Crispy on the outside, tender on the inside—these Sheet Pan Potatoes are the ultimate easy side dish! Roasted to golden perfection, they're infused with the rich flavors of balsamic vinegar and fresh rosemary, giving them an irresistible balance of savory and tangy goodness. Whether you're serving them alongside a weeknight dinner or as part of a holiday feast, these crispy roasted potatoes are sure to steal the show!
Crispy, golden, and packed with flavor, these Sheet Pan Potatoes are a simple yet delicious side dish you can pair with so many things. We love them with Air Fryer BBQ Chicken or Air Fryer Chicken Legs. Don't forget the Air Fryer Asparagus!
If you're in the mood for something extra indulgent, don’t miss my Creamed Spinach with Cream Cheese—a rich and creamy side that complements these crispy potatoes beautifully!
With simple ingredients (that you probably already have on hand) and minimal prep, oven-roasted potatoes are an easy side dish that works just as well for busy weeknights as it does for holiday gatherings.
Looking for more potato recipes? Don’t miss my Blackstone Potatoes, Crockpot Cheesy Potatoes and Instant Pot Garlic Mashed Potatoes.
Ingredients & Substitutions
- Yellow Potatoes—I like Yukon golds because they have a naturally creamy texture and crisp up beautifully in the oven. Red potatoes also work well.
- Avocado Oil – Olive oil is a great alternative for a slightly different flavor. I don’t recommend extra-virgin olive oil due to its smoke point.
- Balsamic Vinegar – Adds a subtle tang and depth of flavor while enhancing caramelization. Skip it for a more classic roasted potato taste.
- Fresh Rosemary – Fresh thyme could be used instead.
- Sea Salt – Kosher salt works just as well.
- Freshly Ground Black Pepper – Pre-ground pepper can be used, but fresh provides the best flavor.
Tips & Tricks
- Choose the Right Potatoes – I like yellow potatoes (like yukon gold potatoes) because they have a creamy interior and crisp exterior when roasted. Red potatoes stay firmer, while russet potatoes get crispier but can be drier. Which you use is entirely a matter of personal preference.
- Space Them Out – Overcrowding leads to steaming instead of roasting. Arrange the potatoes in a single layer for the best texture.
- Make It Your Own - Swap rosemary for thyme, oregano, or Italian seasoning for a different flavor profile. Add garlic powder, Parmesan cheese, chives, or a sprinkle of smoked paprika for extra depth and variation. You can serve with a dipping sauce (we love Greek Yogurt Ranch Dressing), or even sour cream.
- Leftovers - Keep leftovers in the refrigerator for up to four days. I recommend storing in an airtight container. Reaheat them on a baking sheet or in the microwave.
Step by Step
Sheet Pan Potatoes
Ingredients
- 2 pounds yellow potatoes scrubbed and cut into pieces
- ¼ cup avocado oil
- 1 tablespoon balsamic vinegar
- 2 tablespoons chopped fresh rosemary
- 1 teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 475°F. Line a sheet pan with aluminum foil.
- Place the potatoes in a large bowl.
- Add the avocado oil, vinegar, rosemary, salt, and pepper. Toss until coated.
- Arrange in a single layer on the prepared baking sheet.
- Cook for 15 minutes. Stir and cook another 15 to 20 minutes,, stirring after 10 minutes.
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