If you’ve ever wondered how to make crispy roasted potatoes that are perfectly golden and crunchy, you’re in the right place.

These roasted potatoes are super easy to whip up and taste amazing. They are buttery soft on the inside and crispy crunchy on the outside and irresistibly seasoned.

Whether you’re serving them as a side dish or a snack, I’ll walk you through how to get that perfect crispy texture, share some seasoning tips, and give you a few fun sauce ideas to try out.

Shopping List:

• Golden potatoes (Yukon Gold, Yellow, Dutch Yellow, or Baby Gold)

• Kosher salt

• Neutral oil (e.g., vegetable or canola oil)

• All-purpose flour

• Poultry seasoning

• Garlic powder

• Smoked paprika (or regular paprika)

• Cracked black pepper

Equipment Needed:

• Large pot or Dutch oven

• Colander (for draining the potatoes)

• Large baking sheet

• Small mixing bowl (for seasoning)

• Large mixing bowl (for tossing the potatoes)

• Tongs or spatula (for flipping the potatoes)

• Paper towels (for draining the excess oil)

• Slotted spoon (for transferring the potatoes)

• Oven mitts (for handling the hot baking sheet)

Important Notes for Perfect Crispy Roasted Potatoes:

1. Boil the Potatoes Until Fork-Tender:
   Boil the potatoes just until they are fork-tender. This means they should be soft enough to pierce with a fork but firm enough to hold their shape while roasting. Overcooked potatoes can become mushy and won’t crisp up properly in the oven.

2. Salt the Water While Boiling Potatoes:
   Don’t forget to salt the water! This step allows the potatoes to absorb flavor as they cook, ensuring they’re seasoned from the inside out. Skipping this step can leave the inside of your potatoes bland, even if the outside is crispy and flavorful.

3. Preheat the Oil in the Oven Before Adding Potatoes:
   Heating the oil in the oven before adding the potatoes is key to achieving that perfect golden crust. When the potatoes hit the hot oil, they start crisping up right away, helping to create that irresistible crunch.

4. Coat Potatoes with Seasoning in Stages:
   For the best flavor, toss your potatoes in the seasoning mix in two stages. This ensures each piece is thoroughly coated, making every bite flavorful and well-seasoned.

5. Don’t Overcrowd the Baking Sheet:
   Spread the potatoes out in a single layer on the baking sheet. Overcrowding will cause them to steam rather than roast, which leads to a softer texture instead of a crispy one. Make sure there’s space between the potatoes so they can get that golden, crispy finish.

6. Flip the Potatoes Halfway Through Roasting:
   To achieve even browning on both sides, flip the potatoes halfway through roasting. This ensures that every side gets crispy and golden, instead of just one.

7. Drain Potatoes on a Paper Towel-Lined Plate:
   After roasting, place the potatoes on a paper towel-lined plate to absorb any excess oil. This keeps them crispy instead of greasy, maintaining that perfect crunch.

8. Taste and Adjust Seasoning After Roasting:
   Once the potatoes are out of the oven, give them a taste and adjust the seasoning as needed. A final sprinkle of salt or poultry seasoning will enhance their overall flavor and make them even more delicious.

Types of Golden Potatoes You Can Use:

1. Yukon Gold Potatoes
   These are the most popular variety of golden potatoes. Yukon Golds have a buttery flavor and creamy texture, making them perfect for roasting. They hold their shape well when boiled and crisp up nicely in the oven, making them ideal for this recipe.

2. Yellow Potatoes
   Yellow potatoes are similar to Yukon Golds but may have a slightly milder flavor. They also have a thin, smooth skin and a creamy texture. They work just as well for roasting, delivering a similar buttery result.

3. Dutch Yellow Potatoes
   These are smaller, waxy potatoes with a naturally rich, creamy flavor. They are excellent for roasting because of their thin skin and ability to crisp up while maintaining a soft interior. Their small size means you may not need to cut them into halves or quarters.

4. Baby Gold Potatoes
   If you prefer smaller, bite-sized pieces without much chopping, baby gold potatoes are a great option. They have a creamy, tender texture and roast up beautifully with a nice golden color and crisp exterior.

Using Russet Potatoes Instead:

1. Texture:
   Russet potatoes have a much drier, starchy texture compared to golden varieties, which are more waxy and creamy. This means russets won’t have the same buttery, creamy bite that golden potatoes do, but they will still crisp up well when roasted.

2. Preparation:
   Russet potatoes tend to be larger and have thicker skins. You may want to peel them, depending on your preference, as the skin is tougher than that of golden potatoes. Be sure to cut them into smaller, evenly-sized pieces so they roast evenly and crisp up nicely.

3. Crisping Potential:
   Because russet potatoes are starchier, they can actually become very crispy when roasted. Just make sure to dry them thoroughly after boiling to get the best crispy results in the oven.

4. Flavor:
   While russets don’t have the naturally buttery flavor of golden potatoes, you can make up for that by adjusting the seasoning or adding more oil to enhance the flavor and texture.

Ingredient Swaps:

1. Neutral Oil → Olive Oil or Avocado Oil
   If you prefer a more flavorful oil, you can swap the neutral oil for olive oil or avocado oil. These oils will add a slight richness to the dish, though olive oil has a stronger taste compared to avocado oil.

2. Poultry Seasoning → Italian Seasoning or Herb de Provence
   If you don't have poultry seasoning on hand, you can swap it for Italian seasoning or Herbs de Provence. Both blends contain savory herbs that pair well with potatoes, adding a nice earthy flavor.

3. Smoked Paprika → Regular Paprika or Chili Powder
   If smoked paprika isn’t available, you can use regular paprika for a more subtle flavor or even chili powder for a slight kick. The chili powder will bring a bit of heat, so adjust based on your preference.

4. Kosher Salt → Sea Salt or Table Salt
   You can easily substitute kosher salt with sea salt or table salt. Just remember that table salt is finer, so you may need to use less.

5. All-Purpose Flour → Cornstarch or Gluten-Free Flour
   If you’re looking for a gluten-free option, you can swap the flour for cornstarch or a gluten-free flour blend. Cornstarch will help crisp the potatoes even more, giving them a nice crunchy coating.

Delicious Dipping Sauces to Elevate Your Crispy Roasted Potatoes

These crispy roasted potatoes are absolutely delicious on their own, but if you're feeling saucy, pairing them with the right vegan-friendly dip can make them next level. Whether you’re craving something creamy, tangy, spicy, or fresh, these dipping sauces offer a variety of flavors to suit any taste.

Here are some ideas for flavorful dipping sauces to pair with your next batch of crispy roasted potatoes:

Here are some tasty dipping sauce ideas that pair perfectly with crispy roasted golden potatoes:

1. Garlic Aioli
   A creamy, garlicky aioli is a classic option that adds richness and a punch of flavor to the potatoes. You can easily make it by mixing vegan mayonnaise with minced garlic, lemon juice, and a pinch of salt.

2. Spicy Sriracha Mayo
   For those who like a bit of heat, mix vegan mayonnaise with sriracha sauce and a splash of lime juice for a spicy, tangy dip.

3. Maple Mustard
   A sweet and tangy “honey” mustard sauce (made with mustard, maple, and a little vinegar) pairs well with the crispy texture and savory flavor of the potatoes.

4. Ranch Dressing
   A classic favorite, vegan ranch dressing’s creamy and herbaceous flavors complement the crispy, roasted potatoes perfectly.

5. Chipotle Mayo
   Smoky chipotle mayo brings a rich, spicy flavor to the potatoes. Combine vegan mayonnaise with chipotle chili powder or canned chipotle peppers in adobo sauce.

6. Ketchup or Spicy Ketchup
   You can never go wrong with ketchup! Add a twist by mixing in a bit of hot sauce for a spicy version.

7. BBQ Sauce
   A smoky-sweet BBQ sauce can be a fun, flavorful option for dipping roasted potatoes. See my recipe here

8. Pesto
   For a fresh and herbal flavor, pesto (made from basil, garlic, pine nuts, vegan Parmesan, and olive oil) is a great dip that adds a vibrant contrast to the roasted potatoes.

9. Cheese Sauce
   Vegan cheese sauce made from cashews, nutritional yeast, and spices is a creamy, indulgent choice.

10. Tzatziki
    A refreshing yogurt-based dip (I like cashew yogurt) with cucumber, garlic, and lemon, tzatziki brings a cool and tangy balance to the crispy potatoes.

INGREDIENTS:

• 1.5 lb (640g) small golden potatoes, halved

• 1 tbsp kosher salt

• 6 tbsp neutral oil

• 2 tbsp all-purpose flour

• 2 ½ tsp poultry seasoning

• 1 tsp garlic powder

• ½ tsp smoked paprika (or regular paprika)

• ⅛ tsp cracked pepper

DIRECTIONS:

1. Prep the Potatoes:
   Preheat your oven to 420°F (215°C). Halve (or quarter any larger potatoes) and place them in a large pot or Dutch oven. Cover them with water (about 6-8 cups) and set the pot over high heat. Bring the water to a boil with the lid on.

2. Boil the Potatoes:
   Once boiling, remove the lid and add 1 tablespoon of kosher salt. Let the potatoes cook for another 7-9 minutes, until they’re fork-tender but not falling apart. Drain them well and set aside.

3. Heat the Oil:
   While the potatoes are draining, pour 6 tablespoons of neutral oil onto a baking sheet. Place the sheet in the preheated oven for about 5 minutes to heat up the oil.

4. Season the Potatoes:
   In a small bowl, mix together the flour, poultry seasoning, garlic powder, smoked paprika, and cracked pepper. Toss the boiled potatoes in a large bowl, sprinkling half of the seasoning mixture over them. Gently toss to coat, then repeat with the remaining seasoning.

5. Roast the Potatoes:
   Carefully remove the hot baking sheet from the oven and add the seasoned potatoes. Spread them out so they’re not touching. Bake on the middle rack for 15-20 minutes, or until golden brown on one side.

6. Flip & Finish:
   Flip the potatoes over and return them to the oven for another 15-20 minutes, or until golden and crispy on both sides.

Serve:
Once roasted, remove the potatoes with a slotted spoon and place them on a paper towel-lined plate to drain. Taste and adjust seasoning if needed, adding more salt or poultry seasoning. Transfer to a serving platter and enjoy!

Storing Your Potatoes:

Refrigeration- Store leftover roasted potatoes in an airtight container in the fridge for up to 3-4 days. Make sure they’re completely cooled before sealing them up to avoid excess moisture buildup.

Reheating Options:

1. Oven (Best for Crispiness):
   Preheat your oven to 400°F (200°C), spread the potatoes on a baking sheet, and reheat for about 10-15 minutes until they’re hot and crispy again. This method keeps them as crunchy as when they were first made!

2. Air Fryer (Quick and Crispy):
   Pop the potatoes into the air fryer at 375°F (190°C) for 5-7 minutes, shaking the basket halfway through. This is a great option to regain that crispy texture.

3. Stovetop (Quick Method):
   Heat a little oil in a skillet over medium heat, and reheat the potatoes for 5-7 minutes, tossing occasionally until they’re warmed through and crispy on the outside.

4. Microwave (Quickest but Softest):
   For a fast but less crispy option, microwave the potatoes in 30-second increments until heated through. Keep in mind that they won’t be as crispy with this method.