Description

Get ready to fall in love with this crispy, golden, and ultra-flavorful Homemade Buttery Roasted Potatoes recipe. It’s the perfect go-to for an easy dinner side, quick breakfast addition, or meal-prep favorite. With just a few pantry staples and a handful of fresh herbs, you’ll create a crowd-pleasing dish that’s naturally gluten-free, vegetarian, and incredibly satisfying. Whether you’re hunting for new dinner ideas or need a healthy snack that’s filling and flavorful, these potatoes check every box.

Ingredients

3 pounds Yukon Gold potatoes

3 tablespoons unsalted butter (melted)

2 tablespoons olive oil

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon dried oregano or thyme

2 tablespoons fresh parsley (chopped)

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly grease it.

2. Wash and chop potatoes into 1 to 1.5-inch chunks, keeping sizes uniform for even cooking.

3. (Optional) Parboil the potatoes in salted water for 5–6 minutes, then drain and steam dry.

4. In a large bowl, toss potatoes with melted butter, olive oil, salt, pepper, and herbs until well coated.

5. Spread potatoes in a single layer on the baking sheet, cut side down.

6. Roast for 35–40 minutes, flipping halfway through, until golden and crisp.

7. Remove from oven, sprinkle with fresh parsley, and serve hot.

Notes

For best crispiness, don’t skip the parboiling and steam-drying step.

Spread potatoes out with space on the baking sheet so they roast, not steam.

Mixing butter with oil helps prevent burning and gives a rich flavor.