Easy Crispy Roasted Potatoes – Great for any Gathering

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I’ve been making these super easy crispy roasted potatoes for a loooooooooooong time.  There is a reason: EVERYONE LOVES THEM!!!! I love them because they are super easy to make, and we usually go through a whole 9 x 12 pyrex at a time, so I usually double the recipe.

If you are looking for another easy recipe for a gathering or potluck, this cinnamon roll casserole makes a wonderful potluck and/or holiday side dish!

Easy crispy roasted potatoes

These easy, crispy, roasted potatoes are great for having people over for dinner at the house, baby and bridal showers, potluck dishes, thanksgiving, christmas….allllllll the things!!! I was just thinking that they would make a great Friendsgiving addition!

Speaking of Friendsgiving, excited to be meeting up with some girlfriends from high school in a week to celebrate! Every year we have a tradition of gathering at a restaurant, eating good food, catching up, and enjoying each other’s company.  It’s tough because we all live in different corners of Southern California, so we don’t get to see each other as much as we would like.  They are a solid group of gals that you can count on to give you the most supportive, and constructive feedback for whatever is going on in life.

Back to my potato obsession…..I’ve never met a potato I didn’t like.  There is just something about the heartiness of it.  Definitely a comfort food.  I originally saw this recipe here, and tweaked a couple of things to make it for my family.  I subbed the oil for a healthier version, to make it healthy-ish 😉

Easy Crispy Roasted Potatoes

Easy Crispy Roasted Potatoes


1.5 lb baby potatoes, halved (I usually buy the big old bag from costco and double all of the ingredients to make 2, 9 x 13 dishes full of potatoes)

2.5 tbsp avocado oil

1/2 cup grated parmesan

1 tsp garlic powder

1 tsp onion powder

1/2 tsp paprika

1/2 tsp fresh cracked pepper

Easy crispy roasted potatoes


  1. Preheat oven to 400 F
  2. Mix Parmesan, garlic powder, onion powder, paprika, and fresh cracked pepper in a bowl.
  3. Drizzle avocado oil on a 9 x 13 pyrex or glass baking dish. Make sure entire bottom of dish is coated with oil
  4. Scatter the Parmesan mixture over the base, I usually use my fingers or a spoon. Try to get it even.
  5. Place potatoes, flat side down.  Press Firmly.
  6. Bake potatoes for 35-40 minutes or until they are tender, and the Parmesan looks as crispy as you want it 😉
  7. Eat as many as you want! I can easily pop 5 at a time!


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