Description

These crispy, golden sheet pan potatoes are the perfect easy side dish for busy weeknights or lazy weekend brunches. Seasoned with smoked paprika and roasted to perfection, they offer a crunchy exterior and fluffy interior with minimal active effort.

Ingredients

Scale

2 pounds Yukon Gold potatoes (scrubbed and cut into 1-inch cubes)
3 tablespoons avocado oil or olive oil
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cayenne pepper (optional)
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons chopped fresh parsley or chives (optional, for garnish)

Instructions

Preheat oven to 425°F (220°C).
Wash potatoes thoroughly and pat them completely dry with paper towels to ensure crispiness.
Cut potatoes into uniform 1-inch cubes.
Place potato cubes in a large mixing bowl.
Drizzle with oil and sprinkle with smoked paprika, garlic powder, onion powder, cayenne, salt, and black pepper.
Toss with hands until every cube is evenly coated in oil and spices.
Spread potatoes in a single layer on a large rimmed baking sheet. Do not crowd the pan.
Roast for 20 minutes.
Remove pan and flip potatoes over to ensure even browning.
Return to oven and roast for another 15-20 minutes, until golden brown and fork-tender.
Remove from oven, sprinkle with fresh herbs if using, and serve immediately.

Notes

Ensure potatoes are completely dry before oiling to prevent steaming. Do not crowd the pan; use two pans if necessary for even crisping. Flip halfway through cooking for uniform browning. For extra crunch, sprinkle a little cornstarch before roasting. These do not freeze well.

Prep Time: 5 minutes
Cook Time: 40 minutes
Category: Side Dish
Cuisine: American

Nutrition

Serving Size: Approximately 1 cup
Calories: 180
Sugar: 2
Sodium: 350
Fat: 6
Saturated Fat: 1
Carbohydrates: 32
Fiber: 3
Protein: 3

Keywords: sheet pan potatoes, crispy potatoes, breakfast potatoes, easy side dish, weeknight dinner, roasted potatoes, gluten-free, vegan