Crispy Oven Roasted Potatoes

Oven roasted potatoes in a serving bowl with a bowl of chimichurri

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1 1/2 pounds baby Yukon Gold potatoes or Dutch yellow Potatoes

1/2 cup olive oil, divided

2 tablespoons paprika

1/2 tablespoon kosher salt

1/2 teaspoon garlic powder


Preheat the oven to 500°F and place a baking sheet inside. Set a time for 30 minutes. 

Meanwhile, slice the baby potatoes in half and set aside. In a large bowl whisk 1/4 cup + 2 tablespoons of the olive oil and the paprika, salt, and garlic powder together. Add the potatoes and toss to coat.

When the oven has been preheating for the entire 30 minutes, carefully remove the screaming hot pan and place it on a trivet or surface that is heat safe. Pour the remaining 2 tablespoons of oil onto the hot pan, then pour the seasoned potatoes onto the pan. Use tongs or a fork to quickly flip the potatoes cut side down on the pan and arrange them so that they are in an even layer. 

Reduce the oven temperature to 425°F. 

Bake the potatoes for 25-30 minutes depending on size*, do no disturb them. When the time is up remove the potatoes from the oven and transfer the potatoes to a serving vessel immediately. Serve with your favorite dipping sauces.  


Cook time reflects the 30 minutes needed to preheat the oven.

*The oven roasted potatoes in the images and video took 30 minutes to cook. 


Keywords: potatoes, crispy oven potatoes, easy potato recipe, oven roasted potatoes

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