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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These are the best roasted potatoes. I followed the recipe exactly and wouldn’t change a thing!
Perfect recipe, thank you. Crispy on the outside and soft inside. Used yellow/golden potatoes with salt, oregano, cumin powder and chili powder.
Thank you for posting the time/temp! There is a ton of leeway to adjust to taste, etc. I really appreciated that and…delicious!
Hello there, I’m excited to try this recipe out this weekend! One question i have is about the herb measurements. Is that 3 table spoons of the combination of herbs or is it 3 table spoons for each herb?
We use a total of 3 Tablespoons of herbs Matt. Enjoy the potatoes!
First time ever I tried cooking something like this. Instructions were clear and direct so that even I could follow them. And they were delicious.
So glad they worked out for you Jon!
I used tarragon and thyme and pepper and salt and garlic and onion powder for seasoning it was great. If you’ve never had tarragon it’s an amazing savory spice
Sounds amazing Christian! Tarragon is a treat!
If you’ve frozen these roast potatoes, can you reheat them in the oven from frozen and how long for and what temperature would this be please? Thanks!
They can be reheated in the oven. I would suggest 15-18 minutes at about 375°F.
Awesome recipe! Ranch dressing powder is yummy
Tried the dish is perfect and delicious,served with roasted chicken thighs and rape
Yum, great idea Maggie! That would be delicious.
Love this recipe. So easy, so delish.
This was excellent! Just used dried basil for an herb but otherwise what the recipe called for. 375° for 40 minutes in a large toaster oven was perfect. A little Crisco shortening on the foil made for easy plating. Thanks!
Trying tonight with my pork steak. Will post the outcome. Thanks Holly for the recipe
Delicious and nice
Doing Italian roasted potatoes in olive oil – and wanted information on time and temperature- and I liked the recipes on these pages.
Trying this tonight
My family loved the recipie. Thanks from seku.ac.ke
I just received your recipe for Chicken Souvlaki, which sounds delicious!! You recommend serving these Roasted Potatoes w/lemon, as a side & I was wondering how much lemon juice I should add? Thanks for your great recipes!!
Hi Elizabeth, depending on how strong you want the lemon flavor I would toss the potatoes with 1-2 tablespoons of lemon juice.
Can’t wait for new recipes
Best potato’s
Thank you
going to try this recipe tonight.
Enjoy it Trish!
Thanks , I will be trying this for Ladies Fellowship for Harvest themed night.
Hope they love it Mary!