Sea Salt Mixed Chopped Potatoes Recipe – Crispy, Healthy, and Easy Oven-Roasted Side Dish
These Sea Salt Mixed Chopped Potatoes are golden, crispy, and perfectly seasoned with olive oil and flaky sea salt. Simple yet flavorful, they make a healthy roasted potato side dish that’s ideal for family dinners, meal prep, or snacking. With just three ingredients, this recipe is quick, budget-friendly, and always a crowd-pleaser.
Ingredients
- 2 lbs mixed potatoes Yukon gold, russet, red, or baby potatoes
- 2 tbsp olive oil
- 1 ½ tsp sea salt adjust to taste
- Optional: 1 tsp black pepper 1 tsp garlic powder, 1 tsp rosemary or thyme
Instructions
- Preheat oven: Set to 425°F for maximum crispiness.
- Prep potatoes: Wash thoroughly and chop into 1-inch chunks (leave skin on for extra fiber).
- Season: Toss potatoes with olive oil, sea salt, and optional spices.
- Spread on pan: Arrange in a single layer on a baking sheet.
- Roast: Bake 25–30 minutes, flipping halfway, until golden and crispy.
- Serve hot: Enjoy immediately or cool for storage.
Notes
Secret Tips for the Best Sea Salt Mixed Chopped Potatoes
- Use the right potatoes: Choose baby potatoes, Yukon gold, or red potatoes because they stay creamy inside while getting extra crispy outside — perfect for an easy oven-roasted side dish.
- Don’t skip the soak: Soak the chopped potatoes in cold water for 20–30 minutes to remove excess starch. This single step helps you achieve restaurant-level crispy roasted potatoes with beautifully golden edges.
- Dry them completely: Moisture is the enemy of crispiness, especially when making healthy roasted potatoes. Pat them bone-dry with paper towels before seasoning so the olive oil coats every surface evenly.
- Use high-heat roasting: Roast between 425°F–450°F (220–230°C) to get that deep brown, crispy finish without burning the herbs. High heat locks in the fluffy texture while giving the potatoes a crunchy exterior.
- Season twice: Toss the potatoes with olive oil, pepper, garlic powder, and herbs before roasting, then finish with flaky sea salt after they come out of the oven. Sea salt added at the end keeps the seasoning bright and punchy.
- Don’t overcrowd the pan: Spread the mixed chopped potatoes in a single layer with space between each piece. When they touch, they steam — and steam equals soggy potatoes.
- Flip only once: Halfway through roasting, flip the potatoes to expose the other side to direct heat. Minimal movement = better caramelization and more even crisping.
- Add herbs at the right time: Fresh parsley, rosemary, or thyme should be added during the last 5 minutes of roasting or after they come out of the oven. Early addition can lead to burnt herbs, which taste bitter.
- Enhance with aromatics: For more flavor, toss the potatoes with crushed garlic cloves, lemon zest, or smoked paprika — all complement the sea salt and crispy texture beautifully.
- Rest before serving: Let the potatoes sit for 2–3 minutes after roasting. This allows the steam to escape and the edges to firm up, giving you maximum crispiness with every bite.