In the mood for some really crispy oven roasted potatoes? These are hands down the easiest and best roast potatoes and only have two ingredients and are made without baking powder.
My mother-in-law Katie was a pretty functional but good cook. She cooked what worked and did it well. Case in point: these crunchy crispy oven roasted potatoes. They can be on the table in under 40 minutes and are the perfect side dish for beef tenderloin sliders, some juicy Foolproof Chicken or your favorite barbecue dish.
So—let's get to cooking so that these babies can get on your table and in your belly.
Two Ingredient Roasted Potatoes
I mentioned earlier that you'll only need two ingredients (not counting salt and pepper, of course) to make these oven roasted potatoes. And neither one of those ingredients is baking soda or oil each of which some people say is the key to the best oven roasted potato.
Me? Not so much.
There are recipes that make roasted potatoes with baking soda and there are some that make them using oil. We are going straight for the good stuff.
That's right. The two ingredients you need are:
- potatoes (and we'll talk what kind below)
- unsalted butter
Three Things Potatoes Need
Potatoes were made for roasting. There are three things necessary to make super crispy roasted potatoes.
- Heat - No one likes a raw potato so whether they're boiled, baked, fried or roasted, potatoes need heat.
- Fat - Necessary for roasted potatoes to be their best crispy selves.
- Seasoning - Because potatoes are bland in flavor, they are super versatile taking on the flavor of whatever they're seasoned with.
Roasting potato varieties
Some potatoes are better than other for roasting. Some favorites are:
- Idaho Russet potatoes - the cut side browns beautifully to a crispy golden crunch with a fluffy interior.
- New potatoes (large and small) - Typically red, these babies come in different sizes with the smallest (sometimes the size of your thumbnail) being Type C and working their way up to the more traditional, larger Type A's.
- Yukon gold - the flesh has a slight buttery flavor which no one is evah going to complain about.
- Sweet potatoes - You wouldn't think it possible but when sweet potatoes are roasted, they get even sweeter. Sweet.
Gather these ingredients to make crispy oven roasted potatoes:
- a half-sheet pan with sides, approximately 12 x 17
- one stick of butter
- one potato per person you plan to serve
- salt and pepper
You'll place the baking sheet with a stick of butter into a preheated oven and let it melt.
Sprinkle your seasoning of choice on top of the melted butter (I am using just salt and pepper) and then place your halved raw potatoes face down into the butter bath brushing the tops with the butter and seasoning mixture.
Roast the potatoes face down for about 35 minutes and flip the potatoes to reveal the brown and toasty ah-ma-zing glory.
As a big blue cheese fan, I highly recommend my Homemade Blue Cheese Dressing as a great partner for these potatoes. Trader Joe's Everything But the Bagel Yogurt Dip (pictured above) is a close second!
Use unsalted butter since you're going to be seasoning the butter anyway and it gives you more control over the results. I will admit Katie used margarine in a lot of recipes but this one is strictly butter. If margarine is all you have, be careful because it typically contains water and you might not get the even color and crispness that you would from butter.
I haven't tried roasting potatoes using vegan butter although if I did, I'd use the Miyoko's Creamery Vegan Butter. It's got great flavor. (And if you try it, please let me know in the comments below how it worked out.)
Because this is such an easy recipe, I wouldn't recommend making them ahead. You're not really saving any time because you have to reheat the potatoes anyway which takes about 15 minutes.
Store leftovers in a sealed container or bag. Use within 3 days.
To reheat any leftovers (if there are any), brush a baking sheet with some butter (or just take the end of a stick of butter and make a few quick swashes across the pan). Put the leftover potatoes cut side down and reheat for about 10 minutes in a preheated 350˚ oven.
…before you go...
If you make this Crispy Roasted Potatoes recipe, be sure to share your reviews in the comments below! Or pin the recipe by clicking on one of the images above and save it for later.
Crispy Oven Roasted Potatoes
- 4 Idaho russet potatoes, washed, dried and halved lengthwise
- 1 stick unsalted butter, I use Land O' Lakes
- salt and pepper
- Preheat oven to 400°. Set a rack to the middle position.
- Place the stick (or sticks if using half sticks) on a 12 x 17" sheet pan and place the pan in the oven.
- Allow the butter to melt on the pan for about 5 minutes until foamy.
- Remove the pan from the oven and season liberally with salt and pepper or any other seasonings desired (see below for suggestions).
- Place the potatoes cut side down on top of the seasoned melted butter leaving space between the potatoes (you don't want to crowd them so they crisp up). Brush the tops of the potatoes with some of the butter from the pan and season them as well.
- Roast the potatoes for 30-35 minutes until crispy.