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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Just scrumptious!!!!!
Soaking potatoes made a major difference. I used fresh garlic finely chopped and fresh finely chopped basil. Also added a red onion, also finely chopped. Using a silicone baking sheet liner worked great and made for easier clean up. Dish keeps well in fridge.
excellent! goes with chicken or pork. I dried potatoes really well, added some garlic powder, onion powder, baking powder , paprika. Comes out great every time!
A good recipe! Works every time! Thank you.
Amazing potatoes every time! Paired with beef or chicken, this recipe as written hits the mark each time. Adding different spices also works. Key is to soak them. We use baby yellow potatoes normally.
I made this today (Labor Day) to go with our steak & tossed lettuce salad and it was a hit! I didn’t have fresh herbs so used dried herbs. Will be making again & again.
Simple and delicious! The recommendations on timing at different temperatures is very helpful.
Love this recipe! Perfect side you can adapt to taste in adding veggies! Great all veggie meal too! Thank you for sharing
Hi Marisa. I am glad that you enjoyed these oven roasted potatoes.
Great recipe! One of our favorites!
Excellent, easy and delicious!!
excellent!
Just cooked the potatoes at 400 for 30 minutes & they were perfect; crisp outside & creamy inside. Will definitely make again & try adding sour cream or shredded cheddar
Delicious! Came out perfect!
can the garlic be fresh chopped?
I find at this temperature, fresh garlic can burn.
I tried this recipe a couple days ago. It’s at really good.
THIS RECIPE IS AMAZING! ONLY 11 AND ITS SO GOOD! I MADE IT MYSELF 100 PERCENT RECOMMEND!!
That’s so AWESOME that you have started cooking at a young age! You’ll be a Chef well before your buddies!
Excellent and easy recipe!
Absolutely delicious and very easy to make!
Really a keeper! Thank you for your insights. Looking forward to trying out soon (family depends this weekend!)
Definitely a BANGER! My three kids were begging for seconds and even they said we normally don’t like potatoes but these are Good!