Often the simplest of things bring the most joy. Case in point: golden outside, creamy inside, and utterly irresistible Oven Roasted Potatoes. Learn to make the perfect batch with this easy recipe!
Life is truly about the little things, like the crispness of these quick roasted potatoes, which can be seasoned with your favorites from your spice cabinet.
Oven 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.
5 Star Review
“As advertised, crispy and delicious!”— Joseph —
Roasted Potatoes: A Tasty, Versatile Side
These easy oven roasted potatoes require very little prep work add a well-rounded component to any main dish.
They’re also easy to adapt to a variety of seasonings and flavor profiles, depending upon what you are seeking in your meal.
- Keep Them Classic. 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.
- Gussy Them Up. Take a note from more elevated vegetable sides like these Maple Bacon Brussels Sprouts and Roasted Brussel Sprouts with Garlic by adding spices, garlic, and herbs to your potatoes.
Read on for everything you need to know about how to cook perfect roasted potatoes in your oven, plus a variety of ways to enjoy them.
To roast a medley of vegetables, and for more tips and seasoning suggestions, check out my ultimate guide to Oven Roasted Vegetables.
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.
What matters more than the type is cutting the potatoes an even size and seasoning them well.
Here are some excellent options for potatoes to roast:
- Baby Potatoes. My personal favorite potato 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 more mild inside. Cut them into 1-inch cubes.
- 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. 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. Halve or quarter them, depending upon size.
Tips for Crispy Potatoes
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. Cut larger potatoes into 1-inch cubes for best results.
- 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.
How to Make Oven Roasted Potatoes
With a creamy interior and crispy exterior, oven roasted potatoes are a simple side dish perfect for any occasion.
(For the sweet potato fans out there, this Roasted Sweet Potatoes recipe is for you!)
- Potatoes. Packed with fiber and vitamins, once roasted to crispy perfection (or slow cooked for Crockpot Mashed Potatoes), potatoes become an incredibly crowd-pleasing side or snack.
- 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.
- In a single layer, lay the cut potatoes and garlic on a rimmed baking sheet lined with parchment paper.
- Whisk together the olive oil, spices, and herbs in a large bowl.
- 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 potatoes 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. A few tablespoons of 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 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 to taste.
- Italian. Give your roasted spuds some Italian flair with a little basil or oregano.
- 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.
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 (hello, Balsamic Glazed Salmon). 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!
What to Serve with Oven Roasted Potatoes
- Meat. There is a reason “meat and potatoes” is classic and beloved! Try Baked Pork Tenderloin, Turkey Meatloaf, or Air Fryer Steak.
- Sandwiches and Burgers. Instead of Homemade Fries, serve your next Air Fryer Grilled Cheese, BLT, Shrimp Burger, or Vegan Burger with roasted potatoes.
- Chicken and Turkey. From Roast Turkey to Grilled Chicken Thighs, poultry and potatoes are an excellent pairing.
- 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 veggies.
- Fish Spatula. You’ll love this tool for so many recipes.
- Sharp Chef’s Knife. Ideal for chopping potatoes.
Not just for fish! This multi-use tool works wonderfully when flipping and tossing roasted vegetables too.
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.
Frequently Asked Questions
For crispy roasted potatoes, make sure your oven is fully preheated to a high temperature (400 degrees F), leave ample space between the potatoes on the baking sheet so the air can circulate, and make sure the potatoes are all coated with a thin layer of olive oil.
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.
In a cool, dry place, potatoes can last 2 to 3 months. If potatoes become dark, soft, or mushy in any spots, they should be discarded.
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 degrees 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 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. (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 degrees F.
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