Side Dishes
This Lawry's Seasoned Salt Potatoes recipe transforms simple potatoes into a crispy, herby masterpiece that steals every meal. The secret lies in the perfect balance of Lawry’s seasoned salt—where garlic, onion, and parsley meet buttery richness for a side dish that’s impossible to resist.
I’ve perfected this technique over years of testing, ensuring every bite delivers that satisfying crunch and tender fluff. It’s the kind of dish that elevates even the simplest dinner into something special.
What makes these potatoes truly stand out is the two-step cooking method: boiling them first for even cooking, then roasting until golden and crispy. This approach guarantees a texture that’s crisp on the outside while staying tender inside, with that signature Lawry’s flavor infused in every bite.
The process is straightforward, but the results are restaurant-quality—no fancy techniques required, just precision and patience.
By the time you serve these potatoes, you’ll have a side dish that’s crispy, flavorful, and universally loved. They pair perfectly with steak dinners, hearty burgers, or even fresh salads, adding a savory crunch that cuts through richer main courses.
The aroma alone will have everyone at the table asking for seconds before the plate even makes it to the table.
Ready in just 30 minutes, this recipe is perfect for weeknight dinners or holiday feasts. With just a handful of ingredients and a simple process, you’ll create a side dish that’s as impressive as it is delicious. Let’s get started—your taste buds will thank you.
Ingredients for lawry's seasoned salt potatoes
Seven simple ingredients transform humble potatoes into crispy, herby perfection.
| Ingredient | Amount | Notes |
|---|---|---|
| Russet Potatoes 🥔 | 2 lbs | Medium-sized, cut into 1-inch chunks |
| Unsalted Butter 🧈 | ½ cup | Cold, cut into small cubes |
| Lawry's Seasoned Salt 🧂 | 2 tbsp | Original blend, not reduced-sodium |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish (optional) |
| Garlic Powder 🧄 | 1 tsp | Freshly ground preferred |
| Onion Powder 🧅 | 1 tsp | For extra depth |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground |
| Olive Oil 🫒 | 1 tbsp | For tossing |
The potatoes are the star, so Russet is your best bet—they hold up to roasting without turning mushy. Grab a 2-pound bag at Walmart or Kroger; organic ones work too, but regular potatoes are fine if they're firm and unblemished. The key is cutting them into 1-inch chunks—too small and they burn, too big and they stay doughy. I always soak them in cold water for 10 minutes before cooking to remove excess starch, which helps that crispy crust later. Don’t skip this step—trust me on the fluffier texture.
No Lawry’s Seasoned Salt? Mix 1 tsp each of garlic powder, onion powder, and dried parsley with 1 tsp salt—it’s not exactly the same, but close enough for a pinch. The butter matters here too—unsalted, cold cubes give you the best flavor distribution. Running short on parsley? Dried parsley at half the amount works in a pinch, though fresh is always better. For extra crunch, toss the potatoes in 1 tbsp olive oil before roasting—just don’t overdo it, or they’ll steam instead of crisp up. And if you’re feeling fancy, a sprinkle of fresh parsley after roasting adds that restaurant-quality finish.
These potatoes reheat like a dream—just toss them in a 350°F oven for 10 minutes with a pat of butter. They’ll lose some crispiness, but the flavor stays intact. Store leftovers in an airtight container for 3-4 days, but honestly, they’re best eaten fresh. For meal prep, I portion them into individual containers so I can grab and go. Freezing isn’t ideal—they’ll get soggy—but if you must, spread them on a tray first to freeze solid before bagging. That way, they’ll crisp up better when reheated.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe because it’s the kind of meal that requires exactly one pan and zero dishes afterward. Just toss the potatoes, butter, and seasoning, then let the oven do the work—no chopping boards left to clean or pots to scrub.
- Crispy-Creamy Perfection: That Lawry’s Seasoned Salt isn’t just a gimmick—it’s the secret to golden, buttery edges with a fluffy inside. Add the fresh parsley at the end, and suddenly, these potatoes taste like they belong in a restaurant, not my weeknight dinner.
- Game for Any Occasion: I serve these at tailgates, family dinners, and even as a side for date night. They’re hearty enough to stand alone but humble enough to pair with anything—steak, grilled chicken, or just a simple salad when I’m too tired to plan.
- Budget-Friendly Leftovers: Russets are cheap, butter stretches far, and these potatoes reheat like a dream. I’ll make a double batch on Sunday, and by Wednesday, I’m still pulling them out for lunch—no sad, dry reheats, just crispy, flavorful bites every time.
Step-by-step instructions for herb-infused crunchy potatoes
Here's how to transform simple russets into golden, crispy, buttery potatoes with bold seasoning.
Prep and Parboil the Potatoes
Start by cutting the 2 lbs russet potatoes into 1-inch chunks - medium-sized pieces will crisp beautifully while staying tender inside. Place them in a large pot and cover with cold water by about 1 inch. Add the 1 tbsp olive oil and 2 tbsp Lawry's Seasoned Salt to the water.
Bring to a boil over medium-high heat, then immediately reduce to medium heat and let simmer uncovered for 8-10 minutes. You're looking for potatoes that are just tender when pierced with a fork - they should still have a slight bite. Drain thoroughly in a colander and return them to the pot. This initial cooking builds flavor and prevents them from falling apart during roasting.
Create the Seasoning Butter Mixture
In a small bowl, combine the 0.5 cup unsalted butter (cold cubes), 1 tsp garlic powder, 1 tsp onion powder, 0.5 tsp salt, and 0.25 tsp black pepper. Use a fork to mash the butter until it becomes a soft, crumbly mixture with even distribution of spices. This creates the perfect seasoned butter coating that will give your potatoes that signature flavor.
I like to work quickly here - the butter should be soft but not melted. If it gets too warm, place the bowl in the freezer for 5 minutes to firm back up. The cold butter will help create that beautiful crispy exterior while keeping the insides fluffy.
Toss and Roast for Maximum Crunch
Preheat your oven to 425°F while you prepare the potatoes. In a large bowl, gently toss the drained potatoes with the seasoned butter mixture until every piece is fully coated. Spread them out in a single layer on two rimmed baking sheets - don't overcrowd or they won't crisp properly.
Roast for 35-40 minutes, stirring once halfway through, until the potatoes are deep golden brown with crispy edges. The key is patience - they'll continue browning while they rest. You want that perfect balance of crispy exterior and fluffy interior. If you're unsure, check one piece - it should have a satisfying crunch when you press it between your fingers.
Garnish and Serve Warm
Remove the potatoes from the oven and immediately sprinkle with the 0.25 cup chopped fresh parsley for a pop of color and freshness. The parsley adds a bright contrast to the rich, savory flavors of the seasoned potatoes. Let them rest for 5 minutes before serving - this allows any excess moisture to evaporate, enhancing the crispiness.
Serve these potatoes immediately while they're at their peak texture. Each bite should deliver that perfect combination of crispy exterior, fluffy interior, and bold seasoning. They make an excellent side dish for steak, chicken, or even as a hearty vegetarian main course with a simple salad.
Pro Tips For Making Lawry'S Seasoned Salt Potatoes
- CUT POTATOES EVENLY: Use a mandoline or sharp knife—aim for ½-inch slices, no thicker. I learned this the hard way: uneven slices mean some potatoes turn to mush while others stay raw. A little extra effort here guarantees consistent cooking.
- SALT POTATOES BEFORE COOKING: Toss the raw potato slices with Lawry’s Seasoned Salt right after cutting—let them sit 10 minutes before cooking. This draws out moisture, so they crisp up instead of steaming. (Yes, even if you’re impatient like me.)
- LOW AND SLOW FOR CRISP: Start potatoes in a 375°F oven, not high heat. After 20 minutes, crank to 425°F for the last 15. High heat too soon = burnt outsides, soggy insides. Patience here makes all the difference.
- BUTTER AT THE END: Skip adding butter until the last 2 minutes—melt it in a small pan first, then drizzle over hot potatoes. Cold butter steams them; warm butter makes them shiny and rich. (Your future self will thank you.)
Perfect pairings for this dish
Main Course Pairings
These potatoes are a steakhouse staple—their crispy texture and herby seasoning stand up perfectly to ribeye or filet mignon. I like to serve them alongside a garlic butter sauce for dipping, which complements the Lawry’s seasoning beautifully.
For a lighter option, pair with grilled lemon-herb chicken—the citrus brightens the richness of the potatoes. 🥩
If you're serving burgers, especially juicy beef patties, these potatoes add a satisfying crunch that balances the meaty flavors. I recommend a blue cheese or garlic aioli on the side for extra indulgence.
For vegetarian mains, they work wonderfully with portobello mushrooms or stuffed bell peppers—the crispy edges add texture to softer dishes.
Salad Complements
For a lighter meal, toss these potatoes with a mixed greens salad featuring pear slices, walnuts, and a honey-Dijon vinaigrette. The sweetness of the pears contrasts perfectly with the savory potatoes.
I also love pairing them with shaved fennel and orange salad—the anise notes in fennel enhance the garlic and onion in the Lawry’s seasoning. 🥗
Add roasted Brussels sprouts for a seasonal twist—their caramelized edges mirror the potatoes' texture. A sprinkle of crumbled feta ties everything together. For a heartier salad, mix in grilled shrimp or chickpeas to create a complete meal.
Breakfast Mash-Up
Yes, you read that right—these potatoes make an amazing breakfast side! Serve them alongside crispy bacon or sausage links for a brunch crowd-pleaser. The crispy edges add texture to fluffy pancakes or denver omelets. I like to top mine with a fried egg for extra decadence. 🍳
For a lighter morning option, pair them with avocado toast and a poached egg. The buttery potatoes complement the creamy avocado perfectly. Add a sprinkle of chili flakes for a little heat to wake up your taste buds.
Dessert Contrast
Believe it or not, these potatoes can even elevate dessert! Serve them warm alongside vanilla ice cream for a salty-sweet contrast. The crispy edges cut through the creaminess beautifully. I also love pairing them with dark chocolate-dipped strawberries—the bitterness balances the savory flavors. 🍫
For a holiday twist, add them to a cheese board with aged cheddar, gouda, and crackers. The potatoes’ herby notes complement the rich cheeses perfectly. A drizzle of honey adds a touch of sweetness to tie everything together.
Nutrition facts
Frequently asked questions
Can I use sweet potatoes instead of russets?
Sweet potatoes work differently—they're denser and more moist, which can make them harder to crisp properly. If you must use them, cut into ½-inch slices (not chunks) and roast at 375°F for 25-30 minutes to avoid burning. The flavor will be sweeter, but the texture won't match russets' perfect crunch. Stick with russets for that signature crispy-but-fluffy result!
Why are my potatoes mushy instead of crispy?
Overcrowding the pan or under-roasting are the usual culprits! Spread potatoes in a single layer with space between pieces, and roast at 425°F for the full 35-40 minutes. Also, ensure they're just tender (not soft) after parboiling—overcooking in the pot makes them collapse during roasting. Let them rest 5 minutes before serving too!
Can I make this recipe ahead of time?
Prepare them up to 2 days ahead—store in an airtight container at room temperature. Reheat in a 350°F oven for 10 minutes with a pat of butter to restore crispiness. For best texture, though, serve fresh—they lose some crunch when reheated. If freezing, spread on a tray first to prevent sticking!
What’s the secret to extra crispy edges?
Cold butter is key! Use cold, cubed butter (not melted) when tossing, and spread potatoes on a lightly oiled baking sheet for even heat distribution. Roast at 425°F and stir once halfway to ensure all sides get crispy. A 1 tbsp olive oil toss before roasting also helps create that perfect crust!
Are these potatoes kid-friendly?
Yes, but with a few tweaks! Kids often prefer softer textures, so roast at 375°F for 25 minutes instead of 425°F. Cut into smaller, bite-sized pieces and serve with a mild dip like ranch or ketchup. The Lawry’s seasoning is mild enough (no heat), but you can reduce it to 1 tbsp if needed. Garnish with parsley for fun color!