These crispy Convection Oven-Roasted Potatoes are well-seasoned and delicious! They are super crispy and golden brown on the outside and fluffy on the inside. 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 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, mashed potatoes, Crispy Air Fryer 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
- This is an easy recipe.
- Very little prep time is needed.
- The flavor is delicious.
- They are nice and crispy.
- They make the perfect side dish.
Recipe Ingredients
All you need for this simple recipe are a handful of basic ingredients:
Ingredient Notes:
- Potatoes. I used baby red potatoes.
- Olive oil. This helps crisp up the potatoes and gives the seasoning something to stick to.
- Seasoning. This is my base seasoning that contains garlic powder, black pepper, paprika, and seasoning salt.
See the printable recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- Potatoes. Use any type of potatoes you prefer: Baby potatoes, red potatoes, Yukon Gold potatoes, russet potatoes, etc.
- Oil. Use avocado oil instead.
- Seasoning. Add onion powder, chili powder, Italian seasoning, oregano, dried dill, 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.
How To Make Convection Oven Roasted Potatoes
Step By Step Instructions
Step 1: Heat oven to 425 degrees F (400 degrees F if baking in a convection oven).
Step 2: Combine garlic powder, paprika, seasoning salt, and black pepper with olive oil in a large bowl.
Step 3: Cut potatoes into 1 to 2-inch pieces. Toss with the oil and seasoning mixture.
Step 4: Transfer potatoes to a parchment paper-lined sheet pan in an even layer. Do not overcrowd. Use two baking pans if necessary.
Step 5: Cook potatoes for 30-35 minutes until crispy. Flip halfway during cooking time. Serve immediately.
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.
Expert Tips
- Cut the veggies the same size so they cook evenly.
- Use parchment paper to prevent sticking to the 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.
Common Questions
These crispy oven-roasted potatoes require a bake time of about 30-35 minutes, depending on the size of your potatoes.
No, you do not need to boil potatoes before roasting them in the oven.
The best potatoes for roasting are those that have a low to medium starch content. My top choices are Yukon Gold, russet potatoes, red potatoes, fingerling potatoes, and new potatoes.
If your oven-roasted potatoes aren't turning out crispy, you may not have used enough oil, the potatoes are too close together, or you didn't flip them halfway through cooking. They may also need a little longer to cook.
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 initially, then transfer them to a freezer bag. Freeze for up to 2 months.
Reheating
Reheat them in the oven, air fryer, or on a skillet over the stove with a little bit of oil or butter until hot.
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Printable Recipe
Crispy Convection Oven-Roasted Potatoes
Ingredients
- 2 pounds potatoes diced in 1-2 inch cubes
- 3 tablespoons olive oil
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon seasoning salt
- ⅛ teaspoon black pepper
Instructions
- Preheat oven to 425 degrees F (400 degrees F if baking in a convection oven).
- Combine ½ teaspoon garlic powder, ⅛ teaspoon of black pepper, ½ teaspoon paprika, and ½ teaspoon of seasoning salt with 3 tablespoons of olive oil in a large mixing bowl.
- Dice potatoes into 1 to 2-inch pieces and add them to the large bowl.
- Toss the ingredients together until the potatoes are well coated.
- Place seasoned potatoes in an even layer on a parchment paper-lined baking sheet. Use two sheet pans if necessary. Do not overcrowd the potatoes.
- Bake for 30-35 minutes, flipping the potatoes halfway through the baking time. Bake until crispy.
- Remove from the oven and serve immediately.
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Notes
- Ensure the potatoes are cut the same size so they cook evenly.
- Use parchment paper to prevent the potatoes from sticking to the pan. I tried oiling the pan instead but they stuck, resulting in mushy potatoes and a hard-to-clean pan.
- Spread potatoes evenly. Use two baking sheets if you need to.
- If cooking on two baking sheets, when flipping potatoes halfway through, swap the locations of the pans (the pan on the upper rack goes on the lower rack and vice versa).
- Store leftovers in the refrigerator in an airtight container for up to 4 days. Reheat in the oven or frying pan.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
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!