Crispy Oven-Roasted Potatoes

These golden, crispy potatoes are going to make everyone at your dinner table super happy! Families love how perfectly crispy they get on the outside while staying fluffy inside. The best part is they’re ready in just 30 minutes with almost no work from you.

Recipe Details

Timing & Servings: Active Time: 10 minutes, Total Time: 30 minutes, Serves: 6 people.

Nutrition Profile: Sesame-Free, Diabetes-Friendly, Nut-Free, Dairy-Free, Soy-Free, Vegan, Vegetarian, Egg-Free, Gluten-Free.

Nutrition Facts (per serving): 124 Calories, 5g Fat, 19g Carbs, 2g Protein.

Ingredients You’ll Need

Small Yukon Gold potatoes: You’ll need 1½ pounds of these little golden beauties, which is about 4 cups when halved. Yukon Golds are perfect because they get crispy outside but stay creamy inside!

Extra-virgin olive oil: Just 2 tablespoons of good olive oil will help everything get golden and delicious. This is what makes the potatoes crispy and adds amazing flavor.

Whole-grain mustard: 2 teaspoons of this tangy mustard gives the potatoes such a wonderful flavor boost. It’s the secret ingredient that makes these special!

Onion powder: 1 teaspoon adds that sweet, savory onion taste without any chopping. So much easier than fresh onions for this recipe.

Salt: ¾ teaspoon brings out all the other flavors perfectly. Don’t skip this – it makes everything taste better!

Garlic powder: ½ teaspoon gives you that garlicky goodness in every bite. Much easier than mincing fresh garlic.

Ground pepper: ½ teaspoon adds just the right amount of warmth and spice. Black pepper works perfectly here.

Fresh dill: 1 tablespoon chopped fresh dill goes on at the end for a bright, fresh finish. It makes the whole dish taste so fancy!

How to Make Crispy Oven-Roasted Potatoes

Step 1: Move your oven rack about 6 inches from the broiler and heat to 425°F. Grab a medium bowl and toss the halved potatoes with olive oil, mustard, onion powder, salt, garlic powder, and pepper. Mix everything until all the potatoes are nicely coated with the seasoning mixture.

Step 2: Spread the seasoned potatoes in a single layer on a large rimmed baking sheet. Make sure it’s broiler-safe! Don’t crowd them – they need space to get crispy.

Step 3: Roast for about 15 minutes until they’re lightly browned and tender when you poke them with a fork. Give them a good stir to flip them around.

Step 4: Turn your oven to broil and watch them closely for 3 to 4 minutes. They’ll turn golden brown and get super crispy! Transfer to a platter and sprinkle with that fresh dill.

Easy and Quick Crispy Potatoes Version

Want to make this even faster? You can use baby potatoes and skip the halving step! Just wash 1½ pounds of tiny potatoes and toss them whole with all the same seasonings. They might need an extra 5 minutes in the oven, but you’ll save chopping time. The crispy outsides and fluffy insides will be just as amazing!

Serving Ideas

These crispy potatoes are perfect alongside roasted chicken or pork chops for a complete meal. They also taste amazing with grilled fish or a simple green salad. For a cozy dinner, serve them with roasted vegetables and some crusty bread.

Storage

Store leftover potatoes in the fridge for up to 3 days in a covered container. To reheat, pop them back in a 400°F oven for 5-8 minutes until they’re crispy again. The microwave will work but they won’t be as crispy.

Substitutions

No Yukon Gold potatoes? Red potatoes work great too! Don’t have whole-grain mustard? Regular Dijon mustard is a perfect swap. Out of fresh dill? Try fresh parsley or even dried dill – just use 1 teaspoon instead of 1 tablespoon.

Pro Tips

• Don’t skip the broiling step: This is what makes them extra crispy and golden!
• Use a broiler-safe pan: Regular baking sheets might warp under the broiler heat.
• Cut potatoes evenly: Same-sized pieces cook at the same rate.
• Don’t overcrowd: Give potatoes space so they roast instead of steam.
• Watch during broiling: They can go from golden to burnt quickly!

FAQs

Can I make these potatoes ahead of time?

You bet! You can cut and season the potatoes up to 4 hours ahead. Just keep them covered in the fridge until you’re ready to roast. They might need an extra minute or two in the oven if they’re cold.

What if I don’t have a broiler?

No worries! Just roast them at 450°F for about 20-25 minutes total, stirring once halfway through. They’ll still get beautifully golden and crispy.

Can I use other types of potatoes?

Sure! Red potatoes work wonderfully, and even baby potatoes are great. Just avoid russets – they tend to fall apart and don’t get as crispy.

How do I know when they’re done?

They should be golden brown and crispy on the outside, and a fork should go through them easily. The broiling step at the end gives them that perfect crispy finish!

I’d love to hear how these crispy potatoes turned out for you! Did your family love them as much as mine does? Share your cooking wins in the comments – we’re all here to cheer each other on in the kitchen!