No-Fail (3 Ingredient) Roasted Potatoes - The Recipe Rebel (2024)

The Recipe Rebel / Side Dishes

written by Ashley Fehr

4.77 from 26 votes

Prep Time 5 minutes mins

Total Time 45 minutes mins

Servings 12 side servings

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Last updated on June 10, 2020

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

No-Fail (3 Ingredient) Roasted Potatoes - The Recipe Rebel (2)

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.

No-Fail (3 Ingredient) Roasted Potatoes - The Recipe Rebel (3)

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.

No-Fail (3 Ingredient) Roasted Potatoes - The Recipe Rebel (4)

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 - The Recipe Rebel (5)

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No-Fail (3 Ingredient) Roasted Potatoes

written by Ashley Fehr

4.77 from 26 votes

No-Fail Roasted Potatoes — deliciously crispy and golden!

Prep Time 5 minutes mins

Cook Time 40 minutes mins

Total Time 45 minutes 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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No-Fail (3 Ingredient) Roasted Potatoes - The Recipe Rebel (8)

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. Kelley says

    These are perfection! Simple but so delicious.


    • The Recipe Rebel says

      Thanks Kelley!


  2. Sharon Brindle says

    This best potatoes ever, thought I had lost the recipe and was sick about it so now I wrote it down because they are so easy and delicious


    • The Recipe Rebel says

      Hi Sharon! So glad you enjoyed the recipe! Thank you for this kind review!


  3. Janet says

    Best ever! Simple to make and they are delicious. How does it get any better than this. Thank you.


    • The Recipe Rebel says

      Hi Janet! So glad you enjoyed the recipe! Thank you for this kind review!


  4. 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. 🙂


    • The Recipe Rebel says

      Hi Michelle! So glad you enjoyed the recipe! Thank you for this review!


  5. Genie says

    These were absolutely fantastic! Turned out crispy on the outside and soft on the inside. Thank you!


    • Ashley Fehr says

      Thanks Genie!


  6. 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!


    • Ashley Fehr says

      I’m so happy to hear that!


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No-Fail (3 Ingredient) Roasted Potatoes - The Recipe Rebel (2024)


Why are my roast potatoes never crispy? ›

Just as overcrowding bacon or mushrooms in a saucepan causes disappointingly mushy results, placing potatoes too close to each other on a baking sheet will prevent them from crisping while they roast. Ovens are like saunas, blasting potatoes with dry, hot air.

How do you keep roast potatoes crispy? ›

If you want to make this roast potatoes day before recipe and keep the potatoes crispy, ensure you put them in hot oil before baking them. This will help the potatoes stay crispy. If you're preparing roast potatoes in advance and find they have gone soggy in the fridge.

How does Gordon Ramsay make the best roast potatoes? ›

In a video online, Gordon explained: “For crispy roast potatoes, you can depend on them, my tip is to parboil them, leave them to steam dry, then sprinkle them with semolina or flour, and then give them a good roughing up.”

How to make Paula Deen's baked potatoes? ›

Rub the skin with vegetable oil. Sprinkle with salt. Pierce the skin of the potato in several places with the tines of a fork. Place on a cookie sheet and bake for 1 hour and 15 minutes, until the sides are soft when pressed.

Which oil is best for roast potatoes? ›

Neutral, low-cost oil such as vegetable oil, canola oil, safflower oil, peanut oil, corn oil, coconut oil, avocado oil, etc., work well for roasting. These oils have a high smoke point, allowing the potatoes to get very hot to achieve maximum crispiness.

What happens if you don't soak potatoes before roasting? ›

Soaking potatoes in water helps remove excess starch. Excess starch can inhibit the potatoes from cooking evenly as well as creating a gummy or sticky texture on the outside of your potatoes.

Can you put too much oil in roast potatoes? ›

Also, be mindful of the oil. Potatoes can react like sponges; too much oil can make your potatoes appear to be soggy. Try placing oil in a spray bottle or using an aerosol to apply the oil to the potatoes. Lastly, ensure that the potatoes are dry before you add the oil.

Why put flour on roast potatoes? ›

Roast for 1hr until golden and crisp, and don't forget to turn them occasionally to ensure they cook evenly. Here's a few tricks to try to make them even more delicious. Sprinkle your parboiled potatoes with flour. This gives potatoes extra crunch.

Should you boil potatoes before roasting? ›

Boil chunks of potato until they're just tender, toss them none-too-gently with fat (ideally beef drippings) to rough up their surface, then roast them until they're crisp and crackling. The boiling and roughing-up steps are the real keys.

Why are restaurant baked potatoes so good? ›

The olive oil helps the seasonings adhere to the surface of the potato. To save time, restaurants often apply the oil with a spray bottle. Thanks to their naturally high starch content, which creates a plush texture under heat, Russet potatoes make a good fit for baking.

How do you roast potatoes Bobby Flay? ›

  1. Preheat the oven to 425 degrees F.
  2. Toss the potatoes with the canola oil, garlic paste and salt and pepper to taste. Place on a sheet tray and roast until cooked through and golden brown, 25 to 30 minutes.
  3. Remove from the oven and immediately fold in the herbs.

Why do restaurants bake potatoes in foil? ›

Some say wrapping baked potatoes in aluminum foil helps them cook faster (aluminum conducts heat, then traps it), and it does keep them hot for longer once they come out of the oven, which is why we think restaurants use this method. Wrapping potatoes will also give you a softer, steamed skin, if that's what you like.

What is the difference between roasting potatoes and baking potatoes? ›

The phrase “baked potato” typically refers to a whole potato being cooked in the oven with the intent of being cut open and stuffed (commonly with butter, sour cream, cheese, etc.). Roasted potatoes, on the other hand, are cut into smaller pieces and cooked in the oven until they're perfectly crispy on the outside.

Why are my roasted potatoes not getting soft? ›

To ensure that your potatoes become soft and tender, consider using the right type of potatoes, ensuring even and appropriately sized cuts, providing sufficient liquid, and avoiding overly long cooking times.

Why are my potatoes not getting soft in the oven? ›

Firstly, ensure you've baked it at a sufficiently high temperature (around 400°F/200°C). Secondly, make sure you've allowed enough time for baking—large potatoes may take longer. Lastly, check if your oven is calibrated accurately; an incorrect temperature setting can affect cooking.

Why are my roasted potatoes dry? ›

They just need to be coated with oil. The oily coat is needed to actually roast the potato. If you would put them into a hot oven without any oil, they would dry out rather than roast because the temperature of the outside of the potato would be limited to 100C/212F until all water had evaporated.

Why are my roast potatoes hard? ›

Simply tossing raw potatoes into the pan before roasting will guarantee tough results because the high water content will steam out over the course of a long cooking time. "You feel more like you're eating the skin, because the structure just collapses inside," says Hanson. "It also gets too hard.

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