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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Great recipe! I make these all the time and the whole family loves them! I add a little balsamic vinegar and it gives them a touch of sweetness.
I found this recipe today and was going to use it with some leftover russet potatoes I already have on hand, but I just saw that it says red or yellow potatoes. Do you think a russet potato would come out okay? Thanks!
Russet potatoes will work in this recipe!
Hi Bethany, you can use ANY kind of potato for roasting including red-skinned, russets, Yukon gold, and even sweet potatoes.
Terrific!!!
I soaked the potatoes for about 5 to 10 minutes and made the recipe like it said. I cooked them at 425 degrees for 30 to 35 minutes but once cooked I put a tiny bit of butter on them at the end. My entire family loved them. They were very good!
Perfect and so delicious. I followed the recipe exactly as written. Couldn’t be easier and I’ve never heard of soaking the potatoes beforehand. If you have the time, absolutely soak them! They do come out fluffier.
I followed this recipe and the potatoes tasted very good, but there was one problem; it smoked up my apartment pretty badly. And I only used the 350 degree temperature, I’d hate to think what would’ve happened with the higher temperatures. I used cocoanut oil and olive oil, a little bit of both. I understand about smoke points, but I figured with those oils and that temperature I would be okay. Not sure what I could be doing wrong.
That’s definitely the coconut oil. It’s smoke point is 350 (closer to butter than most vegetable fats). The smoke point isn’t a limit it’s when the smoke happens so you should go well below that for coconut oil.
Has anyone tried using herbs d’ provance? Good or bad?
I think they’d be wonderful on roast potatoes!
Just did this. It’s really good! The rosemary really goes well with the potatoes and the lavender too.
They where great!Nice and crispy, soft centers . Thank you
Great recipe! It’s delicious. I also love how kind and patient you are with readers who post snarky comments and questions but obviously didn’t read the recipe properly. Wonderful
Thanks, Lisa! Glad you enjoyed this recipe ❤️
The only thing I wanted to know was what temperature to heat my oven. “A very hot temperature” is completely useless information!
Hi Tom, the full recipe can be found towards the bottom of the post or you can use the jump to recipe button at the top. In Step 1, it states to preheat the oven to 425°F. Hope that helps.
About to make this and thinking of adding bacon… has anyone else done that?
Sounds delicious!
Does it only have to be one layer of potatoes? I need to make potatoes for 30 people…♀️
I have only done these as a single layer to ensure they crisp well. If you do more than a single layer, they will need extra time and I would suggest stirring a few times. They may not crisp up as well but I’m sure they’ll still be delicious!
Made this tonight to go with fish and cole slaw. I didn’t really measure the herbs but did a combo of thyme, rosemary, paprika and salt & pepper. I appreciated the tip about soaking the potatoes They came out great and will make these again.
Super tasty!
I made these for supper tonight and they were fantastic! So easy and so delicious! My husband even commented on how good they were. I didn’t soak them and I cooked them for about 30 minutes at 425º.
These were so delicious! I highly recommend! We made it with red skinned potatoes and fresh herbs from our garden (except parsley which was dried). Did not soak because we didn’t have the time. It was easy to make and so tasty.
Excellent! Everybody raved about the potatoes, “star of the show,” even though easy to make. Crispy and golden on the outside, fluffy and tender on the inside, and the seasonings suggested were PERFECT! I served with chicken stew, but can see endless possibilities as a side for chili, roast beef, even breakfast… Thank you! Will make again and again.
Why would you say you love doing it at 425 degrees but you don’t list how long to cook it at 425…..anyways they were delicious girl thanks
Step 5 says to cook them for 30-35 minutes or until tender!
We love this recipe! Is there a way to turn this into a cold potato salad for my husband’s lunch, who works in the field.
Yes Yolanda, you can cook and cool the potatoes and use them in any potato salad recipe. Ensure they’re completely cooled before adding a mayonnaise based dressing. Here are two great choices for you!
https://www.spendwithpennies.com/southern-potato-salad/
https://www.spendwithpennies.com/honey-mustard-warm-potato-salad/
Just made the Easy Oven Roasted Potatoes. Excellent. they came out perfect – I mean perfect. I did the 1 hour pre-soak as you advised. Wow. Worth the wait in planning time. Thank you!
You’re welcome Mike! You made my day!