Super crispy roasted potatoes that are perfect every time with NO flipping or fussing! The only way I make roasted potatoes!
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.
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.
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.
Chicken Cordon Bleu Scalloped Potatoes
No-Fail (3 Ingredient) Roasted Potatoes
written by Ashley Fehr
Ingredients
- 6 small-medium potatoes cleaned and halved
- 1/4 cup butter
Optional seasonings:
- seasoning salt
- parmesan
- garlic
- other spices according to personal preference
Instructions
- 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
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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.
Ashley Fehr says
Thanks Ingrid!
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 🙂
Ashley Fehr says
I’m so glad you liked them!
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.
Francine says
I made these with seasoned salt & garlic powder. I added big carrot halves to the mix. Delicious!
Ashley Fehr says
Great idea!
Kathleen says
Excellent! I wonder if these would do as well in the air fryer?
Ashley Fehr says
They might! I haven’t tried, sorry
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.
Ashley Fehr says
That’s a great idea!
Tochi says
Hi I was wondering if this would work with olive oil
Ashley Fehr says
Yes, that should work just fine!
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.
Ashley Fehr says
I love the bacon tip!
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!
Ashley Fehr says
Thanks Kathie!
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.
Ashley Fehr says
Thanks Lenna! We love it too!
Rocketdog says
Had them tonight.
Delish. Will make again
Ashley Fehr says
So glad to hear that!
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.
Ashley Fehr says
Thanks Debbie! I’m so happy to hear that!
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?
Ashley Fehr says
I love red potatoes because they are creamy and have a smooth skin, but you can use a yellow potato as well.
Sarah says
Could you substitute butter for olive oil? Thanks!
Rosemary says
Great recipe. The family really enjoys it!
Ashley Fehr says
Thanks Rosemary!
sarah says
next time i will give it a try with almond oil
Lisa Rowland says
Potato recipe for life now! SO GOOD! I wish I had found this years ago.
Lizzard56 says
@Lizzard in the Kichen
These are seriously the best! Love, love,love the way themes turned out. Thanks for sharing.
Ashley Fehr says
Thank you! So glad to hear that!
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
Ginger says
I meant to say halfway down the whole potato. Sorry.
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!
Spokenfor says
Just made these and they are absolutely delicious. Thank you so much.
Ashley Fehr says
Glad to hear it! Thanks for letting me know!
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
Ashley says
I use Lawry’s, but you could easily find a recipe for it!
Wendy @ www.mamasblogcentral.com 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!!
Ashley says
I will have to check it out! Thanks!