These Crispy Roasted Potatoes are soft and fluffy on the inside with perfectly crispy edges. They make an easy, healthy and delicious side dish or appetizer for any occasion. Vegan, gluten-free, dairy-free and Whole30 compliant.
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Crispy Roasted Potatoes Recipe
Looking for a simple and flavorful side dish for the holidays? These Crispy Roasted Potatoes are easy to make and the perfect addition to your weeknight dinner lineup or your Thanksgiving table.
They are simple to customize and work well with vegan or Whole 30 diets. If your family is craving healthy comfort food, they are sure to fall in love with this dish as soon as they smell the potatoes in the oven.
Recipe Ingredients
Here’s what you’ll need:
- Baby Potatoes: You can use red or Yukon gold potatoes.
- Avocado Oil: This oil contains healthy fats that are good for your heart and skin! You can also use extra-virgin olive oil as well.
- Tapioca Starch: You can also sub with arrowroot flour or cornstarch if not grain-free.
- Garlic: For sharp depth of flavor.
- Salt: to taste.
- Black Pepper: we like using freshly cracked black pepper for the best flavor.
- Garlic Powder: You’ll need 1 teaspoon.
- Onion powder: You’ll need 3/4 teaspoon.
- Paprika: You’ll need 3/4 teaspoon.
- Parsley: Finely chopped.
- Fresh thyme: Finely chopped, plus more for garnish
- Fresh rosemary: Finely chopped, plus more for garnish
- Lemon Wedge: For brightness.
- Favorite dipping sauce: For serving.
How to Make Crispy Roasted Potatoes
- Prepare the potatoes: Cut the potatoes into 1”inch cubes and soak in cold water for 30 minutes.
- Preheat Oven: Preheat the oven to 400°F. Line a large baking sheet (or 2 as needed) with parchment paper or coat with oil. Set aside.
- Drain and season: Drain, rinse, and dry the potatoes using a clean dish towel to remove as much moisture as possible. Add the potatoes to a mixing bowl. Drizzle with oil and toss well to coat. Season with salt, black pepper, garlic powder, onion powder. Sprinkle the tapioca starch over the potatoes along with the herbs and toss until evenly coated.
- Bake: Spread the potatoes onto the prepared baking sheet in a single layer, (being careful not to overlap – working in batches as needed) and roast for 25 minutes, stirring the pan halfway through. After 25 minutes, toss again and lower the heat to 375F. Cook for another 10-15 minutes, or until crispy and fork tender.
- Garnish and serve: Remove from the oven, transfer to a bowl or serving platter and garnish with more fresh chopped herbs, freshly cracked black pepper, a lemon wedge, and favorite dipping sauce if desired.
Tips for the Best Roasted Potatoes
- Cut the potatoes into even sizes: Cut the potatoes into even-sized cubes, otherwise, they won’t cook evenly.
- Let Potatoes Dry for Maximum Crispiness: After you dry the potatoes, let them sit for a bit before putting them in the oven to make them come out even more crispy.
- Don’t overcrowd the pan: Spread the potatoes out evenly onto the baking sheet in a single layer to ensure maximum crispiness.
Serving Suggestions
Pair these potatoes with a side of Instant Pot Lemon Chicken with Garlic and a side of Brussels Sprouts Salad for a complete meal.
If you’re making roasted potatoes as a snack, enjoy them with one of these easy and healthy smoothies.
How to Store and Reheat Leftovers
Store leftover garlic roasted potatoes in a well-covered, airtight container in the fridge. They’ll stay fresh for about 3-4 days.
Can you freeze baked potatoes?
Yes, the great thing bout making herbed roasted potato cubes is that you can make them ahead of time and freeze them for meal prep.
How to Freeze
Place the cooked potatoes on a large baking sheet and freeze for at least 20 minutes. Transfer to a large resealable freezer bag and store in the freezer for up to 3 months.
How to reheat from frozen
When ready to reheat, place the frozen potatoes (cooking in batches) in a single layer in the air fryer basket at 365F and heat for 7-9 minutes or until desired crispiness.
If you have any leftovers, store the potatoes in an airtight container in the refrigerator for up to 4 days. Reheat them in the oven at 350°F until they’re hot.
More easy potato side dish recipes:
Crispy Roasted Sweet Potatoes
These Crispy Roasted Potatoes are soft and fluffy on the inside with perfectly crispy edges. They make an easy, healthy and delicious side dish or appetizer for any occasion. Vegan, gluten-free, dairy-free and Whole30 compliant.
- 3 pounds red or Yukon gold potatoes , washed, scrubbed and dried
- 3 tablespoons avocado oil or olive oil
- 1 ½ tablespoon tapioca starch / flour , can sub with arrowroot starch / flour or cornstarch if not grain-free
- 2 teaspoons fine grain sea salt
- ½ teaspoon cracked black pepper
- 1 teaspoon garlic powder
- ¾ teaspoon onion powder
- ¾ teaspoon paprika
- 2 tablespoons fresh parsley , finely chopped, plus more for garnish
- 1 tablespoon fresh thyme , finely chopped, plus more for garnish
- 1 tablespoon fresh rosemary , finely chopped, plus more for garnish
- Lemon wedge , for serving
- Favorite dipping sauce , for serving
- Cut the potatoes into 1”inch cubes and soak in cold water for 30 minutes.
- Preheat the oven to 400°F. Line a large baking sheet (or 2 as needed) with parchment paper or coat with oil. Set aside.
- Drain, rinse, and dry the potatoes using a clean dish towel to remove as much moisture as possible. Add the potatoes to a mixing bowl.
- Drizzle with oil and toss well to coat. Season with salt, black pepper, garlic powder, onion powder. Sprinkle the tapioca starch over the potatoes along with the herbs and toss until evenly coated.
- Spread the potatoes onto the prepared baking sheet in a single layer, (being careful not to overlap - working in batches as needed) and roast for 25 minutes, stirring the pan halfway through.
- After 25 minutes, toss again and lower the heat to 375F. Cook for another 10-15 minutes, or until crispy and fork tender.
- Remove from the oven, transfer to a bowl or serving platter and garnish with more fresh chopped herbs, freshly cracked black pepper, a lemon wedge, and favorite dipping sauce if desired.
How to Store
Store leftover potatoes in a well-covered, airtight container in the fridge. They’ll stay fresh for about 3-4 days.
How to freeze
Place the cooked potatoes on a large baking sheet and freeze for at least 20 minutes. Transfer to a large resealable freezer bag and store in the freezer for up to 3 months.
How to Reheat
When ready to reheat, place the frozen potatoes in the microwave, warming them up in the the oven at 350 F for 12 to 15 minutes or in a single layer in the air fryer basket at 365F and heat for 7-9 minutes or until desired crispiness.
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