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 1018 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


  • 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 1018 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. 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.5 stars

  2. 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!

    1. Hi Bethany, you can use ANY kind of potato for roasting including red-skinned, russets, Yukon gold, and even sweet potatoes.

  3. 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!5 stars

  4. 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.5 stars

  5. 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.

    1. 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.

  6. 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 5 stars

  7. The only thing I wanted to know was what temperature to heat my oven. “A very hot temperature” is completely useless information!4 stars

    1. 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.

    1. 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!

  8. 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.5 stars

  9. 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.5 stars

  10. 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.5 stars

  11. 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.5 stars

  12. 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

  13. 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.

  14. 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!5 stars