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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Very delicious roast potatoes, we will make more in the future!
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!!
SOOO GOOD!!
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!
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
Hi, to confirm do I soak the potatoes after they are diced? Or before they are diced? Thanks!
They are soaked after cutting.
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?
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!
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 !
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!
I also added chives!
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.
But she says in several places that she doesn’t peel the potatoes and in the recipe section specifically says not to peel them.
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.
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.
We made the roasted potatoes. They were fabulous. 5 stars.
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!
Best potatos I have ever made. We had them on Fathers Day with ribs and corn on the cob- everybody raved about them.
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.
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!
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.
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.
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. :D
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 recipe
My family loves them. I use Mrs. Dash garlic and herb seasoning. So easy and a big hit every time.
I made these and our family loved them ❤️ I will make them again for sure!!
Pretty darn good even with having only fresh parsley and thyme on hand, I substituted the rest with dried rosemary, oregano, and fresh cilantro.
Great recipe for someone that hates cooking. Thanks so much!
Make on a regular basis. Use a mix of little potatoes. Everyone loves it!