Recipe

Earthy Roasted Potatoes

Crisp-edged roasted potatoes with rosemary, smoked paprika, and a garlicky mushroom powder boost for deep, savory flavor.

By Matt Campbell

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4.8

A baking sheet of golden roasted potato chunks with crisp edges, rosemary leaves, and flaky salt in warm natural light

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These are the potatoes I make when I want something that tastes like it took more effort than it did. You know the vibe: golden outsides, creamy middles, and that earthy, savory depth that makes you keep “testing” pieces straight off the pan.

The trick is simple: rough up the potatoes a bit, hit them with hot heat, then season like you mean it. A pinch of mushroom powder (optional, but highly encouraged) makes the whole tray taste like it spent time hanging out with a steakhouse side dish, even if it is just Tuesday.

A large mixing bowl with parboiled potato chunks being tossed with olive oil, spices, and chopped rosemary Accessible ingredients, clear steps, and plenty of room for you to taste as you go. Let’s get crispy.

Why It Works

Crisp edges, tender centers: A quick parboil plus a rough toss creates craggly surfaces that roast up crunchy.
Big savory flavor without fancy stuff: Rosemary, smoked paprika, and garlic do the heavy lifting.
Earthy depth on demand: Mushroom powder adds a subtle umami boost that tastes like slow-cooked flavor in fast form.
Reliable on any menu: Works with chicken, fish, steaks, eggs, or a pile of greens and a fried egg on top.

Pairs Well With

Storage Tips

Refrigerate: Cool completely, then store in an airtight container for up to 4 days.

Reheat for crispness: Best in a 425°F oven or toaster oven for 8 to 12 minutes, spread in a single layer, until hot and re-crisped. An air fryer also does great here at 380°F for 5 to 7 minutes, shaking once, until hot and sizzling at the edges.

Avoid the microwave (unless you must): It softens the edges. If you microwave to warm them, finish in a hot skillet with a tiny splash of oil to bring back the crunch.

Freezing: You can freeze, but the texture will be a bit softer. Freeze on a tray, then bag for up to 2 months. Reheat from frozen at 425°F in a single layer until hot all the way through and crisp at the edges, about 18 to 25 minutes.

Common Questions

Do I have to parboil the potatoes?

Not strictly, but it is the difference between “pretty good” and “why are these so crispy?” Parboiling softens the inside and helps create those rough edges that brown like crazy.

What is mushroom powder and where do I find it?

It is dried mushrooms ground into a fine powder. Look in the spice aisle, the health food section, or online. If you cannot find it, try nutritional yeast, a tiny pinch of MSG, or finely ground dried porcini for a closer umami boost. Parmesan is also great as an optional finish after roasting, but it is a different vibe than mushroom umami (and not always vegetarian depending on the rennet).

Which potatoes work best?

Yukon Gold gives you creamy centers and great browning. Russets get extra crisp but can be a little drier. Red potatoes hold their shape well and stay a bit waxier.

Why are my potatoes not crisp?

Usually one of three things: the pan is crowded, the oven is not hot enough, or the potatoes are too wet. Spread them out with space, roast at 425°F, and let the potatoes steam-dry for 2 minutes after draining (or until the surface looks matte).

Can I make these ahead?

Yes. Parboil and rough-toss the potatoes up to 1 day ahead, then chill. Roast when ready, adding a couple extra minutes to account for the cold start.

Do I need to oil the sheet pan?

Not necessary. The oil is on the potatoes, and the hot pan helps them start browning fast. If you are worried about sticking, you can add a small drizzle of oil to the hot pan right before the potatoes go on (carefully).

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large pot (for parboiling)
Colander
Large mixing bowl
Rimmed sheet pan
Spatula or thin metal turner (for flipping)
Measuring spoons

I started making “earthy” potatoes when I realized I was chasing the flavor of restaurant sides, not the price tag. I wanted that deep, savory thing that tastes like it came from a chef who definitely owns more than one kind of salt.

Then I tried a pinch of mushroom powder in my spice mix and it clicked. The potatoes still tasted like potatoes, just louder and more interesting. Now this tray shows up any time I am feeding friends, because it is low-drama cooking with high-reward crunch. Also, I have never met a person who turned down a crispy corner piece.