If you want a simple side dish that goes with almost anything, you should learn how to make chopped potatoes in the oven. This method gives you crispy edges and fluffy insides every time, and it’s much easier than you might think.
Forget about boring, soggy potatoes. With a few good techniques and the right seasoning, your oven-chopped potatoes can be the star of the meal. They are perfect for weeknight dinners or for feeding a crowd on the weekend.
How To Make Chopped Potatoes In The Oven
This is the core method you’ll use. The process is straightforward, but each step has a purpose. Paying attention to details here makes all the difference between good potatoes and great ones.
What You’ll Need
Gathering your ingredients and tools first makes the process smooth. Here’s your checklist:
- Potatoes: 2 to 3 pounds. Russets or Yukon Golds are best. Russets get crispier; Yukon Golds have a creamier interior.
- Oil: 3 to 4 tablespoons of a high-heat oil. Avocado, grapeseed, or refined coconut oil work great. Olive oil is okay, but it can smoke at very high temperatures.
- Seasonings: Salt, black pepper, garlic powder, paprika. This is a classic base you can build on.
- Equipment: A large baking sheet, a sharp chef’s knife, a large mixing bowl, and some parchment paper or a silicone baking mat (optional, but helpful).
Step-by-Step Instructions
1. Choose and Prep Your Potatoes
Start by picking potatoes that are firm and without major blemishes. You don’t need to peel them! The skin helps with texture and flavor. Just give them a good scrub under cold water to remove any dirt.
Dry them thoroughly with a clean kitchen towel. Wet potatoes will steam instead of roast, which prevents crisping.
2. Chop Them Evenly
This is the most important step for even cooking. Use your sharp knife to cut the potatoes into chunks. Aim for pieces that are about 1 to 1.5 inches in size.
Try to make them as uniform as possible. If the pieces are different sizes, the smaller ones will burn before the larger ones are cooked through. A rough chop is fine, just keep the size consistent.
3. Parboil for the Best Texture
This secret step is a game-changer. Place your chopped potatoes in a pot of cold, salted water. Bring it to a boil and let them cook for about 5-7 minutes.
You’re not cooking them all the way. You just want the outsides to get a little soft. This creates a starchy, rough surface that turns incredibly crispy in the oven. Drain them well and let them sit in the colander for a minute to steam dry.
4. Season Generously
Put the parboiled and drained potatoes back into your dry mixing bowl. Add your oil, salt, pepper, and other seasonings. Now, give the bowl a few gentle shakes or stirs with a spoon.
You’ll notice the edges of the potatoes get a bit mashed and fuzzy. That’s perfect! Those mashed bits will become the crispiest parts. Don’t worry if a few pieces break apart.
5. Arrange and Roast
Preheat your oven to 425°F (220°C). Line your baking sheet with parchment if you’re using it. Spread the potatoes out in a single layer. Make sure they aren’t touching or crowded.
If they are too close, they’ll steam. Give them room, and they’ll roast. Put them in the hot oven and set your timer for 20 minutes.
6. Flip and Finish
After 20 minutes, take the sheet out. Use a spatula to flip and stir the potatoes. This ensures all sides get golden brown.
Put them back in the oven for another 15 to 20 minutes. They’re done when they are deeply golden, crispy on the outside, and fork-tender on the inside. Total time is usually 35-40 minutes.
Seasoning Variations to Try
The basic seasoning is just the beginning. Once you master the method, you can change the flavor profile to match any cuisine.
- Herbs de Provence: Toss with olive oil, salt, and a tablespoon of herbs de Provence for a French twist.
- Smoky Paprika & Cumin: Use smoked paprika, cumin, garlic powder, and a pinch of chili powder.
- Lemon & Herb: After roasting, toss the hot potatoes with lemon zest, chopped fresh parsley, and a squeeze of lemon juice.
- Cheesy Garlic: In the last 5 minutes of roasting, sprinkle with grated Parmesan and a little garlic powder.
Common Mistakes to Avoid
Even simple recipes can go wrong. Here’s what to watch out for so your potatoes turn out perfect.
- Not Drying the Potatoes: Moisture is the enemy of crispiness. Always dry after washing and after parboiling.
- Crowding the Pan: This is the number one reason for soggy potatoes. Use two sheets if you need to.
- Not Using Enough Oil: The oil conducts heat and helps with browning. Don’t be too shy with it.
- Underseasoning: Potatoes need a good amount of salt. Season when you add the oil, and don’t forget to taste one before serving to see if it needs more.
- Moving Them Too Much: Let them sit in the hot oven to develop a crust before you flip them. If you stir to early, they might stick.
How to Serve Your Chopped Potatoes
These potatoes are incredibly versatile. They can play a supporting role or be the main attraction.
Serve them alongside grilled chicken, steak, or fish. They are amazing with eggs for a hearty breakfast or brunch. You can even top them with a fried egg, some cheese, and salsa for a full meal.
For a party, make a big batch and keep them warm in the oven. Set out different dipping sauces like garlic aioli, ketchup with sriracha, or a cool ranch dip. They will dissapear quickly!
Storing and Reheating Leftovers
Leftover roasted potatoes are a treat. Store them in an airtight container in the refrigerator for up to 4 days.
To reheat, don’t use the microwave. It will make them soft. Instead, spread them on a baking sheet and warm them in a 400°F oven for 10-15 minutes. You can also reheat them in an air fryer for about 5 minutes at 375°F. This brings back their crispy texture.
FAQ Section
What is the best potato for roasting in the oven?
Starchy potatoes like Russets (Idaho potatoes) are excellent for getting a very crispy exterior and fluffy interior. Waxy potatoes like Red Bliss hold their shape better but won’t get as crispy. Yukon Golds are a great middle-ground with a buttery flavor.
Do I have to parboil the potatoes before roasting?
You don’t have to, but I highly recommend it. Parboiling breaks down the starches on the surface, which leads to a much crispier final product. It also reduces the overall oven time and helps the seasonings stick better. Skipping this step often results in a tougher skin and less fluffy inside.
Why aren’t my oven potatoes crispy?
Several factors can cause this. The oven temperature might be to low—ensure it’s fully preheated to at least 425°F. Overcrowding the baking sheet is a very common culprit, as it causes steaming. Also, make sure the potatoes are completely dry before adding oil, and that you’re using enough oil to coat them evenly.
Can I prepare chopped potatoes ahead of time?
Yes, you can chop the potatoes a few hours ahead. To prevent browning, submerge them in a bowl of cold water. Store the bowl in the refrigerator. When you’re ready to cook, drain and dry them very well, then proceed with parboiling. You can also parboil them ahead, drain, and let them cool before tossing with oil and refrigerating for up to a day.
What other vegetables can I roast with the potatoes?
Potatoes roast well with other hearty vegetables that have similar cooking times. Try adding chopped carrots, parsnips, sweet potatoes, or whole garlic cloves to the pan. Just be sure to cut everything to a similar size so they cook evenly. Softer veggies like bell peppers or zucchini should be added in the last 15 minutes of cooking.
Is it better to use parchment paper or roast directly on the pan?
Parchment paper or a silicone mat makes cleanup easier and can prevent sticking. However, roasting directly on a preheated, oiled baking sheet can give you a slightly crispier bottom crust. Both methods work well, so it’s a matter of personal preference and how much cleanup you want to do.