I’ll share the simple trick behind Oven Roasted Potatoes that makes them a make-ahead staple for weeknight dinners and larger gatherings.

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I always thought there was no difference between roasted potatoes until I found the trick that turns Yukon Gold potatoes into something else entirely. Crisp edges and unsalted butter soaked centers, it’s the kind of dish that gets called Perfect Roast Potatoes by people who usually complain about sides.

I pull these out for holidays or lazy weeknights, they vanish fast. I love the way simple Oven Roasted Potatoes can feel elevated with a quick toss, and every time I make them someone asks for the recipe.

Try them once and you will keep making them again.

Ingredients

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Easy (Buttery) Roasted Potatoes Recipe

Potatoes: Starchy, earthy, good fiber and potassium, carbs fuel meals, mild sweet notes
Butter: Rich, creamy fat adds flavor and browning, adds silky mouthfeel
Olive oil: Heart healthy monounsaturated fats, helps crisp edges and carry flavor
Garlic: Pungent, savory, offer antioxidants and warm aromatic depth when roasted
Rosemary: Piney, fragrant herb, small antioxidants, gives savory woodsy notes to potatoes
Thyme: Subtle earthy herb, fresh brightness and floral hints, pairs well
Smoked paprika (optional): Adds smoky sweet warmth, little sugar and color, not too hot
Parsley (optional): Fresh, grassy, brightens dish, small vitamin C, looks pretty on top
Salt and pepper: Essential seasoning, enhances natural flavors, salt balances sweetness, pepper gives bite

Ingredient Quantities

2 1/2 lb Yukon Gold or baby potatoes

4 tbsp unsalted butter (1/4 cup)

2 tbsp extra virgin olive oil

3 cloves garlic

1 1/2 tsp kosher salt

1/2 tsp freshly ground black pepper

1 tbsp fresh rosemary leaves

1 tsp fresh thyme leaves

2 tbsp fresh parsley (optional)

1/2 tsp smoked paprika (optional)

How to Make this

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1. Preheat oven to 425°F and place a rimmed baking sheet inside to get hot, that helps make the potatoes extra crispy.

2. Wash 2 1/2 lb Yukon Gold or baby potatoes and cut any large ones into 1 to 2 inch pieces so everything is the same size.

3. Put potatoes in a pot, cover with cold water, season with a pinch of salt, bring to a boil then simmer 8 to 10 minutes until just fork tender.

4. Drain and give the potatoes a good shake in the colander or toss them around to rough up the edges — those nooks are what get super crispy.

5. While they drain, melt 4 tbsp unsalted butter with 2 tbsp extra virgin olive oil in a small pan or microwave until foamy, then stir in 1 1/2 tsp kosher salt, 1/2 tsp freshly ground black pepper, 1 tbsp chopped fresh rosemary and 1 tsp fresh thyme.

6. Carefully take the hot baking sheet from the oven, spread the potatoes cut side down and pour the butter-olive oil-herb mix over them so they get nicely coated.

7. Roast for 20 minutes, then flip the potatoes. Mince or crush 3 cloves garlic and add them now so the garlic won’t burn, then roast another 10 to 15 minutes until the potatoes are golden and super crisp.

8. When they’re done, remove from oven and toss in 2 tbsp chopped fresh parsley and, if you like, 1/2 tsp smoked paprika for a little smoky kick. Taste and adjust salt or pepper if needed.

9. Serve hot, creamy inside and irresistibly crispy outside, and you’ll want to make these again and again.

Equipment Needed

1. Rimmed baking sheet, large enough for a single layer of potatoes, preheat it in the oven so they get extra crispy
2. Oven mitts or potholders, dont burn your hands
3. Large pot for boiling the potatoes
4. Colander to drain and shake the potatoes so the edges get rough
5. Small saucepan or microwave-safe bowl to melt butter and mix oil and herbs
6. Measuring spoons and a tablespoon for butter, oil, salt and herbs
7. Chef knife and cutting board for halving potatoes and mincing garlic
8. Tongs or a sturdy spatula to spread, flip and toss the potatoes

FAQ

What temperature and how long should I roast these potatoes?

Roast at 425°F (220°C) for about 35 to 45 minutes, tossing once halfway. Smaller baby potatoes may be done in 30 to 35 minutes. They're ready when edges are golden and a fork slides in easy.

Do I need to parboil the potatoes first?

Not necessary with Yukon Gold or small baby potatoes if you cut them evenly. Parboil larger potatoes for 6 to 8 minutes if you want a fluffier interior and faster crisping. Don't skip drying them first though, wet potatoes wont get crispy.

How do I get them extra crispy and buttery?

Cut even pieces, use the butter and oil mix so butter browns without burning, spread in a single layer with space between pieces, and preheat the pan or sheet so they hit hot metal. Flip once during roasting. A light dusting of cornstarch helps too.

Can I swap the butter or change the herbs?

Yes. Use ghee, extra olive oil, or vegan butter for dairy-free. Rosemary and thyme are classic, but parsley, chives, or a sprinkle of smoked paprika work great too. If you use stronger herbs, use a little less.

How do I store and reheat leftovers?

Keep in an airtight container in the fridge for 3 to 4 days. Reheat in a skillet or oven at 400°F for 8 to 15 minutes to bring back the crisp. Microwave will make them soggy, so avoid if you care about texture.

Can I make these ahead or freeze them?

Yes. Fully roasted potatoes cool, freeze on a tray, then bag them. Reheat from frozen in a 425°F oven about 20 to 25 minutes. Or par-roast, cool, refrigerate, then finish roasting before serving for fresher texture.

Easy (Buttery) Roasted Potatoes Recipe Substitutions and Variations

Potatoes: Swap Yukon Gold/baby potatoes for red potatoes or fingerlings for a similar waxy texture, or use russets for a fluffier inside; cut to the same size and if you pick russets roast a few minutes longer.
Unsalted butter: Use ghee, melted olive oil, or a plant-based butter 1-for-1; ghee gives a nuttier flavor and higher smoke point, vegan butter works but may brown differently.
Extra virgin olive oil: Substitute avocado oil, grapeseed oil, or light (regular) olive oil for a higher smoke point; use the same amount.
Fresh herbs (rosemary, thyme, parsley): Use dried herbs at about 1/3 the fresh volume (so 1 tsp dried = ~1 tbsp fresh), or swap with oregano, sage, or tarragon for a different but tasty profile.

Pro Tips

1. Match the sizes. Cut big potatoes so most pieces are the same size, or you’ll get some crunchy bits and some still hard, and thats no fun.

2. Parboil just until a fork slides in then drain and give them a real shake in the colander to rough up the edges, those nooks are where the crisp happens so dont skip that.

3. Get the baking sheet hot and make sure each piece has space so they sear not steam, and if you worry about butter burning use clarified butter or add a bit more olive oil so the fat wont scorch, also add the garlic late so it doesnt go bitter.

4. Finish smart: toss with fresh herbs and a pinch of finishing salt or smoked paprika right out of the oven, let them rest a minute so flavors settle, taste and tweak, sometimes a little lemon zest makes them sing.

Easy (Buttery) Roasted Potatoes Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I’ll share the simple trick behind Oven Roasted Potatoes that makes them a make-ahead staple for weeknight dinners and larger gatherings.

Servings

servings

Calories

308

kcal

Equipment: 1. Rimmed baking sheet, large enough for a single layer of potatoes, preheat it in the oven so they get extra crispy
2. Oven mitts or potholders, dont burn your hands
3. Large pot for boiling the potatoes
4. Colander to drain and shake the potatoes so the edges get rough
5. Small saucepan or microwave-safe bowl to melt butter and mix oil and herbs
6. Measuring spoons and a tablespoon for butter, oil, salt and herbs
7. Chef knife and cutting board for halving potatoes and mincing garlic
8. Tongs or a sturdy spatula to spread, flip and toss the potatoes

Ingredients

2 1/2 lb Yukon Gold or baby potatoes
4 tbsp unsalted butter (1/4 cup)
2 tbsp extra virgin olive oil
3 cloves garlic
1 1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1 tbsp fresh rosemary leaves
1 tsp fresh thyme leaves
2 tbsp fresh parsley (optional)
1/2 tsp smoked paprika (optional)

Directions

Preheat oven to 425°F and place a rimmed baking sheet inside to get hot, that helps make the potatoes extra crispy.
Wash 2 1/2 lb Yukon Gold or baby potatoes and cut any large ones into 1 to 2 inch pieces so everything is the same size.
Put potatoes in a pot, cover with cold water, season with a pinch of salt, bring to a boil then simmer 8 to 10 minutes until just fork tender.
Drain and give the potatoes a good shake in the colander or toss them around to rough up the edges — those nooks are what get super crispy.
While they drain, melt 4 tbsp unsalted butter with 2 tbsp extra virgin olive oil in a small pan or microwave until foamy, then stir in 1 1/2 tsp kosher salt, 1/2 tsp freshly ground black pepper, 1 tbsp chopped fresh rosemary and 1 tsp fresh thyme.
Carefully take the hot baking sheet from the oven, spread the potatoes cut side down and pour the butter-olive oil-herb mix over them so they get nicely coated.
Roast for 20 minutes, then flip the potatoes. Mince or crush 3 cloves garlic and add them now so the garlic won’t burn, then roast another 10 to 15 minutes until the potatoes are golden and super crisp.
When they’re done, remove from oven and toss in 2 tbsp chopped fresh parsley and, if you like, 1/2 tsp smoked paprika for a little smoky kick. Taste and adjust salt or pepper if needed.
Serve hot, creamy inside and irresistibly crispy outside, and you’ll want to make these again and again.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.