These crispy convection oven-roasted potatoes are well-seasoned and absolutely 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. Plus, you can change up the seasonings to suit your own tastes!
Here at Winding Creek Ranch, we plant a huge garden every spring, and potatoes are one of our favorite vegetables to grow. For instance, about 1200 hills of potatoes are planted (yup, that's a lot), and we store them in our root cellar all winter. We make sure to save some potatoes for seed for the garden the following year. Luckily, we are able to go season to season on our potato crop.
With a steady supply of potatoes, that's what we cook most often. We 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). However, my favorite way to cook our lovely potatoes is to oven-roast them until they are ultra-crispy.
Crispy oven-roasted potatoes are my all-time favorite way to cook veggies. The flavor is so good, and it is an easy process that takes very little prep time. I will share with you my base seasoning recipe below, but you can add any other seasonings you like. This recipe is so easy to put together, and your family will ask you to make it repeatedly!
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⏲️ Baking time
These crispy convection oven-roasted potatoes require a bake time of about 30-35 minutes, depending on the size of your potatoes and how hot your oven is.
🥘 Ingredients
- 2 pounds of potatoes of your choice (I prefer red potatoes). Just make sure they are organic and scrubbed clean.
- 3 tablespoon olive oil or avocado oil
- ½ teaspoon garlic powder
- ⅛ teaspoon pepper
- ½ teaspoon paprika
- ½ teaspoon seasoning salt
🔪 Instructions
- Heat oven to 425 degrees (400 degrees if baking in a convection oven).
- Cut potatoes into 1 to 2-inch pieces.
- Combine ½ teaspoon garlic powder, ⅛ teaspoon of pepper, ½ teaspoon paprika, and ½ teaspoon of seasoning salt with 3 tablespoon of olive oil or avocado oil.
- Toss potatoes with oil and seasoning mixture.
- Transfer potatoes in an even layer to a parchment paper-lined baking sheet. Do not overcrowd. Use 2 baking pans if necessary.
- Bake in the oven for 30-35 minutes, until crispy. Flip halfway during cooking time.
- Carefully remove from the oven and serve immediately.
💭 Expert tips
- Preheat the oven to the correct temperature before placing the potatoes in the oven.
- Additionally, make sure the potatoes are diced evenly. For example, each piece needs to be evenly sized so they will cook evenly.
- Don't skip the oil. You need to use the oil to get the potatoes ultra-crispy.
- 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.
- Most importantly, spread potatoes evenly on the baking sheet. Use 2 baking sheets if you need to.
- Above all, halfway through the baking time, flip the potatoes. Additionally, this will ensure crispiness for each piece of potato. If you don't flip them, they won't be uniformly crispy.
📖 Variations
You can season these crispy convection oven-roasted potatoes in so many different ways! Try these ideas!
- Add ½ cup onion to your potatoes.
- Try adding a few diced carrots to the potatoes. Make sure to dice them roughly the same size.
- Add ½ teaspoon of fresh or dried dill.
- Spice things up with some cayenne pepper. Adjust to your tastes.
- Try ¼ teaspoon of chili powder for a bit of heat.
- Mix in ½ teaspoon of oregano.
- Add ½ teaspoon of onion powder.
- Try 2-3 fresh garlic cloves instead of garlic powder.
- As soon as they are fresh out of the oven, sprinkle on your favorite grated cheese or parmesan cheese for cheesy potatoes.
📋 What potatoes are best for roasting?
Out of the 4,000 potatoes in the world, ideally, you want a potato that has a thin skin with a texture that’s a perfect balance of waxy and starchy. Sounds complicated, right? It doesn't have to be. I will break it down for you below.
- Yukon Gold potatoes are average-sized potatoes that are great for roasting as they are not too waxy or starchy and don't flake easily like other potatoes when cooked at high heat.
- Red potatoes have a rich and earthy flavor that is ideal for roasting. It has high moisture and low starch content, which means it retains its shape well during roasting. Additionally, red potatoes have thin skin, which means you don’t have to peel them first. Just give them a good scrub and start prepping them!
- New baby potatoes (my personal favorite) of any kind fresh from the garden are the absolute best to roast. Their skin is very thin and delicate, and they taste so fresh! They generally have a sweeter flavor than their mature counterparts and have a high moisture content.
🥔 Are potatoes healthy?
Potatoes are starchy, but that doesn't mean they are unhealthy. Just be aware of your serving size. This root vegetable is a good source of vitamin C, vitamin B6, manganese, calcium, potassium, folate, antioxidants, and fiber. Plus, they are almost fat-free! This recipe uses olive oil, which, in small amounts, is heart-healthy.
⭐ Why you should only eat organic potatoes
Most importantly, use organic potatoes. Commercially bought potatoes are sprayed with pesticides, herbicides, and insecticides that are sprayed above ground, which unfortunately make their way into the soil, and the potato itself absorbs it. I grew up in the land of potato farming, and believe me; I was horrified at the number of chemicals being applied to this vegetable.
- During the growing season, potatoes are sprayed with fungicides and pesticides.
- Before harvesting, they are sprayed with herbicides to kill off the vines
- After they are harvested, they get sprayed again to prevent them from sprouting.
Needless to say, I only eat organic potatoes because organic production does not allow the use of these toxic chemicals. Once again, I am so happy we have our own potato crop, and I know exactly where my food comes from. We never, ever use any chemical or fertilizer anywhere on our farm. We are 100% natural.
🍴 What to serve it with?
Try these main dishes to round out your meal.
- Boneless Skinless Chicken Thighs Air Fryer
- Frozen BBQ Pork Ribs in Instant Pot
- Classic Meatloaf With Oatmeal
- Smoked Tuna Steaks
- Smoked 3-2-1 Ribs
- Insanely Good Maple-Soy Glazed Salmon
- Oven-Baked Cod Fillet In Shrimp and Mushroom Sauce
- Spinach And Mushroom Omelet
- Fluffy Oven-Baked Omelet Casserole
- Baked Overnight Eggnog French Toast Casseroe
These Crispy Convection Oven-Roasted Potatoes are a must-try! Please take a moment to rate the recipe 🌟🌟🌟🌟🌟 and leave a comment below!
Crispy Convection Oven-Roasted Potatoes
Equipment
- Olive Oil
- Baking Sheets
Ingredients
- 2 pounds potatoes diced in 1-2 inch cubes
- 3 tablespoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon seasoning salt
- ⅛ teaspoon pepper
Instructions
- Heat oven to 425 degrees (400 degrees if baking in a convection oven).
- Scrub potatoes well, and peel if necessary.
- Cut potatoes into 1 to 2-inch pieces, try to cut all potatoes a similar size for even cooking. Put them into a large bowl.
- Combine ½ teaspoon garlic powder, ⅛ teaspoon of pepper, ½ teaspoon paprika, and ½ teaspoon of seasoning salt with 3 tablespoon of olive oil or avocado oil in a small bowl. Mix together well to combine.
- Toss oil and seasoning mixture with potatoes in the bowl until well coated.
- Place potatoes in an even layer on a parchment paper-lined baking sheet. Use 2 baking sheets if necessary. Do not overcrowd the potatoes.
- Bake for 30-35 minutes, making sure to flip the potatoes halfway through the baking time. Bake until crispy.
- Carefully remove from the oven and serve immediately.
- Enjoy!
Notes
- Preheat the oven to the correct temperature before placing the potatoes in the oven.
- Additionally, make sure the potatoes are diced evenly. For example, each piece needs to be evenly sized so they will cook evenly.
- Don't skip the oil. You need to use the oil to get the potatoes ultra-crispy.
- 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.
- Most importantly, spread potatoes evenly on the baking sheet. Use 2 baking sheets if you need to.
- Above all, halfway through the baking time, flip the potatoes. Additionally, this will ensure crispiness for each piece of potato. If you don't flip them, they won't be uniformly crispy.
Marita
Oh I love roasted potatoes. Especially along side some chicken. I will try your recipe next time. They look extra crispy. Thank you.
Jeannie
I do baked potatoes but yours looks more crispy I will try this recipe to achieve that perfect crispy finish.
Freya
I love roast potatoes but I had never thought about which ones were better for the job! Your guide was so helpful!
Kayla DiMaggio
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
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
In my book, crispy potatoes are the best potatoes! I can't wait to make these potatoes for dinner one night this week!
Jeri
Thanks, Jessica! They are so easy to make!