Oven Roasted Potatoes
Golden outside, creamy inside, and utterly irresistible, these Oven Roasted Potatoes are the best side dish with just about anything. Learn to make the perfect batch with this easy recipe!
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Why You’ll Love This Oven Baked Roasted Potatoes Recipe
- The Perfect Texture. Crispy on the outside and creamy on the inside, these roasted potatoes are the ideal experience. Simple tricks make a big difference in ensuring this is the BEST oven roasted potatoes recipe. (Crispy potato lovers will also love Air Fryer Potatoes.)
- Super Easy. Unlike when you’re baking Homemade Fries, no soaking is required here (you don’t have to boil potatoes before roasting them either)!
- Pairs Well with Almost Everything. From Breaded Pork Chops to Baked Salmon, roasted potatoes can be served with just about any protein.
- Season to Taste. Salt, pepper, and olive oil are often all you need for simple but stellar roasted vegetables (like Roasted Brussels Sprouts, Roasted Broccoli, and Roasted Zucchini), but you can adapt this recipe to match any meal.
- Works with Any Kind of Potato. While I love baby Yukon gold potatoes for their easy of prep and creamy interiors, you can use this same recipe and method to roast russet potatoes, regular Yukon gold potatoes, and Roasted Red Potatoes.
5 Star Review
“As advertised, crispy and delicious!”
— Joseph —
How to Make Roasted Potatoes in the Oven
The Ingredients
- Potatoes. The humble potato shines when it’s roasted in the oven. My favorites for roasting are baby Yukon golds, which are sometimes labeled as “mini yellow potatoes.” You can often find them in 1 1/2- to 2-pound bags.
- Garlic. While optional, roasting your potatoes with garlic is a scrumptious way to add flavor.
- Olive Oil. Don’t skimp! Oil helps create the most crispy roasted potatoes.
- Spices. Salt and pepper. Simple, classic, and a fan-favorite for a reason.
- Herbs. A delicious addition that makes these potatoes feel extra special. We most often use rosemary, but thyme, sage, and parsley are all tasty too.
The Directions
- Add the Potatoes and Garlic to a Baking Sheet. Make sure you line your baking sheet with parchment paper.
- Whisk the Oil Mixture Together. Pour it over the potatoes and garlic.
- Toss. Spread the potatoes into an even layer, turning them cut-side down.
- Roast. Bake in the oven for 45 to 55 minutes at 400 degrees F. Finish the oven roasted potatoes with the remaining salt and ENJOY!
Recipe Variations
The options are endless! Choose whatever you prefer or matches your mood that night. Here are a few of my favorite choices:
- Garlic Roasted Potatoes. I recommend garlic powder or whole, peeled, and smashed (not chopped) garlic cloves, which tend to burn less at high heat. Combine the garlic with some rosemary for a zesty, yet fresh combination. (For garlic Parmesan roasted potatoes, add a shower of Parmesan cheese too.)
- Parmesan Roasted Potatoes. A few tablespoons of Parmesan cheese along with an herb like thyme or parsley adds further creamy richness for cheesy roasted potatoes. (Add thyme or parsley after roasting, though, so these delicate herbs don’t burn.)
- Spicy Roasted Potatoes. Add 1 teaspoon chili powder or paprika for a spicy twist.
- Ranch Roasted Potatoes. Potatoes and ranch are a match made in heaven. Season the potatoes before roasting with a few teaspoons of your favorite ranch seasoning.
- Italian Roasted Potatoes. Give your roasted spuds some Italian flair with a little basil, oregano, or Italian seasoning. (Crispy herb roasted potatoes are delicious with Chicken Cacciatore.)
- Potato Wedges. Bake these Air Fryer Potato Wedges in your oven instead.
Ways to Use Roasted Potatoes
- As a Fan-Favorite Side. The easiest way to enjoy herb-roasted potatoes is as a side to many different kinds of main dishes. You can combine them with other roasted vegetables for a vitamin-packed medley, like these oven Roasted Potatoes and Carrots and these Oven Roasted Vegetables.
- In a Salad. Make a simple Arugula Salad more filling by tossing in some crispy roasted potatoes.
- In a Scramble or Hash. Roasted potatoes can instantly become “breakfast” potatoes. So enjoy them with an over-easy egg on toast, add them to a savory hash like this Sweet Potato Hash, or dice them for a Vegetarian Breakfast Casserole.
- With Fondue. Use roasted potatoes instead of bread with this Cheese Fondue. A great gluten-free option!
More Ideas of What to Serve with Oven Roasted Potatoes
- Pork or Steak. There is a reason “meat and potatoes” is classic and beloved! Try Baked Pork Tenderloin or Air Fryer Steak.
- Sandwiches and Burgers. Serve your next Air Fryer Grilled Cheese, BLT, or Vegan Burger with roasted potatoes in the oven.
- Chicken and Turkey. Turkey Meatloaf and Grilled Chicken Thighs are excellent options.
- Fish. Hearty, meaty fish like Pan Seared Salmon and Grilled Swordfish taste delicious with crispy, creamy potatoes.
- Hearty, Saucy Dishes. Gravy-like beef dishes like Beef Bourguignon are a match made in comfort food heaven.
Recipe Tips and Tricks
- Cut the Potatoes into Evenly Sized Pieces. Potatoes with even surface area will roast at the same rate so that you avoid over-done or under-done slices. Cut larger potatoes into 1-inch cubes for best results.
- Season, Season, Season. Add salt before roasting, then a pinch at the end to make their flavor pop.
- Don’t Overcrowd the Pan. If your oven-roasted potatoes turn out too soft, you have likely crowded the baking sheet. The potatoes need room around them so the air can circulate.
- Flip the Potatoes. With a quick flick of a spatula, it allows different sides of the potatoes to face the heat.
- The Temperature Matters. The ideal temperature for roasting potatoes is 400 degrees F. Roast potatoes at 400 degrees F for 44 to 55 minutes. If you are cooking something else in your oven at the same time as the potatoes and need a different temperature, you can go slightly over (425 degrees F) or slightly under (375 degrees F) and still have good results.
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Oven Roasted Potatoes
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These crispy oven roasted potatoes are the goes-with-everything side dish you need in your life! Easy, delicious, and so versatile. The best!
Servings 4 servings
Calories 200kcal
Ingredients
- 1 ½ pounds waxy potatoes scrubbed with peels on, cut into 1-inch pieces, I like mini red or yellow (Yukon gold) potatoes, but russet potatoes work too
- 6 whole cloves garlic peeled (optional)
- 2 tablespoons extra-virgin olive oil
- ¾ teaspoon kosher salt divided
- ¼ teaspoon ground black pepper
- ½ teaspoon dried rosemary or 1 tablespoon very finely chopped fresh rosemary (optional)
Instructions
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Place a rack in the center of your oven and preheat the oven to 400°F. Line a large, rimmed baking dish with parchment paper or a silicone baking mat for easy cleanup.
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Place the potatoes and garlic cloves in the center of the baking sheet.
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In a small mixing bowl or large liquid measuring cup, whisk together the olive oil, 1/2 teaspoon of the salt, black pepper, and rosemary. Pour over the potatoes and garlic.
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Toss the potatoes and garlic until they are evenly coated. Spread into an even layer, placing the cut sides of the potatoes down against the baking sheet.
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Roast for 45 to 55 minutes, tossing once and rotating the pan 180° halfway through, until the potatoes are dark golden and crisp (the time will vary based upon how crowded your pan is and the type of potatoes you use). Remove from the oven and sprinkle with the remaining ¼ teaspoon kosher salt. Let cool a few minutes, then serve hot.
Video
Notes
- TO STORE: Refrigerate leftover potatoes in an airtight storage container for up to 4 days. (I do not recommend freezing roasted potatoes, as they can become mealy once thawed.)
- TO REHEAT: Rewarm potatoes on a baking sheet in the oven at 350°F.
Nutrition
Serving: 1(of 4) | Calories: 200kcal | Carbohydrates: 31g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Potassium: 734mg | Fiber: 4g | Sugar: 1g | Vitamin C: 35mg | Calcium: 29mg | Iron: 1mg
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