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.
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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!
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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I hate potato skin and need to peel potatoes. Does it really matter if you peel them. I hope not as I think that my family would love these.
By all means, peel them if that is how you like your potatoes Tyra. I hope your family enjoys the recipe!
Thank you for this recipe.Well explained.Am off to try it for my family.Wish me luck.
Good luck Lucy! Not that you need it ;)
Am learning new recipe each n evryday keep posting thank you
So happy to hear you are enjoying them Shingie! Have fun cooking.
Amazing.
Thanks Meg!
Very good receipts.
Many thanks Martha!
This site looks EXCITING!!
I hope you find lots of kitchen inspiration Frannie!
Do you cover with foil or leave uncovered during baking? Thank you.
These are roasted uncovered Trista. Enjoy!
Lovin them potatos, and easy enough.
Enjoy!
I want to roast potatoes with a top round roast in the same pan. My mother used to do this all the time, but I don’t remember if she par boiled the potatoes first or just peeled and cut them, or soak them. I need the potatoes to be done at the same as the top round. My dilema is the difference in the temp. Tell me what I have to do
What size is your roast and what is the estimated cook time/temperature of the roast?
My mom taught me the cold water on potatoes trick, too. Great for homemade french fries! Gives crispy edges and tender centers.
Yes, thank you Barbara!
Did the recipe on this change recently? I don’t remember it having paprika last time I pulled it up. If so, can you post the original?
The original seasonings in this recipe were:
1 teaspoon each dried parsley , garlic powder, rosemary, black pepper, coarse salt to taste
The update was mainly to include information for those wishing to use fresh herbs as well.
Instead of seasonings I like to add Parmesan cheese after they have roasted and put back in the oven for 5 minutes to melt the cheese.
That would be delicious too Cindy!
Easy and delicious. Enjoyed by all. Thank you!
I was looking for recipe for roasted potatoes on 3-19-18. I was off Monday decided cook dinner. I had Smithfield Apple roasted bacon pork loin. I hadbag usset potatoes. I was going make Lipton onion roasted potatoes. I only had one box left. I like have abox in cabinet before I use last one. I looked online for roasted posted. I found your rcepe it seem simple enough I had all ingiendents in my kitchen except the rosemary.I decided I didn’t want go store buy rosemary or but Lipton onion mix. So I use d paprika instead. I use four russet potatoes two big ones one small. I use three tablespoons olive oil instead vetagable oil. I use two tablespoons of parsley flakes,garlic power, onion power, parkria,kosher salt , morton black pepper. I stir in bowl and stir for minute. I let poaotes soak in medium bowl for one hour. When hour was up. I turnefd oven to 425 I turned on five minutes before I put potoates in oven to let oven preheat. While oven was getting hot. I washed and dry bowl I let potatoes soak an for hour.I cut posted on my cutting bowl. I cut bowls one inch. I left skin on. I Pat dry potates with a napkin. I Putin three tablespoon olive oil into bowl. I used myclean washedvdry hands coat poatoes with oil. Thank I usereglar tablespoon to add seasons. I use my hands massage potatoes and season .I put on cokkie sheet . I let potatoes cook for 36 minutes. After eighteen minutes I turned potatoes I let the other size of pototes cook for eighteen minutes.The poatoes came out great.
I’m so happy to hear that these potatoes turned out great for you! They are versatile. Thank you for sharing!
My wife love oven potatoes this was easy and very good thanks
So glad your wife enjoyed these Robert!
After roasting in oven, can these be put in a crockpot to serve at a potluck? Or would they lose too much of the crispy factor?
They may lose a little bit of the crispness however I think they’d still be delicious!
I’ve decided to cook a Christmas dinner for all of my friends this year and loved this recipe. I’ve never cooked a thing in my life though so I’m a little nervous. When it says to dry the potatoes after soaking them does it just mean to pat them dry?
Yes just pat them dry with a towel or paper towel. If they are wet they will steam and not crisp up as nicely. Good luck with your dinner! :)
Just made this and all I can say is, “YUMMY!!!” The bf and I loves it. :)
hi! i was looking for a simple recipe for roasted potatoes and found yours! seems i always find a great sale on a big bag of red potatoes and then i need something to do with the last part of the bag?
Well , i had 2.15 lbs left! perfect! i also had 1/2 a red onion and a sliced green pepper left over from a party tray someone brought for St Patty’s day – chopped that all up and upped the oil and seasonings a bit since i now had a big pile of potatoes and veg to season! put it in a casserole and VOILA! it came out great!
thank you!
Yummy, I love your additions Sue!
Could this be prep ahead of time and then freezes I. Freezer bags ?
Sincerely,
Linda Bell
I have never tried freezing it Linda, so I can’t say for sure if it would work or not.
In your recipe, it gives instruction for freezing but in this post, you said you never tried freezing??
This comment was from 2014, the post has been updated since. :) Enjoy!