Name: The Best Roasted Potatoes
Prep time: 10 min
Cook time: PT-488376H33M34S
Total time: 34 min
Cuisine: American
Ingredients: 2 pounds potatoes; 4 tbsp olive oil; 1/2 tsp garlic powder; 1 ½ tbsp breadcrumbs (or gluten-free alternative); 1/2 cup grated Parmesan cheese; 1 tsp paprika; 1/4 tsp chili powder; 1 tsp salt; Freshly ground black pepper, to taste; 1 ½ tsp dried mixed herbs (oregano, basil, thyme); 2/3 cup Greek yogurt (or sour cream); 1 tsp mustard; 3 tbsp sweet chili garlic sauce; Salt and pepper, to taste

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These roasted potatoes are everything I want in a side dish—crispy, golden, flavorful, and deeply satisfying. With a crunchy coating of Parmesan and breadcrumbs, seasoned with herbs and spices, every bite delivers an irresistible contrast of textures: crispy on the outside and soft and fluffy inside. I love serving them with a tangy Greek yogurt dipping sauce, which takes the dish to a whole new level. Whether it’s for a weeknight meal or a gathering with friends, this recipe is always a crowd-pleaser.

Why You’ll Love This Recipe

Perfect texture: I get that golden crispy crust on the outside while keeping the inside pillowy and tender.
Simple ingredients: Everything I need is likely already in my kitchen.
Flavor-packed: The combination of herbs, garlic, paprika, and Parmesan brings out rich, savory flavors.
Versatile: I serve these as a side, an appetizer, or even enjoy them as a snack with dipping sauce.
Kid-friendly: Everyone at the table loves them, even the picky eaters.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 pounds potatoes
4 tbsp olive oil
1/2 tsp garlic powder
1 ½ tbsp breadcrumbs
1/2 cup Parmesan cheese
1 tsp paprika
1/4 tsp chili powder
1 tsp salt
freshly ground black pepper
1 ½ tsp mixed dried herbs (oregano, basil, thyme)

For the Yogurt Dipping Sauce

2/3 cup Greek yogurt (or sour cream)
1 tsp mustard
3 tbsp sweet chili garlic sauce
salt and pepper, to taste

directions

Preheat the oven to 425°F (220°C) to get that crispy finish.
Wash and cut potatoes into wedges for even cooking.
In a large bowl, I combine the wedges with olive oil, garlic powder, paprika, chili powder, breadcrumbs, Parmesan, dried herbs, salt, and pepper. I gently toss them so every piece gets coated in flavor.
Arrange the potatoes in a single layer on a greased baking tray to ensure they roast evenly and crisp up nicely.
Bake for 25–30 minutes, until they’re golden brown and crispy on the outside and fork-tender inside.
While the potatoes bake, I mix together Greek yogurt, mustard, and chili sauce in a small bowl. I season it with salt and pepper and let it chill until serving.
Once baked, I garnish the hot potatoes with chopped green onion and serve them immediately with the yogurt dipping sauce.

Servings and timing

Servings: 6
Prep time: 10 minutes
Cook time: 25–30 minutes
Total time: 34 minutes

Variations

Add a cheesy twist: I sometimes add shredded cheddar with the Parmesan for an extra gooey texture.
Make it spicy: A pinch of cayenne or crushed red pepper flakes gives them a bold kick.
Go sweet and savory: I mix in sweet potatoes with regular ones for a colorful and flavorful medley.
Try different herbs: Rosemary or dill adds a refreshing twist.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I prefer using an oven or air fryer to bring back the crispiness. Microwaving works in a pinch but softens the edges.

FAQs

Can I use a different type of potato?

Yes, I’ve used Yukon Golds, red potatoes, and even sweet potatoes. Just keep the wedge size consistent for even cooking.

How do I make these extra crispy?

I make sure to dry the potatoes thoroughly before seasoning and roast them in a single layer without crowding the tray.

Can I make them ahead of time?

I like to prep the potatoes and seasoning mix in advance, then toss and bake when ready to serve. Fresh out of the oven is best for texture.

What dipping sauces work well?

Besides the yogurt sauce, I love using ranch, garlic aioli, spicy ketchup, or a simple sriracha-mayo mix.

Are these gluten-free?

To keep them gluten-free, I skip the breadcrumbs or use gluten-free ones—everything else in the recipe is naturally gluten-free.

Conclusion

These roasted potatoes are my go-to recipe when I want something hearty, comforting, and full of flavor. They’re simple to make, endlessly customizable, and go with just about everything. I love how the crispy coating and fluffy inside make each bite incredibly satisfying. Whether I’m serving them with a roast, steak, or just a dip on the side, they always steal the show.