Crisp on the outside and fluffy on the inside, Roasted Potatoes are an easy side dish that goes with pretty much any meal!

Add your favorite seasonings based on what’s in your spice cupboard or what herbs are growing in your garden!

Roasted Potatoes on a baking sheet

Why We Love This Recipe

These oven-roasted potatoes are very easy to make, so you can have a delicious side dish with minimal work!

You can use dried herbs but if you have fresh on hand, by all means, use them! I find the high temperature can cause fresh garlic to burn so roasted potatoes is one of the only places I really like to use garlic powder in place of fresh.

Feel free to be creative with the seasonings on these easy oven potatoes, they go great with pretty much anything!

Oven Roasted Potatoes in a serving dish with parsley

What Kind of Potatoes to Use

To be completely honest, you can use ANY kind of potato for roasting including red skinned, russets, Yukon gold and even sweet potatoes.

To Peel or Not to Peel? While you can peel potatoes before roasting, you definitely do not need to peel them! I personally love the flavor the skin from russet or Idaho potatoes add and I love the look and color of red skin potatoes too!

If you’re using small potatoes, you can cut them in half or if they’re tiny, you can just give them a little poke with a fork or knife before baking to allow the steam to escape.

How to Roast Potatoes

As much as I love Twice Baked Potatoes, making oven-roasted potatoes is so incredibly simple that it’s my go-to side dish!

My mom taught me to soak cut potatoes if time allows, this removes some of the starch and helps them to crisp while being fluffy inside. Be sure to dry them well before you add the olive oil so they roast instead of steam!!

  1. Wash potatoes and cut into 1″ cubes.
  2. Soak in cold water about 15-20 minutes (optional).
  3. Preheat the oven to a very hot temperature.
  4. Add olive oil, seasonings, and herbs (per recipe below) and roast until tender.

Adding fresh herbs, spices and olive oil to potatoes for the perfect oven roasted potatoes recipe

How Long to Roast

The great thing about making roasted potatoes is that you can roast them at pretty much any temperature and they’re much quicker to bake than Baked Potatoes.  I find a higher temperature give the best results for a crispy exterior and a fluffy interior.

What Temperature to Roast Potatoes

I most often roast potatoes at 425°F as I love how it crisps the outside.  Depending on what else you have going in the oven, you can cook potatoes at a lower temp if needed (but you may need a longer baking time).

The following cook times are for 1″ potato cubes:

  • Bake at 350°F for 45-50 minutes.
  • Bake at 375°F for 35-40 minutes.
  • Bake at 400°F for 30 minutes.
  • Bake at 450°F for 20-25 minutes.

Serving oven roasted potatoes

Got Leftovers?

Leftovers are great reheated in a frying pan or in the oven. They’re perfect in a frittata or for a great shortcut for breakfast hash, as hashbrowns or in casseroles!

Can You Freeze Roast Potatoes? Yes!  While they aren’t something you’d think of freezing, they actually do freeze well! I place them in a freezer bag and reheat either in the oven (or toaster oven) in a frying pan on the stove. I just simply add them to the pan along with  Oven Baked Chicken Breasts for an easy weeknight meal!

Serve these Roast Potatoes with…

Or Add Toppings:

    • sour cream (or even Greek yogurt for a healthy twist)
    • chives or onions
    • bacon bits
    • cheddar cheese

Favorite Potato Recipes

Did you enjoy these Oven Roasted Potatoes? Be sure to leave a rating and a comment below!

Baking sheet full of Oven Roasted Potatoes
5 from 493 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Easy Oven Roasted Potatoes

Oven roasted potatoes are an easy side dish that goes with pretty much any meal!
Prep Time 1 hour 5 minutes
Cook Time 30 minutes
Total Time 1 hour 35 minutes
Servings 6 servings

Ingredients  

  • 2 pounds red or yellow skinned potatoes
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 3 tablespoons fresh herbs chopped (rosemary, parsley, thyme, basil)
  • ½ teaspoon paprika
  • coarse salt and pepper to taste

Instructions 

  • Preheat oven to 425°F.
  • Scrub potatoes (do not peel them). Dice into 1” cubes.
  • If time allows, soak potatoes in cold water for up to 1 hour. (This removes starch and makes for a fluffier potato). Drain and dry potatoes, if required.
  • Toss potatoes, olive oil, herbs, and seasonings
  • Place on a baking sheet and bake for 30-35 minutes until browned and tender.

Notes

Use any combination of herbs you'd like.  Dry spices/herbs can be substituted, use 1-2 teaspoons dry herbs in place of fresh.
Any kind of potatoes will work in this recipe and peeling potatoes is optional.
5 from 493 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 147 | Carbohydrates: 24g | Protein: 2g | Fat: 4g | Sodium: 27mg | Potassium: 687mg | Fiber: 2g | Sugar: 1g | Vitamin A: 10IU | Vitamin C: 13mg | Calcium: 15mg | Iron: 1.1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Side Dish
Cuisine American

Like our recipes?
Follow us on Pinterest!

Follow us on Pinterest

 

 

Categories:

Recipes you'll love

About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
See more posts by Holly

Follow Holly on social media:

pinterest facebook twitter instagram

Free eBook!

Subscribe to receive weekly recipes and get a FREE Bonus e-book: Quick & Easy Weeknight Meals!

You can unsubscribe anytime by clicking the “unsubscribe” link at the bottom of emails you receive.

latest & greatest

Leave a Reply

Your email address will not be published.

Recipe Rating




Comments

    1. Hi Laura, soaking is optional and this information can be found in the recipe in step 3: “If time allows, soak potatoes in cold water for up to 1 hour. (This removes starch and makes for a fluffier potato).” I hope this helps!

  1. Hi Holly! Very excited to try this recipe and am interested in prepping it the night before. Will they be okay in water, in the fridge over night ? TIA!

  2. I was looking for a oven roasted potato recipe. I put red and green bell peppers,onions and sliced kielbssain the potato mix, combine and roast. It’s delicious! Give it a try.

  3. The best ever!! Soaking in cold water really seemed to make a difference. They were so tender in the center but really nicely browned and crisp on the outside. So good!5 stars

  4. Hi Holly,

    I’m not a cook. I just made or tried to make roasted potatoes. They didn’t taste good at all. I’ve found your recipe though now and will try it next time. Only I’m not clear…in regard to “use any combination of herbs you like”…the measurement you give for fresh and dried…is that for each type of the herbs I choose to use or a combined total measurement.

    1. Hi Wendy, you will use a total of 3 tablespoons of fresh herbs or 1-2 teaspoons of dried. I can’t wait for you to try these!

  5. Wow, thank you for these — I was skeptical but the pre-soaking really made a difference! Super fluffy inside and crispy outside. I cooked at 425 for around 35 minutes, used Penzeys seasoned salt. So easy and delicious!5 stars

    1. I haven’t tried it so I can’t say for sure Miriam. I think it could work, but you may want to slice them or even quarter the shallots and then keep a close eye on them. If you try it I would love to hear how it turns out!