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Crispy on the outside and fluffy on the inside, oven-roasted potatoes are an easy side dish that pairs with almost any meal. Season them with the herbs and spices below or your favorite seasonings.
Holly’s Recipe Highlights
These oven-roasted potatoes are very easy to make and pair with almost any dinner, from grilled chicken to a roast dinner.
- An easy side dish with very simple prep.
- Season them with fresh or dried herbs.
- Feel free to be creative with the seasonings on these easy oven potatoes; they go great with pretty much anything!
What Kind of Potatoes to Use
You can roast any kind of potato, including red-skinned, russets, Yukon gold, or even sweet potatoes.
- Thin-skinned potatoes like red or Yukon gold tend to be softer and more buttery in texture.
- Russets or baking potatoes are more fluffy inside and crisp on the outside.
To Peel or Not to Peel? Peeling potatoes is optional. I love the earthy flavor the skin adds from russet or Idaho potatoes.
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
Roasted potatoes are so incredibly simple that it’s my go-to side dish! While it’s optional, if time allows, soak cut potatoes to remove some of the starch and help them to crisp while being fluffy inside. Be sure to dry them well before you add the olive oil so they roast instead of steaming.
- Wash potatoes and cut into 1″ cubes.
- Soak in cold water for 20 minutes or up to 1 hour (optional).
- Preheat the oven to a very hot temperature.
- Add olive oil, seasonings, and herbs (per recipe below) and roast until tender.
Serve with optional toppings like sour cream or even Greek yogurt, chives or green onions, bacon bits, shredded cheddar cheese, or Parmesan.
What Temperature to Roast Potatoes
I most often roast potatoes at 425°F to crisp the outside. Depending on what else you have going in the oven, you can cook potatoes at a lower temperature if needed.
The following cook times are for 1-inch potatoes:
- 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.
Leftovers and Storage
Leftovers are great reheated in a frying pan, the oven, or an air fryer. They’re perfect in a frittata or for a great shortcut for breakfast hash, as hashbrowns, or in casseroles!
Leftover potatoes can be frozen. I place them in a freezer bag and reheat either in the oven (or toaster oven) or in a frying pan on the stove.
More Favorite Potato Recipes
Did you enjoy these Oven Roasted Potatoes? Leave a rating and a comment below!
Oven Roasted Potatoes
Equipment
Ingredients
- 2 pounds red potatoes or yellow or Yukon gold potatoes
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 3 tablespoons chopped fresh herbs any combination of rosemary, parsley, thyme, or basil, or 2 teaspoons dried herbs
- ½ teaspoon paprika
- kosher salt to taste
- black pepper to taste
Instructions
- Preheat the oven to 425°F.
- Scrub the potatoes and cut them into 1-inch cubes.
- If time allows, soak potatoes in cold water for 20 minutes or up to 1 hour. This is optional, but it removes starch and makes for a fluffier potato. Drain and dry them well.
- Toss the potatoes with olive oil, garlic powder, herbs, paprika, salt, and pepper.
- Spread them in a single layer on a baking sheet and roast for 30 to 35 minutes or 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 instead of fresh.
- The high temperature can cause fresh garlic to burn, so garlic powder is best for roasted potatoes.
- Any kind of potatoes will work in this recipe.
- Peeling potatoes is optional.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Side Dish
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Amazing recipe! Potatoes come out perfectly crispy I soaked in ice bath for 10ish mins.
My go to side potato recipe ! I love having leftovers for breakfast. I’ve also frozen batch to have for later date, they freeze well. Thank you for this absolutely fantastic recipe its a keeper!
Yummy and easy recipe! I tried this 3 times! I don’t have time to soak. After cooking if at 450 for 30 minutes, I broil high for about 4 minutes to brown and make it crispier. Thanks for sharing the recipe!
If I want to make these for a grad party in batches that will be in a half tray how do you suggest reheating since they will be made in advance?
I like to reheat them in the oven, I would suggest 15-18 minutes at about 375°F, or until heated through. I would love to hear how it turns out for you
Do I have to use olive oil?
For best results we recommend using olive oil but as long as you use an oil with a similar smoke point it should turn out great!
Could I add Parmesan at the end and broil for a few minutes?
I think that’d be delicious!
Great recipe! Had zero issues with easy instructions. I’m on my second round in less than 1 week as my husband and teenage boys are begging for them. THANK YOU SOO MUCH!
Deliciously crisp and tender inside. You would never know how easy it was!
I love this simple potato recipe! I just had some dental surgery and these potatoes are easy enough for me to eat. I love adding eggs and country gravy. spend with pennies is my “go to” recipe website and I haven’t tried a recipe I didn’t like
Country gravy and eggs sounds delicious, I hope you have a speedy recovery. So glad you’ve enjoyed the recipes, thank you for following along!
Thank you so much for your temperature/time chart in this recipe! It frees me from trying to find the “right” recipe for the temperature (of other things in the oven at the same time) or time available. I’ve passed the link to some friends who also appreciate the flexibility without need for experimentation or keeping an eye on the potatoes like a hawk to keep them from overbaking.
So easy and delicious! Paired perfect with my lamb kabob and salad! I used dried parsley as thats what I had available! Thanks so much for the recipe! Will be making again and again!