One of the lessons I’ve been learning (and relearning) this entire year is that often the simplest of things bring the most joy. High on my list: the warm crunch and creamy insides of Oven Roasted Potatoes.
Life is truly about the little things. Walking barefoot in the grass. The smell of clean sheets. And the ease of these quick roasted potatoes, which can be seasoned with your favorites from your spice cabinet.
Roasted potatoes can make any meal a special treat.
Make them herby, cheesy, garlicky, or smothered in aioli…or all of the above!
Or keep them simple with olive oil, salt, and pepper. Whatever pleasure you prefer.
Roasted vegetables, like these easy oven roasted potatoes, often require very little prep work, yet add a well-rounded component to any main dish.
Maple Bacon Brussels Sprouts and Roasted Brussel Sprouts with Garlic are on my list of simple pleasures too. With just an easy addition of a common pantry staple, roasted, caramelized vegetables become as satisfying as singing in the shower (yep, that brings me joy too).
Quick roasted vegetables are such a meal brightener, I even made an “Every-Night Roasted Vegetables Guide” in my cookbook.
For today’s post, I’ll be focusing on our friend the spud. Read on for everything you need to know about how to cook perfect roasted potatoes in your oven.
How to Make Roast Potatoes Crispy
My #1 non-negotiable with oven roasted potatoes: they must be very crispy! Thankfully, I have a set of tips to guarantee you the crunch you desire:
- Make sure you 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.
- 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 midway through. With a quick flick of a spatula, it allows different sides of the potatoes to face the heat.
- Leave the potato skins on. 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.)
- Bake at a high heat. 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.
The Best Kinds of Potatoes for Roasting
Potatoes are certainly good for roasting, and small potatoes I believe are the best. They require less time to prep, and I find that they give me a better final texture.
That said, they are by no means the only option. Here are some differences in potato choices. Pick your favorite or try them all:
- Russets. Oven roasted russet potatoes generally produce the crispiest outside (which is why I love them for my Crock Pot Baked Potatoes), but they do have a more mild inside.
- 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. Though it also means the outside doesn’t get *quite* as crispy as russets.
- Red Potatoes. Oven 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.
I most often select small Yukon gold potatoes. I find them sold in a bag (sometimes labeled “mini yellow potatoes”). They are just slightly larger than a golf ball. I like the smaller size, and the balance of the crispy outside and creamy inside. Plus, Yukon golds taste naturally buttery, and how can that ever be a bad thing? Small red potatoes work well too!
(For the sweet potato fans out there, this Roasted Sweet Potatoes recipe is for you!)
How to Make Roasted Potatoes
- Potatoes. Once roasted to crispy perfection, potatoes become an incredibly addictive, healthy side or snack that everyone will enjoy. They’re packed with fiber and vitamins.
- Garlic. While optional, roasting your potatoes with garlic is a scrumptious way to add flavor. The garlic becomes delightfully caramelized and sweet once roasted.
- 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.
- Lay the potatoes and garlic on a parchment-lined baking sheet.
- Whisk together the olive oil, spices, and herbs.
- Toss the olive oil mixture with the potatoes and garlic, then spread them into an even layer.
To ensure crispy potatoes, turn them to be cut-side-down before roasting.
- Roast for 45 to 55 minutes at 400 degrees F, rotating the pan once halfway through. Finish with the remaining salt and DIG IN!
The options for seasoning roasted potatoes are endless. You should choose whatever you prefer or matches your mood that night. Here are a few of my favorite choices:
- Garlicky. 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.
- Classic. Keep it simple with just salt and pepper. Who can argue with a classic?
- Cheesy. Sprinkling on Parmesan cheese along with an herb like thyme or parsley adds further creamy richness. (Add thyme or parsley after roasting though so these delicate herbs don’t burn.)
- Spicy. Add 1 teaspoon chili powder for a spicy twist.
- To Store. Refrigerate leftover potatoes in an airtight storage container for up to 4 days.
- To Reheat. Rewarm potatoes on a baking sheet in the oven at 350 degrees F.
- I do not recommend freezing roasted potatoes, as they can become mealy once thawed.
Ways to Use Roasted Potatoes
Crispy roasted potatoes can shine in all sorts of tasty ways.
- As a Side. The easiest way to enjoy herb roasted potatoes is as a side to many different kinds of main dishes. Combine them with other roasted vegetables for a vitamin-packed medley, like these oven Roasted Potatoes and Carrots. See the next section for great ideas of what to serve with roasted potatoes.
- 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!
- Use leftover roasted potatoes in a breakfast casserole like this Vegetarian Breakfast Casserole.
What to Serve With Roasted Potatoes
- Salmon. Roasted potatoes would be delicious with this Spicy Baked Salmon.
- Chicken. Pair these potatoes with Grilled Chicken Tenders for a crowd-pleasing meal.
- Ribs. Crockpot Ribs and roasted potatoes would be a hit.
- Burger. Swap French fries for roasted potatoes with a burger like this Portobello Mushroom Burger.
Recommended Tools to Make this Recipe
- Baking Sheet. The must-have kitchen tool for making roasted veggies.
- Fish Spatula. You’ll love this tool for so many recipes.
- Sharp Chef’s Knife. Ideal for chopping potatoes.
If you haven’t made roasted potatoes lately, I hope this post inspires you to put them back into your rotation soon. Simple pleasures like these can make any evening a little bit extraordinary.
Oven Roasted Potatoes
- 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
- Place a rack in the center of your oven and preheat the oven to 400 degrees F. For easy clean up, line a large, rimmed baking dish with parchment paper or a silicone baking mat.
- 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, ½ 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 degrees 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.
- TO REHEAT: Rewarm potatoes on a baking sheet in the oven at 350 degrees F.
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