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Pioneer Woman Roasted Potatoes

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Crispy on the outside, fluffy on the inside, these roasted potatoes are tossed with olive oil, butter, and a blend of herbs and spices before being roasted to golden perfection. The garlic and rosemary infuse every bite with savory flavor, making them an irresistible side dish for any meal.

Ingredients

Scale
  • 2 lb (about 6 medium) Yukon Gold potatoes, scrubbed and cut into 1.5-inch chunks
  • 3 tbsp olive oil
  • 2 tbsp unsalted butter, melted
  • 4 cloves garlic, minced
  • 1 tbsp fresh rosemary, finely chopped (or 1 tsp dried rosemary)
  • 1 tsp kosher salt, plus more for seasoning
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp paprika (optional, for color)
  • 2 tbsp fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 425°F (218°C). Position an oven rack in the middle of the oven. Line a large, rimmed baking sheet with parchment paper or aluminum foil for easy cleanup.
  2. In a large bowl, combine the cut potatoes, olive oil, melted butter, minced garlic, chopped rosemary, 1 teaspoon kosher salt, black pepper, and paprika if using. Use your hands or a spatula to toss everything until the potatoes are evenly coated with the oil and seasonings.
  3. Arrange the potatoes in a single layer on the prepared baking sheet, making sure they are not overcrowded. Overcrowding trapsteam and prevents browning. If needed, use two baking sheets or roast in batches.
  4. Roast the potatoes in the preheated oven for 25 minutes. After 25 minutes, carefully remove the baking sheet from the oven and use a spatula to flip each potato piece over. This ensures even browning on all sides.
  5. Return the baking sheet to the oven and continue roasting for another 20–25 minutes, or until the potatoes are golden brown and crispy on the outside, and a fork or knife easily pierces through the center. The total roasting time should be 45–50 minutes, depending on the size of your potato chunks.
  6. Once roasted, transfer the potatoes to a serving platter. Taste and adjust seasoning with additional salt if needed. Garnish with freshly chopped parsley and serve hot.
  7. If you prefer extra crispy potatoes, after flipping, increase the oven temperature to 450°F (232°C) for the final 10 minutes of roasting. Watch closely to prevent burning.
  8. Leftover roasted potatoes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a 400°F (200°C) oven for 10–12 minutes to regain crispiness, or in a skillet over medium-high heat with a splash of oil.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended as potatoes become mushy after thawing. Reheating: For best results, reheat in a 400°F (200°C) oven for 10–12 minutes until hot and crispy. Alternatively, sauté in a skillet over medium-high heat with a little olive oil until heated through. Avoid microwaving, as it will make the potatoes soft.

Nutrition

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