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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An easy goes-with-everything side dish.
Oven roasted roasted potatoes can be served with just about ANY protein, so I find myself making this recipe often. If you ask me, crispy potatoes are one of life’s simple pleasures. A delight!
In addition to that crispy browned exterior, these oven roasted potatoes boast a tender, creamy interior. Oil and salt is really all you need to make them delicious, but there are countless ways to jazz them up—I share some of my favorite ideas below.
In addition to baby Yukon golds, you can use this recipe to roast russet potatoes, regular Yukon gold potatoes, those fun little purple potatoes, or make these Roasted Red Potatoes. They’re all delish!
5 Star Review
“As advertised, crispy and delicious!”
— Joseph —
My Tips for Perfect Crispy Roasted Potatoes
- Cut the Potatoes to the Same Size. 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.
- Don’t Let ‘Em Steam! Spread the potatoes into an even layer and don’t overcrowd the pan. The potatoes need room around them so the air can circulate, otherwise they’ll steam instead of getting crispy.
- Adjust the Temperature if Needed. The ideal temperature for roasting potatoes is 400 degrees F. 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.
Recipe Variations
The options are endless when it comes to oven roasted potatoes! Choose whatever you prefer or matches your mood that night. Here are a few of my favorite choices:
- Garlic. 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. You must check out my Garlic Roasted Potatoes next!
- Parmesan. 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. Add 1 teaspoon chili powder or paprika for a spicy twist.
- Ranch. Potatoes and ranch are a match made in heaven. Season the potatoes before roasting with a few teaspoons of your favorite ranch seasoning.
- Italian. Give your oven roasted potatoes some Italian flair with a little basil, oregano, or Italian seasoning. (Crispy herb roasted potatoes are delicious with Chicken Cacciatore.)
What to Serve With Oven Roasted Potatoes
Like I said before: this is a recipe that goes with just about ANYTHING. But if you still need some inspo, here are some ideas:
- Burgers. Serve them with a Smash Burger instead of fries.
- Pork. They’re a perfect partner for Smothered Pork Chops!
- Chicken. French Onion Chicken and crispy roasted potatoes would be comfort food BLISS.
- Dipping Sauces. Ketchup? Yes! But I think this Greek Yogurt Ranch Dip would be awesome too, especially if you add some cayenne to the potatoes to make them spicy.
Oven Roasted Potatoes
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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
- 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.
- Place the potatoes and garlic cloves in the center of the baking sheet.
- 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.
- 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.
- 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
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So easy and so good! I love that I didn’t have to peel the potatoes, and the simple seasoning really lets the natural potato flavor shine. I added the optional rosemary, and it gave such a nice earthy touch. My kitchen smells incredible, and they paired perfectly with grilled chicken.
I made this recipe yesterday and it was amazing. I had no time left after I finished making dinner for my guests, but I still needed to make a potato side dish. I quickly found this recipe, it didn’t take long to make at all. Everyone loved them! I have a feeling that I will be making this one a lot :)
Yay! Thank you Andrea!
Can you use garlic powder instead of garlic cloves? If so, how much?
Hi Angie! Sure! It’s 1/8 teaspoon of garlic powder is equivalent to 1 clove of garlic. Enjoy!