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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very helpfull
looking forward to the recipes.
This recipe is so easy and delicious
Made these tonight and used butter, fresh chopped garlic, salt and pepper because we’re on vacation and thats what we had on hand. Absolutely delicious, filling and they got gobbled up! Thanks for a great recipe!
Turned out great as always!!
Delicious and easy. I used Penzey’s Outrage to season them, but didn’t realize how much chili powder it has, so I had to make a ranch dip to go with them to cut the heat!
Can these oven roasted potatoes be prepared ahead of time and then stored in the refrigerator, to be put in the oven hours later, or the next day?
Thanks!
I would recommend preparing hours ahead (instead of the next day). Cut the potatoes as directed and let them soak in water at room temperature until you’re ready to bake, this will keep them from oxidizing (turning brown). Once ready to bake, drain, dab dry and season.
Great recipe!! My partner said they were the best potatoes he’s had in a while! I used baby yellow potatoes and only soaked them for 20 minutes, but they came out delightfully crispy and heavenly soft inside 🩷
just made these for breakfast this morning and they were a hit! everyone LOVED them! the only thing I did different was added 2 teaspoons of Slap Ya Mama seasoning thank you!
Yuck. I had a very high hope seeing the rating but turned out to be very tasteless or bland. All those who upvoted this must not have taste buds or on something lol. The funny thing is I even threw extra ingredients just to make sure. Never again
Hi Michael, I’m sorry they weren’t to your liking. This recipe is seasoned “to taste,” so it sounds like they may have just needed more salt and pepper for you, or even an extra sprinkle of your favorite seasoning.
Holly, don’t take it personally. It wasn’t just the taste but also the potato came out mushy. They weren’t firm. I used Yukon gold and followed your recipe. I am so sure that if I had used russet potato, it might’ve been okay, but don’t forget you are the best. 🙂👍👏👏
Yukon gold do have a buttery texture while russets are more fluffy and will crisp a bit better!
The only thing I wish all on-line recipes had is the number of servings. I normally cook for 2. Once a week for 6 and holidaze for 18! Not easy to get the right number of servings when I don’t know how any a recipe makes.
All of my recipes have the number of servings right above the written recipe. Click “Jump to Recipe” at the top of any post and directly below the title you will see the servings. This recipe as written serves 6.
You can also click the print button on any of my recipes and adjust the servings on the print page which will adjust the ingredients. I hope that helps!
With this recipe I think you can judge by how many potatoes it calls for, in total. This one calls for two pounds. So that’s most of a small bag of potatoes. That’s a lot for two people but if you like left overs it could work. Also it’s just potatoes, oil, and spices. I think it would be okay to eyeball it to your own needs. Personally I’d rather cook once every couple days (eating left overs in between) rather than cook every single day.
I made this today. it was extremely flavorful!
why would you soak red or yellow potatoes? Just curious. There’s very little starch in them? Thank you!
Soaking helps the edges crisp a bit better. Red and yellow potatoes don’t release as much starch, but giving them a quick soak still removes the little bit on the surface so they brown more evenly.
I made this tonight to go along with ham and garlic-butter green beans. They were delicious! I was short on time, so I only soaked them for 20 minutes prior to cooking and they were still perfectly crisp on the outside and fluffy on the inside. My entire family loved them. I was out of fresh herbs, so I used Italian seasoning. I’ll definitely be making this again!
I’m always looking for new recipes that are reasonable on the wallet 😀
what temp and how long would the potatos ned to cook for if using an air fryer
Hi Kat, I recommend following this recipe for Air Fryer Roasted Potatoes. Enjoy!
Love these potatoes! I’ve made them frequently. You can add your own herbs to your taste.
I love your recipes!
Thank you, Debbie! That is so kind of you to say.
Can I add red onion to this?
KDS, yes!
why are my potatoes hard not crispy.
It sounds like they might need to cook a little bit longer.