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 1225 votes↑ Click stars to rate now!
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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 1225 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 Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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Recipe Rating


  1. I’ve been making potatoes for years and these were the best! Crispy outside and creamy and fluffy inside. I soaked them for a half hour and cannot believe the difference it made. Following this recipe forever now. Thank you!!5 stars

  2. I love how simple and delicious you made this recipe, and also I really appreciated the extra attention to detail you put regarding baking it at lower temps if need be and the time length to roast associated. Love the care and attention to detail you put in, thank you!5 stars

  3. got bored with always having either boiled or mashed potatoes, so I decided to check first recipe that pops up in google search, and I gotta say – I’m very much not disappointed, as this one is brilliantly easy and effects are delicious, plus not peeling potatoes before roasting is a game changer for me as it indeed does add up flavor 5 stars

  4. If I want to make this for about 100 people, can I double or triple the recipe and make it in my big roaster instead of in the oven?

    1. I haven’t tried this in a large roaster so I can’t say for sure. They won’t brown quite the same if the pan is overcrowded. Let us know how it goes if you try it!

  5. Just made these for dinner tonight. I’ve tried for at least 30 years to make good roasted potatoes and now thanks to you, tonight I finally did. These are, hands down, the best roasted potatoes I’ve ever tasted ! I used what I had on hand so left out basil, used smoked paprika, and fresh minced garlic.. Served with home made ranch dressing.. Yum !5 stars

  6. I absolutely LOVED this recipe! Quick/simple n quite TASTY! Added fresh garlic n onion powder too. Did the same with Cauliflower but added fresh garlic and red chili flakes!5 stars

  7. These were amazing. I was lazy and did not peel the potatoes and used dried spices, but still came out fantastic. I also loved turning them into loaded potatoes based on the topping ideas. Will definitely do again.5 stars

    1. But she says in several places that she doesn’t peel the potatoes and in the recipe section specifically says not to peel them.

  8. I am making these for a large crowd of about 20 as a side dish – can i make them a day or two in advance and rehearsal them the day of the party? If so , any tips on storing and reheating them.

    1. They can be prepared ahead of time. Store the potatoes in water or they will turn brown. Before cooking drain and dry them very well, if they are wet they will steam instead of roast.

  9. This was delicious!! We are always looking for new potato recipes. I added sliced onions 10 minutes before the potatoes were done. Will definitely have these again!5 stars

  10. Best potatos I have ever made. We had them on Fathers Day with ribs and corn on the cob- everybody raved about them.5 stars

  11. Easy Oven Roasted Potatoes – ok, I am currently trying this. Between the opening part and the detailed recipe at the end I notice inconsistencies re:
    1) how long to soak potato pieces and 2) cooking times.

    1. The soaking time can be from 15-20 minutes up to about an hour. For cooking times, bake at 400°F for 30-40 minutes, 425°F for 30-35 minutes until browned and tender. Enjoy the potatoes!

    2. I noticed the cooking time inconsistencies as well. The 425° time is in between the 375° and 400° times. I just ignored the story time and went by the actual recipe steps at the bottom.

      1. As noted just above the alternate times in the write up, those are for if you do not wish to cook at 425°F (or if there are other things in the oven at another temperature). If I am cooking just potatoes, I cook at 425°F.

  12. Thanks so much for having the alternate times for lower temps; did ours with a whole chicken that had been frozen so used the 350 temp time and they turned out beautifully without the chicken getting dry. Husband has asked that I make these again and its only been 2 days since I made them previously so i can tell they’re going to be one of the family favorites. :D5 stars

    1. It cracks me up to see the comments on this. It tells you not to peel them it tells you to dry them and it tells you how long to cook them for I don’t understand people who can’t read! Great recipe5 stars

  13. Pretty darn good even with having only fresh parsley and thyme on hand, I substituted the rest with dried rosemary, oregano, and fresh cilantro.5 stars