This simple and delicious 3-Ingredient Crispy Oven-Roasted Potatoes recipe is perfect for busy weeknights. Potatoes are briefly par-cooked in a seasoned stock base for added flavor, then tossed with extra-virgin olive oil and roasted until golden and crisp. Finish with flaky sea salt and chopped parsley for a bright, final touch.
The core ingredients are potatoes, olive oil, and a concentrated stock base. Salt is assumed in most kitchens, and fresh herbs for garnish are optional but recommended.
Best potatoes for this recipe
Baby Yukon Gold potatoes are ideal because they roast evenly and have a naturally creamy interior. Regular Yukon Golds cut into 2-inch pieces also work well. If you prefer a starchier texture, Russets are a good second choice and will give a fluffier interior.
Ingredients
- Baby potatoes, halved, or regular Yukon Golds, cut into 2-inch cubes
- Chicken stock base (Better Than Bouillon style) or bouillon cubes
- Extra-virgin olive oil
- Kosher or sea salt
- Chopped parsley (optional)
- Flaky sea salt to finish (optional)
Note: A concentrated stock base such as a roasted chicken or vegetable paste adds deep, savory flavor during the par-cook stage. If you don’t have a powdered or concentrated base, a good-quality packaged chicken or vegetable stock will work instead.
Tried and true tips
- Use the stock base or bouillon when par-cooking the potatoes to build flavor — it makes a noticeable difference.
- If you don’t have a stock base or bouillon, par-cook the potatoes in a flavorful packaged stock.
- Line the rimmed baking sheet with parchment paper. It helps produce crisp edges and makes cleanup easy.
- For a different flavor profile, toss the potatoes with lemon pepper or your favorite seasoning before roasting.
How to make these oven-roasted potatoes
- Preheat the oven to 400°F (200°C).
- Line a large rimmed baking sheet with parchment paper.
- Bring 2 quarts (8 cups) of water to a boil and add a large pinch of salt.
- Stir in the soup base or bouillon cubes once the water is boiling. If using packaged chicken stock, skip this step.
- Add the halved or cubed potatoes to the boiling liquid and par-cook for 10 minutes.
- Drain the potatoes well in a colander, then spread them on a kitchen towel and pat dry to remove excess moisture.
- Transfer the potatoes to the parchment-lined baking sheet. Drizzle with extra-virgin olive oil, sprinkle with kosher salt, and toss to coat. Spread the potatoes in a single layer.
- Bake for about 30 minutes, flipping the potatoes halfway through so they brown evenly.
- When finished, potatoes should have crispy, golden edges and be tender and fluffy inside.
- Finish with flaky sea salt and a sprinkle of chopped parsley, if desired, and serve immediately.
How to serve
These crispy roasted potatoes make a wonderful side for roasted or grilled proteins and hearty salads. They pair especially well with roast chicken, grilled steak, or simply alongside a fresh green salad. Serve them hot so the exterior stays crisp.
If you try the recipe, leaving a comment and rating helps other readers — feedback is appreciated.
All content and photographs ©Claudia’s Table and claudiastable.com
3-Ingredient Crispy Oven-Roasted Potatoes
Ana Coronado
August 25, 2025
Equipment
- 1 rimmed baking sheet
- 1 parchment paper sheet
- 2-quart pot
Ingredients
- 1 pound Baby potatoes halved, or regular-sized Yukon potatoes, chopped into 2-inch cubes
- 1 tablespoon Chicken stock base better than bouillon or bouillon cubes
- 2 tablespoons Extra-virgin olive oil
- 1 teaspoon Kosher salt or sea salt
- 1 tablespoon Chopped parsley optional
- 1/2 teaspoon Flake salt or sea salt to finish optional
Instructions
- Preheat oven to 400°F (200°C).
- Line a large rimmed baking sheet with parchment paper.
- Bring 2 quarts (8 cups) of water to a boil and add a large pinch of salt.
- Add the soup base or bouillon cubes to the boiling water. If using packaged chicken stock, omit the soup base.
- Add the halved or cubed potatoes and par-cook for 10 minutes.
- Drain the potatoes and spread them on a towel to remove excess moisture.
- Place the potatoes on the parchment-lined baking sheet, drizzle with olive oil, sprinkle kosher salt, and toss to coat. Spread in a single layer.
- Bake for 30 minutes, flipping once halfway through for even browning.
- Potatoes should be crisp on the outside and tender and fluffy inside.
- Garnish with chopped parsley and finish with flaky sea salt if desired. Serve immediately.
Notes
Tried and true tips
This is an easy recipe—using a stock base or bouillon while par-cooking deepens the potatoes’ flavor. If you prefer, par-cook in a flavorful packaged stock. Parchment paper helps the potatoes achieve better crisping, and seasonings like lemon pepper add a bright variation.
Nutrition
Nutritional information is calculated online and should be used as a guide.
All content and photographs ©Claudia’s Table and claudiastable.com