3-Ingredient Crispy Oven-Roasted Potatoes
This is an incredibly simple and delicious 3-Ingredient Crispy Oven-Roasted Potato recipe that is wonderful for busy weeknights. A good stock base flavors the potatoes while they par-cook, and a generous dose of extra-virgin olive oil gives the potatoes a crispy oven finish. Finish the oven-roasted potatoes with a generous sprinkle of flaky sea salt and a garnish of chopped parsley for the final touch. Simple and delicious; two of my favorite words during the weeknight dinner rush.
This recipe boasts three main ingredients: potatoes, olive oil, and the stock base. Salt is typically found in the majority of household kitchens, and garnishes are optional!
Best potatoes for this recipe
I use baby Yukon gold potatoes for this recipe, but regular-sized gold potatoes can also be used, chopped into 2-inch pieces. Russet potatoes are my second choice for this recipe. They are starchy and a good candidate for this recipe.
Ingredients
- Baby potatoes, halved, or regular-sized gold Yukon potatoes, chopped into 2-inch cubes.
- Chicken stock base, better than bouillon type or bouillon cubes (see note below)
- Extra virgin olive oil
- Kosher salt or sea salt
- Chopped parsley for garnish (optional)
- Flake salt or sea salt to finish (optional)
NOTE: I use Better than Bouillon chicken base. It’s a concentrated stock base that boasts a rich flavor. I also use the vegetable version that I really like as well. You can also opt for using bouillon cubes for this recipe.
Tried and true tips
- This is an easy recipe, and don’t skip out on the extra flavoring of the stock base or bouillon. This creates depth in the flavor of the potatoes.
2. If you don’t have stock base or bouillon, use a good, packaged chicken stock to par-cook the potatoes in.
3. Use parchment paper sheets on the rimmed baking sheet. Parchment paper does wonders for crisping potatoes. ( I love using it for crispy chicken wings!)
4. Use lemon pepper or another delicious seasoning instead of salt or with it before roasting.
How to make these oven-roasted potatoes
- Pre-heat oven to 400°F
- Line a large rimmed baking sheet with parchment paper.
- Boil 2 quarts (8 cups) of water and add a large pinch of salt.
- Once the water is boiling, add the soup base or bouillon cubes.
- If you are using chicken stock, omit soup base or bouillon cubes.
- Add the halved or cubed potatoes.
- Par-cook the potatoes for 10 minutes.
- Drain the potatoes into a colander.
- Place the potatoes onto a kitchen towel and dry any excess liquid.
- Now add the potatoes to the parchment-lined rimmed baking sheet.
- Drizzle the olive oil, kosher salt and toss. Ensure that the potatoes are spread evenly onto the baking sheet.
- Bake for 30 minutes, flipping potatoes midway through.
- Potatoes should have crispy edges, be full of flavor, tender, and fluffy on the inside.
- Garnish with chopped parsley, flaky or sea salt.
How to serve
This delicious 3-ingredient crispy oven-roasted potato recipe is a perfect side for Simple Herb Roast Chicken, Two Ingredient Grilled Tri-Tip Roast, Yogurt Herb Marinated Grilled Chicken, Grilled Lemon Oregano Chicken + Salmoriglio Sauce and Grilled Steak Salad with Roasted Jalapeño Dressing.
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All content and photographs ©Claudia’s Table and claudiastable.com
3-Ingredient Crispy Oven-Roasted Potatoes
August 25, 2025
Equipment
- 1 rimmed baking sheet
- 1 parchment paper sheet
- 2 quart pot
Ingredients
- 1 pound Baby potatoes halved, or regular-sized gold 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 for garnish optional
- 1/2 teaspoon Flake salt or sea salt to finish optional
Instructions
- Pre-heat oven to 400°F
- Line a large rimmed baking sheet with parchment paper.
- Boil 2 quarts (8 cups) of water and add a large pinch of salt.
- Once the water is boiling, add the soup base or boullion cubes.
- If you are using chicken stock, omit soup base or boullion cubes.
- Add the halved or cubed potatoes.
- Par-cook for 10 minutes.
- Drain the potatoes into a colander.
- Place the potatoes onto a kitchen towel and dry any excess liquid.
- Now add the potatoes to the parchment-lined rimmed baking sheet.
- Drizzle the olive oil, kosher salt and toss. Ensure that the potatoes are spread evenly onto the baking sheet.
- Bake for 30 minutes, flipping potatoes midway through.
- Potatoes should have crispy edges, be full of flavor, tender, and fluffy on the inside.
- Garnish with chopped parsley, flaky or sea salt.
Notes
Tried and true tips
This is an easy recipe, and don’t skip out on the extra flavoring of the stock base or bouillon. This creates depth in the flavor of the potatoes. If you don’t have stock base or bouillon, use a good, packaged chicken stock to par-cook the potatoes in. Use parchment paper sheets on the rimmed baking sheet. Parchment paper does wonders for crisping potatoes. ( I love using it for crispy chicken wings!) Use lemon pepper or another delicious seasoning instead of salt or with it before roasting.Nutrition
Nutritional information is calculated online and should be used as a guide.
All content and photographs ©Claudia’s Table and claudiastable.com