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!
Why You’ll Love This Easy Oven Roasted Potatoes Recipe
- The Perfect Texture. Crispy on the outside and creamy on the inside, these roasted potatoes are the ideal combination of textures. Simple tricks (like turning your potatoes cut-side down before roasting) make a big difference in ensuring this is the best oven roasted potatoes recipe.
- Super Easy. Unlike when you’re baking Homemade Fries, no soaking is required here (you don’t have to boil potatoes before roasting them in this recipe either)!
- Pairs Well with Almost Everything. Roasted potatoes in the oven are easy to adapt to a variety of seasonings and flavor profiles, depending on what you are seeking in your meal. 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.
- Still Feels Elevated. Life is truly about the little things and crispy oven roasted potatoes can make any meal feel like a special treat (as can these Maple Bacon Brussels Sprouts). While simple seasoning is great for busy weeknights, you can easily make this recipe feel restaurant-quality by serving them herby, cheesy, garlicky (like Roasted Brussels Sprouts with Garlic), or smothered in aioli…or all of the above!
5 Star Review
“As advertised, crispy and delicious!”— Joseph —
The Best Potatoes for Roasting
You can roast just about any variety of potato, so the “best” potato is either your personal favorite or the one you have around.
Here are some of the different potatoes you can roast, as well as the qualities of each.
- Baby Potatoes. Small potatoes are my personal favorite for roasting. Baby potatoes are about the size of a golf ball and require less time to prep. They have an ideal crispy outside to creamy inside ratio. I like baby Yukon golds for their buttery flavor.
- Russets. Oven roasted russet potatoes generally produce the crispiest outside (which is why I love them for my Air Fryer Baked Potato and classic Baked Potato), but they do have a milder inside. Cut them into 1-inch cubes, or spears to make Air Fryer Potato Wedges.
- Yukon Golds. These are a solid middle ground. They have a higher starch content than russet potatoes, giving the interior a more flavorful, creamy texture (which also makes them perfect for Grilled Potatoes). Though it also means the outside doesn’t get *quite* as crispy as russets. Cut them into 1-inch cubes.
- Red Potatoes. Roasted Red Potatoes get crispy like Yukon golds but have a tendency to lose the crispiness and become softer within a few minutes out of the oven. Halve or quarter them, depending upon size.
To roast a medley of vegetables, and for more tips and seasoning suggestions, check out my ultimate guide to Oven Roasted Vegetables.
How to Make Roasted Potatoes in the Oven
- Potatoes. The humble potato shines when it’s roasted in the oven.
- 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.
- 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. Roast potatoes in the oven for 45 to 55 minutes at 400 degrees F. Finish with the remaining salt and DIG IN!
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 to taste.
- 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 Crockpot Italian Chicken.)
- To Store. Store leftover potatoes in an airtight storage container for up to 4 days in the refrigerator.
- To Reheat. Rewarm potatoes on a baking sheet in the oven at 350 degrees F.
- To Freeze. Do not freeze roasted potatoes, as they will become mealy once thawed.
How to Use Roasted Potatoes
- As 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.
- In a Salad. Make a simple 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, or add them to a savory hash like this Sweet Potato Hash (just switch out the sweet potatoes).
- With Fondue. Use roasted potatoes instead of bread with this Cheese Fondue. A great gluten-free option!
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. Instead of Sweet Potato Fries serve your next Air Fryer Grilled Cheese, BLT, Shrimp Burger, or Vegan Burger with roasted potatoes in the oven.
- Chicken and Turkey. Roast Turkey, Turkey Meatloaf, and Grilled Chicken Thighs are excellent options. Or, try this Air Fryer Whole Chicken for a homestyle dinner.
- Fish. Hearty, meaty fish like Baked Salmon and Grilled Swordfish taste delicious with crispy, creamy potatoes.
- Hearty, Saucy Dishes. Gravy-like beef dishes like Braised Short Ribs and Beef Bourguignon are a roasted potatoes match made in comfort food heaven.
Recommended Tools to Make this Recipe
- Baking Sheet. The must-have kitchen tool for making roasted potatoes in the oven.
- Fish Spatula. You’ll love this tool for so many recipes.
- Sharp Chef’s Knife. Ideal for chopping potatoes.
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 pieces are on top of or touching each other, that reduces the amount of surface area that can get crispy, and the potatoes will steam instead of roast.
- 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.
Oven Roasted Potatoes
- 1 1/2 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
- 3/4 teaspoon kosher salt divided
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon dried rosemary or 1 tablespoon very finely chopped fresh rosemary (optional)
- 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.
- 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.
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Frequently Asked Questions
If your oven-roasted potatoes turn out too soft, you have likely crowded the baking sheet, or your oven is at too low of a temperature (ovens can be inaccurate, so I suggest an oven thermometer).
Soaking potatoes before roasting will draw out some of their starches, leading to more crispy results. THAT SAID, unless I am making Air Fryer French Fries, I do not think it is necessary. You can get crispy simple roasted potatoes without soaking.
You can certainly peel the potatoes if you prefer! However, not only is the skin high in fiber, but it also adds extra crunch when roasted. (These Roasted Fingerling Potatoes are extra tasty with the skin left on.)