Crispy on the outside and soft on the inside, these seasoned potatoes use a simple spice blend that delivers consistent flavor every time. This recipe includes an oven and air fryer method so you can make crispy seasoned potatoes any way you like.
There’s something comforting about a perfectly seasoned potato—crisp on the outside, tender on the inside, and bursting with flavor in every bite.
Whether it’s a busy weekday or a festive holiday gathering, seasoned roasted potatoes are versatile enough to pair perfectly with a a hearty meal like this chickpea veggie loaf, and a creamy vegan casserole or even a lunch sandwich like this Panera Bread copycat mediterranean veggie sandwich
Very similar to my Air Fryer Home Fries, these roasted seasoned potatoes add a hint of spice and seasonings to achieve restaurant-style crispiness with minimal effort.
It's easy, delicious, and simple to make!
Table of contents
Why This Recipe Works
- A dead simple seasoning formula that makes any potato taste bigger than it should.
- Two cooking paths, oven or air fryer, so you get crisp potatoes no matter your setup.
- Super Simple, zero soaking or boiling, just need high heat and the right spice ratio.
- Works with Yukon Gold or Russet, so you use what you already have.
- Stays crisp when reheated, which makes it a strong meal prep side on the go.
Key Ingredients Needed to Make the Perfect Seasoned Potatoes
For a full set of ingredients and quantities, see recipe card below.
Potatoes: Yukon Gold gives the best balance of crisp edges and soft centers. Russet works if you want extra crispiness. If using baby potatoes, dice them in half so they can cook faster.
Olive Oil: Helps the seasoning stick and creates even browning. Avocado oil also works with this recipe.
Seasoning Mix: This recipe uses garlic powder, onion powder, paprika (or chili powder if you prefer spicy), dried herbs, salt and pepper.
How to Make Roasted Seasoned Potatoes in Oven
Heat your oven to four hundred twenty five degrees (425° F). Cut the potatoes into one inch pieces so they cook at the same speed.
Pat them dry so they get crisp instead of soft. Drop them in a mixing bowl, add oil, and mix until every piece looks shiny.
Next, add the spice mix and coat them well so the flavor sticks through the roast. Spread the potatoes on a sheet pan in a single layer.
Spread evenly. Space matters here. Crowding kills crisp.
Bake until the edges turn golden (about 30-35 minutes). Flip or shake once halfway to keep the browning even. Pull them when the centers are soft and the outside has a little crunch. Add fresh herbs if you want a clean finish.
Air Fryer Method
The air fryer method is mostly the same. the only notable differences are temperature and time.
Pre-hear your air fryer to four hundred degrees (400° F).
Cook for fifteen to twenty minutes. Shake the basket halfway so the potatoes brown on all sides.
Pull them when the edges look crisp and the centers feel soft.
Pro Tips for the Perfect Seasoned Potatoes
Here are my top tips to get the perfect crispy seasoned potatoes every time:
- Dry your diced potatoes well before adding in the spices.
- If using the air fryer, use one tablespoon less oil. Too much oil can make the basket smoke up.
- Cut the potatoes the same size to help cook the potatoes evenly.
Frequently Asked Questions
Yukon Gold and Russet work best.
No. The skin helps them get crisp and adds flavor.
It's not recommended. Fresh garlic can burn at high heat. Garlic powder is safer.
Yes. Store them in the fridge for up to three days. Reheat in the air fryer or oven.
Yes, but they will not get as crisp. Use a small amount of oil for the best texture.
Use the air fryer for a 5-6 minutes at 380° F.
Other Easy Potato Recipes You Would Enjoy
Recipe Card
Equipment
- 1 Baking Sheet Tray
- 1 Large Mixing Bowl
Ingredients
- 2 lbs potatoes Yukon Gold or Russet, washed and scrubbed
- 2-3 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika use chili powder for more spice
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley or chives chopped (optional, for garnish)
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
- Cut the potatoes into bite-sized cubes or wedges, about 1-inch pieces. You can leave the skin on for added texture and nutrition.
- In a large bowl, toss the potato pieces with olive oil until they are evenly coated. Add garlic powder, onion powder, paprika, dried thyme, dried rosemary, dried oregano, salt, and pepper. Toss again until the potatoes are well coated with the seasoning.
- Spread the seasoned potatoes in a single layer on the prepared baking sheet. Roast in the preheated oven for 30-35 minutes, flipping halfway through, or until the potatoes are golden brown and crispy on the outside, and fork-tender on the inside.
- Remove from the oven and transfer the roasted potatoes to a serving dish. Garnish with chopped fresh parsley or chives, if desired.
- Serve these delicious seasoned roasted potatoes hot as a side dish with your favorite main course.
Notes
- Cut the potatoes the same size so they cook evenly.
- Dry the potatoes after washing. This helps them get crisp.
- Yukon Gold gives soft centers. Russet gives extra crisp edges.
- Do not crowd the pan or basket. Space helps browning.
- Flip or shake once during cooking.
- Use smoked paprika if you want a stronger flavor.
- Leftovers reheat best in the air fryer at 380° F for 5-6 minutes.
Nutrition
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