The most amazing crispy roasted potatoes that are rubbed with a fantastic homemade Greek seasoning blend! Perfect as a side dish for just about any meal!
Regular roasted potatoes are amazing, but the right seasonings can really take them over the top. Instead of the traditional garlic and herbs, I made my own Greek seasoning blend… which is fabulous on SO many things!
Do you have a go-to side dish? For us, it’s always been potatoes. We love them in just about every form! Potato wedges, mashed potatoes… you name it. Up until recently I’d never been able to get the perfect roasted potatoes down though.
They were always well seasoned and tasty, but never with that beautiful crispiness. It turns out, I was missing one crucial step!
You see, there are essentially 3 main “rules” to follow to ensure amazing crispy potatoes.
HOW TO MAKE CRISPY ROAST POTATOES IN THE OVEN
- Use a large or extra large baking sheet. The potatoes need to have room in between them, otherwise they’ll sort of steam instead of roasting.
- Start with a HOT pan. When you preheat your oven, add your baking sheet so it heats up along with the oven. When you add the potatoes, they should sizzle!
- Soak your potatoes first. This gets rid of a lot of the starch, which is what keeps non-soaked potatoes from getting ridiculously crispy. After you soak them, give them a rinse with clean cold water. This is the step I was missing!! Make sure you dry the potatoes afterwards. Wet potatoes won’t crisp up!
I learned about the soaking step from Rachel of the site RachelCooks.com. She has some fabulous recipes, so stop on over and check them out!
HOW LONG DO YOU ROAST POTATOES AT 400 DEGREES
About 40 minutes, stirring or turning the potatoes over after 25 minutes. I know it’s tedious, but I like to turn use tongs to turn each potato over… that way I can ensure each and every potato is crisped on both sides!
WHAT ABOUT ROASTED POTATOES IN A CAST IRON SKILLET
You can absolutely roast these potatoes in a trusty cast iron skillet! Just preheat the skillet on the stovetop or in the oven as it comes up to temperature, and follow the recipe as written.
My favorite part about these oven roasted potatoes is the crispiness… BUT, a very close second is the homemade Greek seasoning blend! Not only is it amazing on these potatoes, but you can also use it on chicken, pork, beef, eggs, or mix it with some lemon juice/vinegar and olive oil to make a fabulous vinaigrette!
The next time you’re looking for an amazing side dish that will be a family favorite, give these Greek roasted potatoes a try!!
Want to try these Oven Roasted Potatoes?
PIN IT to your SIDE DISHES or POTATO board to save for later!
Find me on Pinterest for more great recipes!
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
Ingredients
- 3 lbs baby Yukon gold potatoes (or baby red potatoes, or a mix of the two)
- 4 Tbsp olive oil
- 1/2 Tbsp dried oregano
- 1 tsp kosher salt
- 1 tsp dried minced onion
- 3/4 tsp dried thyme leaves
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp dried marjoram
- 1/2 tsp dried basil
Instructions
- Slice baby potatoes in half (quartering any unusually large ones), then place into a bowl of cold water. Let potatoes soak about 30 minutes, changing the water if it becomes really cloudy.
- Place extra large baking sheet in oven on the middle rack. Preheat oven to 400 F degrees with baking sheet inside.
- Rinse potatoes with clean cold water, then place into a kitchen towel or paper towels to dry thoroughly. Add potatoes to a large mixing bowl once dry.
- Add oil and toss to coat. Add all seasonings and use your hands to rub the mixture into all the potatoes.
- Remove baking sheet from oven (careful, it will be HOT!!), and drizzle it lightly with a tiny bit of oil. Add potatoes to hot baking sheet and spread carefully into an even layer.
- Bake 25 minutes, then flip each potato over or stir with a spatula. Bake another 15 minutes, or until golden brown and crispy.
- Serve hot and enjoy!
Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!
Chef Tips
Nutrition Disclaimer
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Bonnie says
Where is the nutrition information?
The Chunky Chef says
Since this isn’t a health-focused website, and I’m not a nutritionist or dietician, I don’t provide full nutritional information for recipes as there is a potential for error, and I wouldn’t want to potentially and/or unknowingly pass along incorrect information. If full nutrition information is important to you, I recommend running the ingredients through whichever online nutritional calculator you prefer, or that you seek a nutritionist/dietitian for exact nutritional information.
Cherisse says
OMG these are the best potatoes I have ever had! I will definitely be making again soon-thank you so much for sharing! The recipe was perfect as-is 🙂
Laura says
YUM!!!
Lori Brennan says
I make this recipe all the time. I add carrotts to the recipe and serve with a meal. Always a treat! The spices for this recipe is perfect for chicken too.
Jenet says
Thank you for this recipe! Family loved it. Thank you for the tip to soak first for crisp potatoes. Nicely spiced with lemon flavor!
Jeff S. says
I’ve been making these for several years (try adding 1/2 Tsp of sweet Paprika). I use to combine the dried herbs and oil first as well. But, later I started doing a quick grind of the herbs in a hand held coffee grinder (now I use one with a removal cup, much easier to clean) and add the mix to the potatoes first. Stir them around to evenly coat them and then add the oil and stir again. The herbs are better distributed this way. I use a large non-stick frypan with curved sides like an omelet pan with an oven proof handle. That way I can grab the handle (with a thick pot holder of course) and give them a flip once in a while during baking.
Christie says
What’s the nutrition facts on these please?
The Chunky Chef says
Since this isn’t a health-focused website, and I’m not a nutritionist or dietician, I don’t provide full nutritional information for recipes as there is a potential for error, and I wouldn’t want to potentially and/or unknowingly pass along incorrect information. If full nutrition information is important to you, I recommend running the ingredients through whichever online nutritional calculator you prefer, or that you seek a nutritionist/dietitian for exact nutritional information.
Maureen says
Perfect combo of spices!
Holly says
Yummy! The whole family loved these potatoes.
Yvonne says
These are much easier to mix if you do it all in a large plastic bag. it also makes cleanup easier since you just throw the plastic bag away. It’s also good for mixing anything that needs to be refrigerated as you can lay the bag down on top of other plastic containers in the fridge to save space. I put the spices in first and the liquid next. That way it mixes better instead of clotting. I love your recipes>
MoL says
Thanks! This has so many of the tips I needed to get the crispiness! I did this on a rack placed on a cookie sheet that was covered in foil. No preheating the cookie sheet, no turning the taters, and they came out crispy… I suspect because the convection oven did the circulation for me!
Linda says
Super yummy! Thanks for the ‘crispiness’ lesson ❤️
Diane Varidin says
Delicious add a little lemon juice just like Yai Yai made
James Madrak says
Can someone please teach me how to make Greek seasonings for me to use
The Chunky Chef says
You can use the seasonings here in this recipe.
Leigh Marr says
Can you prepare these potatoes the night before and the bake them the next day?
Amanda says
I don’t recommend it, as potatoes will oxidize once cut, so they’ll have a greyish-brown color to them. They’ll still be edible, but not all that great to look at.
Carolyn Cartmill says
Do you need to peel the skin from the potatoes first?
The Chunky Chef says
You can, but with yukon gold or red potatoes there’s no need to.
Ben T Larson says
They were perfect! Thank you
Lucas Upergrove says
These are insane!!