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!
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!
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!!
- Wash potatoes and cut into 1″ cubes.
- Soak in cold water about 15-20 minutes (optional).
- Preheat the oven to a very hot temperature.
- Add olive oil, seasonings, and herbs (per recipe below) and roast until tender.
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.
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
- The BEST Mashed Potatoes
- Potatoes Au Gratin
- Loaded Twice Baked Potato Casserole
- Loaded Mashed Potato Cakes
- Scalloped Potatoes Recipe
Did you enjoy these Oven Roasted Potatoes? Be sure to leave a rating and a comment below!
Easy Oven Roasted Potatoes
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
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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Perfect easy side dish! I have been making recipes for years and stumbled upon this recipe just to try something different. Everything is spot on just the way the recipe is written. However, this is the easiest recipe to play with. My go to spices are salt, pepper, season salt, garlic powder, Italian seasoning and a little bit of smoked paprika.
This recipe has turned out to renew my hubby’s liking for potatoes! It
has become a favorite with red meat!
I live in a dorm and this recipe was so simple and came out really well. Thank you!
Great recipe! First time I have felt thrilled with my roasted potatoes in a long time. Tip about soaking and the timings were perfect.
So simple and so good!
Super easy recipe, extended the time because of the roast in the oven at 350. I used fingerlings cut in half and roasted them for an hour. Came out great. My only complaint is the advertising laced through the recipe.
I made these last night. I soaked potatoes 15 mins. They turned out really good but I will say that I added a lot more spices and salt to give the flavor I wanted. And I did cook in oven double the time at 425 degrees. I will use this recipe again and it is a terrific base. thank you! And I had never know about soaking potatoes first. Next time I’ll give it longer time to dry out.
Cooking at 450 they came out perfect. Crispy outside and fluffy inside. I’ve seasoned them several different ways and I love them all.
I followed all the steps and yet my potatoes took significantly longer in the oven than the recipe states. Furthermore, they didn’t crisp up at all. Perhaps I needed to boil them first?
Hi Benjamin, other readers have made this recipe without having to boil the potatoes first and they turn out perfectly crispy. Were they dicd into 1″ cubes?
These were awesome and easily made!!! Thank you, oh and I didn’t soak them. I used yellow patatoes
Thank you, my mother also taught me how to soak potatoes
I haven’t made this yet, but I have a question. Could I use frozen potato cubes in this? I bought some by mistake for another recipe I didn’t end up using & I’d like to use them up. I do want this to turn out good though.
Hi Lynn, that should work well. They might not get quite as crisp but still so delicious. Depending on the size you may need to change the cooking time as well. I would love to hear how it turns out for you!
My family loved. My 4 year old gobbled it up. I roasted it with carrots and did not add garlic due to my wife being on a low fodmad diet. I also added 1/2 teaspoon of ginger powder. It still tasted amazing.
Soaked for 20 mins.
Cooked at 450°F for 25 mins.
Delicious! I roasted in a 450 degree oven til crispy.
BEST potatoes EVER!!
I love how you say that you roast them at 425 but when you give the different temperatures and different roasting times you fail to give a roasting time for 425.
sure I can figure it out but I just thought that was odd.
The times for 425°F are listed in the recipe itself (you can use the print to recipe button at the top), the others in the writeup are options for those that need to roast along with other items. They’ll need about 30-35 minutes. Enjoy!
That was kind of rude. Times are listed in the recipe….these potatoes are delicious!