Crisp on the outside and fluffy on the inside, Roasted Potatoes are an easy side dish that goes with pretty much any meal!

Add your favorite seasonings based on what’s in your spice cupboard or what herbs are growing in your garden!

Roasted Potatoes on a baking sheet

Why We Love This Recipe

These oven-roasted potatoes are very easy to make, so you can have a delicious side dish with minimal work!

You can use dried herbs but if you have fresh on hand, by all means, use them! I find the high temperature can cause fresh garlic to burn so roasted potatoes is one of the only places I really like to use garlic powder in place of fresh.

Feel free to be creative with the seasonings on these easy oven potatoes, they go great with pretty much anything!

Oven Roasted Potatoes in a serving dish with parsley

What Kind of Potatoes to Use

To be completely honest, you can use ANY kind of potato for roasting including red skinned, russets, Yukon gold and even sweet potatoes.

To Peel or Not to Peel? While you can peel potatoes before roasting, you definitely do not need to peel them! I personally love the flavor the skin from russet or Idaho potatoes add and I love the look and color of red skin potatoes too!

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

As much as I love Twice Baked Potatoes, making oven-roasted potatoes is so incredibly simple that it’s my go-to side dish!

My mom taught me to soak cut potatoes if time allows, this removes some of the starch and helps them to crisp while being fluffy inside. Be sure to dry them well before you add the olive oil so they roast instead of steam!!

  1. Wash potatoes and cut into 1″ cubes.
  2. Soak in cold water about 15-20 minutes (optional).
  3. Preheat the oven to a very hot temperature.
  4. Add olive oil, seasonings, and herbs (per recipe below) and roast until tender.

Adding fresh herbs, spices and olive oil to potatoes for the perfect oven roasted potatoes recipe

How Long to Roast

The great thing about making roasted potatoes is that you can roast them at pretty much any temperature and they’re much quicker to bake than Baked Potatoes.  I find a higher temperature give the best results for a crispy exterior and a fluffy interior.

What Temperature to Roast Potatoes

I most often roast potatoes at 425°F as I love how it crisps the outside.  Depending on what else you have going in the oven, you can cook potatoes at a lower temp if needed (but you may need a longer baking time).

The following cook times are for 1″ potato cubes:

  • 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.

Serving oven roasted potatoes

Got Leftovers?

Leftovers are great reheated in a frying pan or in the oven. They’re perfect in a frittata or for a great shortcut for breakfast hash, as hashbrowns or in casseroles!

Can You Freeze Roast Potatoes? Yes!  While they aren’t something you’d think of freezing, 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!

Serve these Roast Potatoes with…

Or Add Toppings:

    • sour cream (or even Greek yogurt for a healthy twist)
    • chives or onions
    • bacon bits
    • cheddar cheese

Favorite Potato Recipes

Did you enjoy these Oven Roasted Potatoes? Be sure to leave a rating and a comment below!

Baking sheet full of Oven Roasted Potatoes
5 from 1215 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Easy Oven Roasted Potatoes

Oven roasted potatoes are an easy side dish that goes with pretty much any meal!
Prep Time 1 hour 5 minutes
Cook Time 30 minutes
Total Time 1 hour 35 minutes
Servings 6 servings
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  • 2 pounds red or yellow skinned potatoes
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 3 tablespoons fresh herbs chopped (rosemary, parsley, thyme, basil)
  • ½ teaspoon paprika
  • coarse salt and pepper to taste


  • Preheat oven to 425°F.
  • Scrub potatoes (do not peel them). Dice into 1” cubes.
  • If time allows, soak potatoes in cold water for up to 1 hour. (This removes starch and makes for a fluffier potato). Drain and dry potatoes, if required.
  • Toss potatoes, olive oil, herbs, and seasonings
  • Place on a baking sheet and bake for 30-35 minutes until browned and tender.


Use any combination of herbs you'd like.  Dry spices/herbs can be substituted, use 1-2 teaspoons dry herbs in place of fresh.
Any kind of potatoes will work in this recipe and peeling potatoes is optional.
5 from 1215 votes

Nutrition Information

Calories: 147 | Carbohydrates: 24g | Protein: 2g | Fat: 4g | Sodium: 27mg | Potassium: 687mg | Fiber: 2g | Sugar: 1g | Vitamin A: 10IU | Vitamin C: 13mg | Calcium: 15mg | Iron: 1.1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Side Dish
Cuisine American




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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. The perfect potato recipe! It’s my new favorite & leftovers will appear in my breakfast. I’ve been cooking for 60 years, this recipe gives you consistent results with minimal input. So much better than baked or pan fried potatoes!5 stars

  2. Hello… PLEASE HELP!

    Is it possible to add peppers and onions? If so, how long should they cook?

    Thank you for your help.

    1. Extra vegetables can definitely be added! I would add them to the pan when there is 15-20 minutes left on the timer!

  3. Delicious! Used at Easter Brunch w a wonderful leg of lamb. I tripled the recipe (6lbs of red potatoes) and placed on 2 baking sheets! Tossed right on the baking sheets. Used fresh rosemary, fresh basil, kosher salt, and the rest as outlined in recipe! Perfectly crisp! **I did soak the potatoes overnight in a large stock pot in the fridge. Covered. I pre-cooked halfway at my house, then finished at my brothers… on 425. Also worked fine! Was worried it’d be too salty as I use quite a bit of salt, but potatoes were perfect! Thank you for sharing!!5 stars

  4. Wow, these are fantastic! I have had some fails in the past when it comes to roasting potatoes in the oven, so I was pretty nervous to try your instructions. But these potatoes turned out beautifully! I have made them a couple times now, once at 425 degrees and the other time at 375 (when I had another dish that needed to go in the oven at the same time). My daughter had never been a fan of potatoes before, but she really loved these. Thank you for this recipe. :)5 stars

      1. Thanks for the quick turn around on my question kiddo. I made them, and as I am a sucker for baked potatoes, carrots, onion, I loved them – I didn’t have any dry (or fresh) herbs so just used salt. MAGNIFICIENT! I’m an aged male novice, so appreciate the contact

  5. Can you please specify whether it is 3 tablespoons total of all the herbs combined or 3 tablespoons per herb.

  6. Excellent recipe, I did it without any additions or variations to the original and the potatoes were delicious. Thank you!5 stars

  7. Oh my goodness, I tried these for dinner tonight and they turned out fantabulous! This is going to be my go to roasted potato recipe from now on. I soaked for 20 minutes, next time I will try an hour. In the last ten minutes of roasting I added some broccoli, loved it!

  8. Help! I’m cooking my first family Christmas dinner in 2 days. I’m doing boneless leg of lamb that cooks for about 1.5 hours at 350 degrees, but then rests for 15-20 min. Should I put these potatoes in for the final 30 minutes with the lamb then keep cooking at 350 while the lamb rests? Or should I increase the temperature after I pull out the lamb so the potatoes get crispy (and therefore maybe only have the potatoes initially in with the lamb for 20 min or so?).

  9. Making them for the second time this week! I’m not surprised that this is a good recipe because there are so many good ones here.5 stars

  10. Worked great. I did put them in the oven at 400 for 20 minutes and then switched to convection at 425 for 5 minutes to get more browning. Enjoyed every bite.5 stars