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.
This post may contain affiliate links. Please read our disclosure policy.
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
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Easy recipe I’ve made this one several times for holidays/birthdays.
Turned out great soaking the potatoes, I had never done that step before and now will always do so. The potatoes cooked at 425 and had a crisp exterior and soft interior. Tossed the cut Yukon Gold potatoes in olive oil and spices as listed. Served with spicy baked chicken breasts and honey butter carrots. Simple and easy meal made with whole organic real food. The family enjoyed and complimented the potato recipe. When I make again with steak, etc. will probably add cheese at the end. I find this website a source of reliably excellent recipes that utilize easy to access ingredients and all used have been keepers. Thanks.
Tried this tonight. Didn’t have any fresh herbs – so used dried thyme and dried Italian seasoning. Your instructions were perfect – the family loved it! Thank you.
Very good Recipe. I tried this Recipe for the 1st time. Came out really.. good . Very tasty too ….did as you suggested.., by soaking the potatoes 1 Hr.B4 cooking.. Thank you so…much!
Wondering if I can use a combination of baby reds and Yukon golds. Baking times the same?
Yes, the baking time should be the same as long as you dice them all to about 1″ in size.
Terrific and easy roast potatoes recipe. Soaking the potatoes really does make a difference, and I will always do that now. Dill is another great herb to use in this recipe, especially with seafood.
I needed a cook time reference, not really a recipe. I mean, it’s potatoes. For me, cook time was way off. They need much longer, so don’t start yoyr steaks too soon!
Sorry to hear that, Beth! If you diced them into 1” cubes they should have been ready in the recommended time.
Went with white potatoes @400F, amazing recipe. Thank you!
The flavors from these combined seasonings were perfect for the small yellow potatoes. I even added some baby carrots to test how they would taste and they were delicious. When my picky husband says it’s good… that’s the ultimate compliment! I will definitely be making this regularly.
Love to make these at the beginning of the week and use with different meals on work nights! Thank you for including cook times for different temps. This recipe is on repeat at our house.
so good thanks for sharing! any tips on making in bulk, storing and reheating?
Hi Chris, we have never made this recipe in bulk but 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! To reheat in the oven, I would suggest 15-18 minutes at about 375°F.
When you reheat the potatoes, so you keep them uncovered?
Yes, we keep them uncovered.
Tried this recipe the other night and they were the best roasted potatoes I had ever made. Soaking the potatoes for an hour was a game changer. Thank you so much.
These are delicious. Used the Yukon gold -no paprika and baked for 35 minutes turning the pan twice.
Delicious!
Loved it! The potatoes were perfectly seasoned.
Amazing. I didn’t have fresh herbs so sprinkled dried Italian seasoning. So good!
made this recipe twice so good however the first time I made didn’t let soak for whole hour wasn’t as good as when I let it for the whole hour
Easy and so delicious! My family loved this recipe
The only thing I did different is I boiled them in salt water with a tablespoon of baking soda for about 10 minutes. It makes them extra fluffy inside if you’re not looking for the home fries type roast.
Sticking to the recipe, these are wonderful. It also makes a tasty base for me to experiment with (depending on my audience). Thank you so much for sharing.
Potatoes in this recipe were delicious, easy to prepare and complemented our dinner!! Thanks you!!