These Convection Oven-Roasted Potatoes are crispy and golden brown on the outside and soft and fluffy on the inside. Roasting them at 400°F in a convection oven for 30-35 minutes gives you beautifully browned potatoes without boiling them first. Serve them up for breakfast or as a side dish for dinner. They are quick and easy to make with only a few ingredients!
If you like this recipe, make my Crispy Air Fryer Potatoes or Mashed Potatoes with Dill next!
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Potatoes are one of my favorite side dishes. I like hashbrowns for breakfast, Smoked Baked Potatoes for lunch, Smoked Mashed Potatoes, Creamy Red Skin Potato Salad, and Twice-Baked Mashed Potatoes (uh-oh, I'm having a flashback of Forrest Gump).
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Why You'll Love This Recipe
- Extra crispy. The circulating hot air in a convection oven helps the potatoes brown on all sides.
- No boiling required. Cut, season, and roast. That's it.
- Simple ingredients. You only need potatoes, olive oil, and a handful of pantry seasonings.
- Quick cooking time. They roast in about 30-35 minutes.
- Works in a regular oven too. I've included temperatures for both convection and conventional ovens.
Ingredient Notes
All you need for this simple recipe are a handful of ingredients:
- Potatoes. I used baby red potatoes because they hold their shape well and get nice and crisp around the edges. Yukon Gold, fingerling, and russet potatoes also work.
- Olive oil. Coats the potatoes so they brown and helps the seasonings stick. You can also use avocado oil.
- Seasoning. This is my base seasoning, which includes garlic powder, black pepper, paprika, and seasoning salt.
See the printable recipe card below for a full list of ingredients and measurements.
How to Make Convection Oven Roasted Potatoes
Step By Step Instructions
Step 1: Preheat your convection oven to 400°F. If using a conventional oven, preheat it to 425°F.
Step 2: In a large bowl, combine the olive oil, garlic powder, paprika, seasoning salt, and black pepper.
Step 3: Cut the potatoes into 1 to 2-inch pieces, keeping them as evenly sized as possible so they cook at the same rate. Add them to the bowl and toss to coat evenly with the oil and seasonings.
Step 4: Arrange the potatoes in an even layer on a parchment-lined baking sheet. Leave a little space between the pieces so the hot air can circulate around them. Use two baking sheets if needed rather than crowding the pan.
Step 5: Roast at 400°F on convection for 30-35 minutes, tossing the potatoes halfway through. They're done when they're golden brown and crispy around the edges and easily pierced with a fork. Serve immediately while they're hot and crispy.
Convection Oven vs Regular Oven
A convection oven in convection mode uses a fan to circulate hot air around the potatoes, which helps them cook evenly and brown on the outside. Because convection cooking is more efficient, I roast these potatoes at 400°F in a convection oven instead of 425°F in a conventional oven.
For either method, spread the potatoes out in a single layer and flip them halfway through cooking for the crispiest edges.
Variations
- Seasoning. Add onion powder, chili powder, Italian seasoning, oregano, dried dill, rosemary, cayenne pepper, or Cajun seasoning. Or season to taste with salt and pepper.
- Cheesy. During the last few minutes of roasting, top the potatoes with shredded cheese or parmesan cheese.
- Deluxe: Add diced onion and carrots.
Jeri's Top Tips
- Cut the potatoes the same size so they cook evenly.
- Use parchment paper to prevent sticking to the sheet pan. I tried oiling the pan instead, but they stuck to the pan, which resulted in mushy potatoes and a hard-to-clean pan.
- Use two baking sheets if you need to.
- Flip or toss halfway through the baking time.
Serving Suggestions
I love to serve these as a side dish with Boneless Air Fryer Chicken Thighs, BBQ Pork Ribs in Instant Pot, Classic Meatloaf with Oatmeal, and Pellet Smoker Turkey.
They also go great with Pellet Smoked Tuna Steaks, Pellet Smoked 3-2-1 Ribs, and Oven Baked Maple Glazed Salmon.
They make great breakfast potatoes alongside Spinach Feta Mushroom Omelette, Baked Denver Omelet, or Baked Overnight Eggnog French Toast Casserole.
Storage
- Refrigerator: Store leftover potatoes in an airtight container for 3-4 days.
- Freezer: Place them in a single layer on a baking sheet to freeze them first, then transfer them to a freezer bag. Freeze for up to 2 months.
- Reheating: Reheat in the oven, air fryer, or in a skillet over the stove with a little oil or butter until hot.
Common Questions
These potatoes take about 30-35 minutes at 400°F in a convection oven. Cooking time can vary slightly depending on the size of your potato pieces.
I recommend roasting potatoes at 400°F on the convection setting. If you're using a conventional oven without convection, increase the temperature to 425°F.
Generally, yes. A convection oven circulates hot air around the food, which can cook and brown food more efficiently than a conventional oven. That's why this recipe uses 400°F for convection compared with 425°F for a regular oven.
No. There's no need to parboil the potatoes for this recipe. Cutting them into small, evenly sized pieces lets the centers become tender while the outside gets crispy.
Use enough oil to lightly coat the potatoes, arrange them in a single layer without overcrowding the pan, and flip them halfway through cooking. Leaving space around the potatoes lets the circulating hot air reach their edges.
Baby potatoes and Yukon Gold potatoes are my favorites because they develop crisp edges while staying creamy inside. Fingerling potatoes and russet potatoes also work well.
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Printable Recipe
Crispy Convection Oven-Roasted Potatoes
Ingredients
- 2 pounds potatoes cut into about 1 to 2-inch pieces
- 3 tablespoons olive oil
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon seasoning salt
- ⅛ teaspoon black pepper
Instructions
- Preheat the oven. Preheat your convection oven to 400°F. If using a conventional oven, preheat it to 425°F.
- Mix the seasoning. In a large bowl, combine the olive oil, garlic powder, paprika, seasoning salt, and black pepper.
- Prepare the potatoes. Cut the potatoes into approximately 1 to 2-inch pieces. Try to keep them similar in size so they cook evenly.
- Season. Add the potatoes to the bowl and toss until evenly coated with the oil and seasoning mixture.
- Arrange on the pan. Spread the potatoes in a single layer on a parchment paper-lined baking sheet, leaving a little space between them. Don't overcrowd the pan. Use two baking sheets if necessary.
- Roast. Roast at 400°F on convection for 30-35 minutes, flipping or stirring the potatoes halfway through. The potatoes are done when they're golden brown and crispy on the outside and fork-tender inside.
- Serve. Remove from the oven and serve immediately.
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Notes
- Potatoes: Baby red potatoes are my favorite, but Yukon Gold, fingerling, or russet potatoes can also be used.
- Keep them uniform: Cut the potatoes into approximately 1-inch pieces so they finish cooking at roughly the same time.
- Don't overcrowd the pan: Leave space between the potatoes so the circulating hot air can reach the edges and help them crisp.
- Using two pans: If using two baking sheets, switch their rack positions when you flip the potatoes halfway through cooking.
- Conventional oven: If your oven doesn't have convection, roast the potatoes at 425°F for approximately 30-35 minutes, or until golden and fork-tender.
- Storage: Store leftover roasted potatoes in an airtight container in the fridge for 3-4 days.
- Reheating: For the crispiest leftovers, reheat them in the oven or air fryer until hot and crisp.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
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Brenda Hansen says
These can also be done in the air fryer.
Jeri Walker says
Your right Brenda - they can! I have an air fryer version on the blog too! 😊
Marita says
Oh I love roasted potatoes. Especially along side some chicken. I will try your recipe next time. They look extra crispy. Thank you.
Jeannie says
I do baked potatoes but yours looks more crispy I will try this recipe to achieve that perfect crispy finish.
Freya says
I love roast potatoes but I had never thought about which ones were better for the job! Your guide was so helpful!
Kayla DiMaggio says
I am pretty sure I could live off of these potatoes. They were so crispy and delicious! I might have to stop myself from making them every night!
Gregory Halpen says
One if my very favorite things to eat! Yum! I love your variations too. I could eat a plate if these right now.
Jessica Formicola says
In my book, crispy potatoes are the best potatoes! I can't wait to make these potatoes for dinner one night this week!
Jeri says
Thanks, Jessica! They are so easy to make!