My Favorite Roasted Potatoes


This is my go to recipe for potatoes. My whole family adores them so much that I usually make double batches of it. They cook up crispy on the outside and soft on the inside and are super easy to throw together. I often make enough to have leftovers and serve them with eggs the next morning- just heat them up in a frying pan quickly. I even make them on nights we have breakfast for dinner and make breakfast bowls out of them. They are sooooo good. 


They are super easy because you don’t have to stand over a frying pan making them- just chop, season and bake. I will usually peel the potatoes if they are not organic but if they are organic, I just leave the peels right on and they are great. Even my two littlest ones who don’t like potatoes eat these and that is a huge win when all six of us can agree and love something!




My Favorite Roasted Potatoes
Update (10/19/14): I have been making these a lot with yellow potatoes and am loving them this way- they really hold their shape and don't break down as easy. I have also not melted the butter first but thrown it cut up into the pan with the potatoes and other ingredients- just making sure to stir the potatoes in the oven as it melts. This has seemed to work great. Yields- 4 side dish sized servings, can easily be halved or doubled
Prep Time
10 min
Cook Time
45 min
Prep Time
10 min
Cook Time
45 min
  1. 2 Lbs of white or yellow potatoes (peeled or unpeeled), cut into 1/2 inch pieces. (Sometimes russet potatoes work o.k. but tend not to hold their shape as well)
  2. 2 Tbsp melted butter
  3. 2 Tbsp olive oil
  4. 2 tsp dried parsley
  5. 1 tsp paprika (smoked paprika is really good here)
  6. 1/2 tsp salt
  7. 1/4 to 1/2 tsp of freshly ground black pepper (to taste)
  8. 1/4 tsp of garlic powder (or cut up several garlic cloves and mix in)
  1. Preheat oven to 425°F. Place potatoes in a 9 x 13 pan.
  2. Pour melted butter and olive oil over potatoes and add the remaining ingredients. Stir together until potatoes are evenly coated.
  3. Place in oven and and bake, stirring every 15 minutes (so they evenly crisp and don't stick to pan), until potatoes are tender and starting to brown in spots and get crispy. This will take about 45-55 min.
  1. They can be cooked at a lower temp if you are cooking other food that requires a lower temp. You just may have to cook longer or you may have to turn up the oven temp at the end to crisp them up a bit. (They are great not crispy too!)
Amy Kay's Kitchen


57 Responses to My Favorite Roasted Potatoes

  1. I love this recipe! I’ve got family living with me right now, so I double the oil and seasonings and make five pounds of yukons, it’s so delicious!

  2. making these for first time,adding some BBQ seasoning as well since i will be making bbq chicken to go with them, adding it all togther to make BBQ chicken English pasties , kids request

  3. This was delicious! I made it twice… in one day. Breakfast and dinner. Usually my hubby doesn’t like the same thing twice in a row but he definitely didn’t complain. I used russet potatoes and I made it in a glass Pyrex dish. I added a little extra olive oil (to prevent sticking like others mentioned) and used a flat ended wooden spoon to stir them around every 15 minutes and didn’t have any problems with them falling apart. The last 3-5 minutes I broiled them to make them a little more crispy. Absolutely delicious!!! Thank you!!!

  4. Hey! Just made this as a side dish with our dinner tonight (schnitzel) and it was awesome! I used a stainless steel 9×13 cake pan and the potatoes were just enough to cover the pan in a single layer. Not a single potato stuck to the bottom and you could taste the gorgeous butter flavor in every bite. I can’t wait to make this again and experiment with other seasonings (old bay and curry are on the list!) Thank you for sharing this recipe, for once a Pinterest find did not disappoint. I will be trying more of your recipes!!! 🙂

    • Note: I used the broiler towards the end to get a nice crisp on the top but the bottoms of the potatoes were crispy prior to broiling.

  5. I had the same problem as Dorene. They stuck badly and fell apart a lot. I was really looking forward to them being crispy, but they were super delicious anyway! I used new bag of gold potatoes and followed the recipe. May try baking them in cast iron next time or the broiler trick – maybe both. They were great, but can’t wait to get them to come out crispy. Thanks for the recipe!

    • I have had the best luck in a glass or cast iron pan. Make sure to stir frequently especially towards the end of the cooking time 🙂

  6. Oh my goodness these were AMAZING!!!! I think I devoured half by myself. I made a double order and I am going to use leftovers along side eggs and bacon in the morning. Best home fries and dinner potatoes all wrapped into one recipe! Thanks so much for sharing!

  7. I made these for a group of 8 adults. I used 5 lbs of yellow potatoes and adjusted the rest of the ingredients accordingly. I cubed the potatoes and put them in large Ziploc bag. Then I mixed the butter, oil and spices together and put it in the bag with the potatoes. That way I could easily coat all of them. I put the coated potatoes in a large jelly roll plan and baked them, stirring and turning every 20 minutes for a little over an hour. They were delicious! I couldn’t believe how much the potatoes cooked down. I started with what looked to be a lot, but after they cooked down, it was about half the amount. I didn’t have any left over. If you have big eaters, you might want to make 10 lbs. You would need to use two jelly roll pans. Thanks for the recipe!

  8. My one year old daughter loves these potatoes they were done before the other food and she couldn’t wait had to have a bowl thank you for the recipe

  9. Hi Amy…saw your name and had to smile, since I go by Amy K. So think I will follow you and see all the amazing things you have to show. By the way your potatoes really sound delish. Think I will whip up a batch.

  10. How would this work making them ahead of time and reheating? I want to make for Christmas dinner but have several things going in the oven at once. Thanks, they sound yummy.

    • I have actually wanted to try that myself but haven’t yet. I’m not sure if the onion would burn but probably not as long as you keep stirring every so often.

  11. I’m going to try this recipe this weekend for 10, so I’m wondering “do I use the same size pan (9×12) when I double the recipe? This sounds terrific.

  12. When pinning through Pinterest I have never been able to print a recipe. If I select the address of the page I’m on, copy then go my browser and paste and get to a web site that way, I can then select print and it works.
    These potatoes look yummy. I can’t wait to try them. Thank you for sharing.

    • I honestly never used red potatoes. I know they hold there shape better than a lot of other potatoes but might be harder to cook through. My best advice is to give it a try and see how it works- just adjust baking time as needed.

    • I make these a lot with baby red potatoes. I also use minced garlic. My grandchildren beg me to make these potatoes!

  13. I used russet p otatos and added a little extra Olive oil and butter and they didnt stick at all. Also my p otatos didnt fall apart too bad a couple smaller one did but I just stirred them gently. Also to add a little crisp I broiled them on low for the last 10 minutes. They were so yummy! What a easy good recipe! Thank you:)

  14. I used regular russet potatoes and they did fall apart and did stick but oh my they were so delicious. I think it’s the first time we’ve not had leftover potatoes. This is a keeper for sure!

    • I agree- even using potatoes that tend fall apart end up good- I usually use what I have- my husband loves the bits that get really crisp when this happens!

  15. I cooked these tonight for dinner. Mine stuck to the dish and kind of fell apart even though I stirred them every 15 minutes.

    • I am sorry and have had this happen myself. It’s usually if I use a different kind of potato or use potatoes near the end of their shelf life. I have updated the recipe since I have noted yellow and white potatoes have worked best (esp yellow) which makes sense since I believe they are medium starch potatoes which hold shape better.

  16. I made these tonight. I have made roasted potatoes before, but this was a hit! Both my husband and daughter ssid, “the potatoes are really good, tonight.” I followed the recipe to the tee. Even broke out measuring spoons, which I rarely do. The seasoning was just rught, thanks for sharing.

    • I am so glad you liked them! I rarely measure with cooking either- so it took me a bit to figure out the amounts that I put in this recipe. Thanks for commenting 🙂

    • Not sure what happened, but thanks for letting me know. I just test printed it here ok. Maybe it could be a temporary glitch. But it seems to be working ok now. Thanks for stopping by and I hope you give the recipe a try!

  17. Your potatoes look so good I can’t wait to bake them this week end I have tried so many of your recipes and have loved them all

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