Crispy Sheet-Pan Potatoes
Golden edges, fluffy centers and a simple garlic-herb finish. The trick is giving the potatoes plenty of space on a hot pan.
Written by Elba Adams · Mexico
About this recipe
Crisp potatoes depend less on extra oil than on heat, dry surfaces and enough space on the pan. Preheating the baking sheet gives the cut sides a head start, while leaving the pieces alone for the first part of roasting encourages a golden crust.
Yukon Gold potatoes have a creamy center and brown nicely, but other all-purpose potatoes can work. Dry the pieces thoroughly after cutting, make them roughly the same size and divide them between two pans if crowded. Add the fresh garlic after roasting to keep it fragrant rather than burnt.
Ingredients
- 1 1/2 lb (680 g) Yukon Gold potatoes
- 2 tablespoons olive oil
- 3/4 teaspoon kosher salt
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 1 garlic clove, finely grated
- 2 tablespoons chopped fresh parsley
Method
- Heat the oven to 425°F (220°C). Place a large metal baking sheet in the oven while it heats.
- Cut the potatoes into roughly 1-inch pieces. Dry them thoroughly with a clean towel, then toss with olive oil, salt, paprika and pepper.
- Carefully spread the potatoes on the hot pan in a single layer with space between pieces. Roast for 20 minutes without disturbing them.
- Flip the potatoes and roast another 15 to 20 minutes until browned and tender. Toss with garlic and parsley as soon as they leave the oven. Serve hot.
Drying the potatoes and leaving space between pieces helps them brown. Store leftovers refrigerated for up to 3 days and reheat in a hot oven.
Final thoughts
These potatoes are at their best straight from the oven, when the edges are crisp and the centers are fluffy. Finish with parsley and serve alongside eggs, vegetables or a simple main dish. Reheat leftovers in a hot oven to bring back some of their texture.
Helpful cooking notes
- Give them room. If the potatoes are crowded, split them between two pans. A single layer helps the cut sides brown instead of steam.
- Keep the pieces even. Aim for pieces of similar size so smaller pieces do not burn while larger ones are still firm.
- Add garlic last. Fresh garlic can scorch at high heat, so toss it with the hot potatoes after roasting.