight chicken dinner to the Thanksgiving table. Roasting cut-side down on a preheated pan gives each half a flat, deeply golden face.

  • 8 ingredients, most already in your pantry.
  • One pan and about 50 minutes, mostly hands-off.
  • Holiday-friendly — shares the oven with other sides.

Ingredient substitutions

Instead ofYou can use
Baby Yukon GoldsRed potatoes or larger Yukon Golds cut into 1½-inch chunks.
Fresh rosemary1 teaspoon dried rosemary added with the garlic powder at the start.
A spoon lifting crispy rosemary garlic potatoes from a terracotta dish

Crispy Oven Roasted Potatoes

Prep
10 min
Cook
40 min
Total
50 min

Ingredients

Servings
6 servings

Instructions

Tap a step number to mark it done.

  1. Step 1: Heat the oven and pan

    Place a rimmed sheet pan on the center rack and heat the oven to 425°F (220°C). A hot pan starts browning the potatoes immediately.

  2. Step 2: Dry and season

    Pat the cut potatoes dry. Toss them in a large bowl with the olive oil, kosher salt, pepper and garlic powder.

  3. Step 3: Roast cut-side down

    Carefully spread the potatoes on the hot pan, cut-side down, in a single layer with space between them. Roast 25 minutes without stirring.

    Tip: Crowded potatoes steam and turn soft. Use two pans if they do not fit in one layer.

  4. Step 4: Toss and add garlic

    Toss the potatoes with the minced garlic and rosemary. Roast 10–15 minutes more, until deep golden and a knife slides easily into the center.

  5. Step 5: Finish

    Sprinkle with flaky salt and serve hot.

Equipment

Tips for the best results

  • Adding fresh garlic halfway through keeps it from burning and turning bitter.
  • Dark sheet pans brown faster than light ones; start checking at 30 minutes total.
  • Roast alongside other sides at 400°F — just add 10 minutes.

Storage, reheating and freezing

Refrigerator
Refrigerate within 2 hours. Keeps 3–4 days in an airtight container.
Reheating
Reheat in a 400°F oven or air fryer for 8–10 minutes to bring back the crunch. Avoid the microwave, which makes them soft.
Freezing
Not recommended — roasted potatoes turn mealy after freezing.

Frequently asked questions

Should I boil potatoes before roasting?

Not for small baby potatoes. Parboiling helps large chunks of Russet potatoes get extra crunchy, but halved baby potatoes crisp well without it.

Why aren't my roasted potatoes crispy?

They were wet, crowded, or roasted below 400°F. Dry them well, give them space, and use a hot oven and a preheated pan.

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Written by Martis Guleryan

Martis Guleryan is the founder of Joyful Home Cooking and writes and edits the recipes and cooking guides on the site, with a focus on easy weeknight dinners, family-friendly baking and clear, practical steps.

Published , last updated . Read our editorial policy.

Sources and food safety references