No-Fail (3 Ingredient) Roasted Potatoes

Prep Time 5 mins
Total Time 45 mins
Servings 12 side servings

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Super crispy roasted potatoes that are perfect every time with NO flipping or fussing! The only way I make roasted potatoes!

close up image of red potatoes on sheet pan with crispy tops
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I’m just a potato kind of girl. My parents were potato kind of people so I guess that’s where I get it. I know in 2014 I’m supposed to be swapping white potatoes for sweet potatoes, or quinoa, or bulgur, or lentils, but this girl just isn’t there yet.

I’ll have you know, aside from the bulgur, I have cooked and eaten each one of those things more than willingly. But sometimes there’s nothing that can replace a potato roasting in a pan of butter and your favorite seasonings until golden and crisp.

overhead image of crispy roasted potatoes on sheet pan

This is another recipe that found me early on in my Pinterest days. Speaking of the early days, I can remember scoffing at Pinterest addicts, thinking the whole idea was kind of ridiculous. It was only when one of my sister’s showed me the things she had found on Pinterest that I had asked her for an invite (but I mean, how lame in the first place that someone has to seek out an invitation?). It wasn’t long before it was a full-blown addiction. It was on Pinterest that I discovered food blogging was a Real Thing.

Almost 2 years have passed since I joined and I have tried more than 525 recipes. And some of those I have made more than once.

This is one of those recipes. Though this recipe, for me, is more about the method than the ingredients.

I remember before finding this recipe (and Pinterest) how I would cut my potatoes into little cubes, season them with a bit of butter and some herbs and salt, toss them in a pan and put them in the oven. I would stir them every 10-15 minutes or so, hoping they wouldn’t stick and they would anyway. In the process of stirring them 4 or 5 times during their time in the oven they would fall apart and become somewhat mushy instead of the crispy potatoes I dreamed of.

close up image of crispy roasted potatoes on sheet pan

I will never go back.

These potatoes are no-fail. 3 (or more if you want) ingredients, no flipping, no stirring, no mushy potatoes. Delicious.

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No-Fail (3 Ingredient) Roasted Potatoes

4.58 from 14 votes
No-Fail Roasted Potatoes — deliciously crispy and golden!
Prep Time 5 mins
Cook Time 40 mins
Total Time 45 mins
Cuisine American
Course Side Dish
Servings 12 side servings
Calories 95cal


  • 6 small-medium potatoes cleaned and halved
  • 1/4 cup butter

Optional seasonings:

  • seasoning salt
  • parmesan
  • garlic
  • other spices according to personal preference


  • Preheat oven to 400 degrees F. While oven is preheating, place ¼ cup of butter on a large pan or cookie sheet (as long as it has sides). Place in the oven to allow the butter to melt.
  • When the butter is melted, remove pan from the oven and sprinkle your seasonings over the butter. When I’m in a hurry, I will just do seasoning salt, but you can do whatever your family enjoys.
  • Place potatoes cut side down on the butter. Using a pastry brush, brush some of the excess butter onto the backs of the potatoes so they get crispy and flavorful as well.
  • Bake 30-40 minutes, depending on the size of your potatoes. You can always check the doneness of a potato but poking it with a sharp knife. If the knife comes out easily without resistance, your potatoes are done. Cool for a full 5 minutes before removing from the pan.

Nutrition Information

Calories: 95cal | Carbohydrates: 13g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 44mg | Potassium: 439mg | Fiber: 2g | Vitamin A: 120IU | Vitamin C: 12.1mg | Calcium: 33mg | Iron: 3.5mg

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Reader Interactions


  1. Michelle says

    Thank you for this EASY and DELICIOUS recipe! I was concerned about over-baking and butter burning, but I followed the recipe exactly as written (using white potatoes and Morton Season All) and voila! I’m so happy to have found a simple way to prepare one of my favorite foods. I will definitely be searching your site for more great recipes. 🙂

  2. Jae Birdsong says

    Fabulous!!! We couldn’t use butter because lo is allergic but these still roasted up great using buttery spread. This is our new go-to, our picky kids loved to pick these up and devour them! Thank you!

  3. ingrid says

    Hey I’m starting to follow you in Pinterest,
    Tonight I made the roasted potatoes (I forgot to take a pic) golden potatoes. So very delicious, I’ll be making again for sure.

  4. Jennifer Hooper says

    My local grocery store accidentally delivered 3 5lb bags of potatoes with my grocery order and it’s just me and my daughter here! So I found this while looking for quick potato recipes, because I’m trying not to let any potatoes go to waste. THEY. WERE. AMAZING. I even sent a plate over to the neighbors and they asked for more 🙂

      • Ivy Hamlin says

        Sorry but I don’t see any other way to comment. Just made these and they were as mushy as mushy gets. Would oil maybe work better than butter? Dunno. I’m a good cook, and I wonder why these failed. I ate them– butter, potatoes, seasoning– but they were far from the crispy oven-roasted potatoes of my dreams. I took them out at 30 minutes, btw. Mush.

        • Ashley Fehr says

          Hi Ivy! I’m sorry to hear that! I’ve heard nothing but rave reviews of this recipe (as you see some below) so I’m not sure what could have gone wrong. I would make sure to use a heavy, dark sheet pan. Maybe it was the type of potato?

        • David Griggs says

          Just whipped up a batch of these….45 minutes and crunchy. Super easy, little prep time.

          On Ivy’s comment, 30 minutes isn’t long enough, especially if they were larger potatoes.

          On using olive oil vs. butter: butter has a smoke point of 350 F. Depending on the type of olive oil used they have a smoke point range of 325 to 375 F.

          I would avoid garlic powder or granulated garlic, as it scorched and became bitter.

          Looking forward to trying this again with canola oil or bacon fat.

  5. Madolyn says

    So good! Seasoned mine with butter, garlic, parmesan, and chopped chives. Took them out 5 minutes early and poured cooked grounded chuck and 5 types of shredded cheese. Perfect meal along with brown sugar baked beans! Family loves it.

  6. Tabitha says

    So easy and they were a big hit with everyone. simple and delicious. i’m definitely using this recipe again.

    p.s, i would recommend you wrap them in bacon for an extra twist.

  7. Kathie Dawn says

    I made these last night, doubling all the ingredients since I was feeding a crowd. They were a hit! So much easier than mashed potatoes from scratch, and the crunchy seasoned area was like gold. It’s a keeper. Thank you!

  8. Lenna says

    I followed the recipe exactly and these potatoes were amazing! They smell and taste delicious and are soooo easy!

    This is the recipe I’ve been searching for. It’s the best and I’ve tried quite a few over the years!. Thank you so much for sharing.

  9. Debbie says

    These potatoes are the best! The family loved them. I made them about a year ago & then somehow lost or deleted this recipe. So happy I found it again.

  10. Billie Bullard says

    I would like to try this recipe I’m just not sure what type of potato is best to use? Can you advise me?

      • Marjorie says

        This recipe has been around for many years and always a winner. They were called Crisscross Potatoes. Take your no knife and make Crisscross pattern into the cut side of the potato about half way through, but don’t cut all the way through. Make it the same as your recipe with cut side down. It will brown all the cut edges and make it crispy, but creamy on the inside. Thanks for sharing! Can use sweet potatoes and adjust your seasonings to a little cinnamon and nutmeg to taste. Enjoy!

        • Ginger says

          I would love to see a pic of what you are talking about. Do you cut through the whole potato? And when you say that it browns and makes crispy all cut edges, do you mean if a person was using a larger potato and maybe needed to quarter them? Thanks Ginger

  11. Leesha says

    I just came across this recipe on Pinterest and I had to let you know; these potatoes are amazing! I have never been able to cook roast potatoes (they either end up undercooked or burnt) without resorting to using a microwave or boiling them. I could never be bothered but this recipe means I will be able to have them all the time! 😀 So yummy!

  12. Natasha says

    I’ve been looking up recipes for seasoning salt coz I don’t wanna get the store bought kind…. But everywhere they’re using slightly different ingredients…. Do u have a special blend or do u just use the one u get at the store

  13. Wendy @ says

    I love potatoes too. This looks so yummy 🙂 I would love for you to share this on my Friday T.G.I.F. linky party 🙂 Have a great weekend!!

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