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If there’s one side dish that disappears faster than I can plate it, it’s these crispy roasted potatoes. Golden bottoms. Buttery centers. The kind of crunch that makes you reach for just one more… and then two.
This isn’t some over-complicated recipe with twenty steps. It’s the kind of thing you throw together with what you already have in the pantry—and it still feels like you put in effort. These potatoes show up for you every time.
And while I love them, I have to say—my younger sister is the potato fan in our family. She’ll sneak potatoes into any dish if you give her half a chance. She’s a full-grown adult now and still swears they’re the best part of every meal. Honestly? I don’t blame her.
Why You’ll Love These Crispy Roasted Potatoes
- Perfectly golden bottoms with soft, fluffy middles
- Uses just 7 pantry-friendly ingredients
- Goes with everything (and I mean everything)
![Hero Image of Crispy Roasted Potatoes]
Recipe At a Glance
Kitchen Time: 10 min prep, 30–35 min oven time
Feeds: 4–6 hungry folks
Difficulty: Almost too easy
Make Ahead: Yep—parboil now, roast later
Adaptability: Swap the spice, switch the herb—your call
What You’ll Need
Potatoes
- 1 kg small round potatoes, halved
(Baby Yukon or red potatoes work great—no peeling required) - 1 large onion, sliced (optional, but highly recommended—Mamy loves it, so I always add it too)
For the Flavor Mix
- 2 tbsp butter, melted
- 1 tbsp extra virgin olive oil
- 1 tbsp apple cider vinegar
- 1 tbsp paprika
- A dash of Baharat (Syrian spice mix)
- Fresh thyme, to taste
Helpful Tools:
- Sturdy mixing bowl – to toss with zero mess
- Parchment Paper – so nothing sticks and clean-up stays easy
Prep & Cook
1. Whisk up your seasoning.
In a big bowl, mix the melted butter, olive oil, vinegar, paprika, Baharat, and thyme. It should look glossy and smell amazing.
2. Wash and halve your potatoes.
Scrub those little guys well and cut them in half—skins stay on for extra texture.
3. Slice the onion.
If you’re using it (and I always do—Mamy would protest if I didn’t), slice one large onion into wedges or thick strips.
4. Parboil the potatoes.
Bring a pot of water to a boil and toss in the halved potatoes. Let them simmer just until a fork barely slides in. You’re not fully cooking them—just giving them a head start.
5. Let them air-dry.
Drain and set the potatoes aside to steam-dry for a couple of minutes. Dry potatoes = crispier edges.
6. Toss in the flavor mix.
Add a few potatoes at a time to your flavor bowl and gently mix to coat them without breaking them. Set them aside.
7. Toss the onions, too.
Add the sliced onion to whatever seasoning is left in the bowl and give it a quick mix—no waste, full flavor.
8. Arrange and roast.
Line your tray with parchment or a silicone mat. Place potatoes cut-side down and scatter the onion slices around them. Roast in a preheated 425°F (220°C) oven for 30–35 minutes, or until the potatoes are deeply golden and the onions are soft and caramelized in the corners.
Secrets from Our Kitchen to Yours
- Steam-drying = real crisp. A quick pause after boiling helps them roast instead of steam.
- Butter and olive oil? Yes. You get flavor and golden edges.
- Cut-side down isn’t optional. That’s how you get that irresistible surface.
- Toss in an onion. If you love soft, golden, caramelized bites tucked between your potatoes (Mamy-style), the sliced onion is a must.
Serving Suggestions
- Pair this crispy roasted potatoes with pork tenderloin, baked salmon, or roast veggies.
- Serve with a little garlic yogurt or grainy mustard on the side.
- Got leftovers? Toss into a morning scramble or wrap them into a lunch burrito.
- Don’t skip the onions—they caramelize into the best little bonus bites alongside the potatoes.
Put Your Spin on It
- No Baharat? Try a pinch of cinnamon, cumin, and black pepper—or just use paprika.
- Spice lover? Toss in chili flakes or smoked paprika.
- Dairy-free? Use all olive oil or your favorite vegan butter.
Nutrition Notes
Note: These values for crispy roasted potatoes are rough estimates based on common ingredients. For medical or dietary advice, it’s always best to consult a registered nutritionist or healthcare provider.
Serving Size: About 1 cup
Calories: 180
Sugar: 1g
Sodium: 140mg
Fat: 9g
Saturated Fat: 4g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 3g
Protein: 2g
Cholesterol: 10mg
Tasty Thoughts
These crispy roasted potatoes are pure comfort. They’re the kind of side dish that shows up looking simple, but totally steals the spotlight. Whether you’re cooking for yourself or feeding your own potato-loving sister (hi again), they never disappoint.
And let’s be real—there’s always room for more potatoes.
Common Questions
Can I use different potatoes?
Yep! Just aim for similar-size chunks so they roast evenly.
What’s a good swap for Baharat?
Try a quick blend of cinnamon, cumin, and black pepper—or just lean on paprika and thyme.
Can I prep them in advance?
Totally. Parboil earlier in the day and roast when you’re ready to serve.
How do I reheat leftovers?
Pop them in the oven or air fryer to get that crisp back. Skip the microwave unless you’re okay with soggy.
Keep Cooking with Us
Got the crispy roasted potatoes part handled? Here’s what to serve them with:
- Easy Pork Tenderloin Recipe w/ Creamy Mustard Sauce – tender, juicy, and ready in under 30
- Filet Mignon with Red Wine and Pink Peppercorn Sauce – a total showstopper for special nights
- Roasted Meat (Carne Asada) – coming soon and worth the wait
Happy cooking,
Fabi & Mamy 🧡
Crispy Roasted Potatoes You’ll Make on Repeat
- Total Time: 45 minutes
- Yield: 4-6 servings
Description
This isn’t some over-complicated recipe with twenty steps. It’s the kind of thing you throw together with what you already have in the pantry—and it still feels like you put in effort. These potatoes show up for you every time.
Ingredients
Potatoes
- 1 kg small round potatoes, halved
(Baby Yukon or red potatoes work great—no peeling required) - 1 large onion, sliced (optional, but highly recommended—Mamy loves it, so I always add it too)
For the Flavor Mix
- 2 tbsp butter, melted
- 1 tbsp extra virgin olive oil
- 1 tbsp apple cider vinegar
- 1 tbsp paprika
- A dash of Baharat (Syrian spice mix)
- Fresh thyme, to taste
Instructions
Whisk up your seasoning.
In a big bowl, mix the melted butter, olive oil, vinegar, paprika, Baharat, and thyme. It should look glossy and smell amazing.
2. Wash and halve your potatoes.
Scrub those little guys well and cut them in half—skins stay on for extra texture.
3. Slice the onion.
If you’re using it (and I always do—Mamy would protest if I didn’t), slice one large onion into wedges or thick strips.
4. Parboil the potatoes.
Bring a pot of water to a boil and toss in the halved potatoes. Let them simmer just until a fork barely slides in. You’re not fully cooking them—just giving them a head start.
5. Let them air-dry.
Drain and set the potatoes aside to steam-dry for a couple of minutes. Dry potatoes = crispier edges.
6. Toss in the flavor mix.
Add a few potatoes at a time to your flavor bowl and gently mix to coat them without breaking them. Set them aside.
7. Toss the onions, too.
Add the sliced onion to whatever seasoning is left in the bowl and give it a quick mix—no waste, full flavor.
8. Arrange and roast.
Line your tray with parchment or a silicone mat. Place potatoes cut-side down and scatter the onion slices around them. Roast in a preheated 425°F (220°C) oven for 30–35 minutes, or until the potatoes are deeply golden and the onions are soft and caramelized in the corners.
Notes
- Steam-drying = real crisp. A quick pause after boiling helps them roast instead of steaming.
- Butter and olive oil? Yes. You get flavor and golden edges.
- Cut-side down isn’t optional. That’s how you get that irresistible surface.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Category: Side Dish
- Method: Roasting – Sheet Pan
- Cuisine: worldwide
Nutrition
- Serving Size: 1 cup
- Calories: 180 calories
- Sugar: 1 g
- Sodium: 140 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 10 mg
