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 golden outsides and creamy insides of Oven Roasted Potatoes.
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 vegetables, like these easy oven roasted potatoes, often require very little prep work, yet add a well-rounded component to any main dish.
Classics like Roasted Brussels Sprouts, Roasted Broccoli, and Roasted Zucchini are as easy as taking an afternoon nap (another pleasure!) and are on regular rotation in our house.
With an easy addition of a few spices or fresh herbs, roasted vegetables (like these Maple Bacon Brussels Sprouts and Roasted Brussel Sprouts with Garlic) become as satisfying as your favorite song coming on the radio (yep, that brings me joy too).
For today’s post, I’ll be focusing on our friend, the humble spud.
Read on for everything you need to know about how to cook perfect roasted potatoes in your oven.
To roast a medley of vegetables, and for more tips and seasoning suggestions, check out my ultimate guide to Oven Roasted Vegetables.
Tips for the Best Roasted 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.
The Best Kind of Potatoes for Oven Roasted Potatoes
You can roast just about any variety of potatoes. However, small potatoes, I believe, are the best. They require less time to prep, and I find that they give me a better final texture.
Personally, 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?
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 Air Fryer Baked Potato), 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 (which also makes them perfect for Grilled Potatoes). 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.
- 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. 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 (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!
Recommended Tools to Make this Recipe
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 Baked 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.
- 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)
- 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.
Serving: 1(of 4)Calories: 200kcalCarbohydrates: 31gProtein: 4gFat: 7gSaturated Fat: 1gPotassium: 734mgFiber: 4gSugar: 1gVitamin C: 35mgCalcium: 29mgIron: 1mg
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