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!
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!
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!!
- Wash potatoes and cut into 1″ cubes.
- Soak in cold water about 15-20 minutes (optional).
- Preheat the oven to a very hot temperature.
- Add olive oil, seasonings, and herbs (per recipe below) and roast until tender.
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.
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
- The BEST Mashed Potatoes
- Potatoes Au Gratin
- Loaded Twice Baked Potato Casserole
- Loaded Mashed Potato Cakes
- Scalloped Potatoes Recipe
Did you enjoy these Oven Roasted Potatoes? Be sure to leave a rating and a comment below!
Easy Oven Roasted Potatoes
- 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.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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Delicious!! Everyone loved it! Will be making this again!
Delicious — easy to make and prepare. Really enjoy them with a nice salad. I am mostly a vegetarian so this recipe fits in nicely with my lifestyle. You can use your own spices of your choice too
Delicious, perfect balance between fluffy and crispy.
Loved this recipe.
I am making these RIGHT NOWfor the first time!!! Do I need to turn the potatoes throughout the cooking? Thank you
I do not flip the potatoes but you can if you’d like to. Enjoy Joan!
These are great and will make again. Subbed dried herbs because I didn’t have fresh and turned out great.
These were soooooo good! I made them for my vegan girlfriend and I, we finished them them in one sitting. I didn’t use fresh herbs the first time and it was great, the second time, I used fresh herbs, very delicious!! Will continue to make these.
I am no cook but I do whatever is needed for us, wife4 and I, to eat well. I had some left over cooked pork butt. I used this recipe minus the garlic and paprika. When I put these potatoes in the oven I included the leftover pork on the tray in there with them. The end result was a very nice tray in my oven of reheated pork and fresh taters. I made up a side of home made boiled California vegetable mix to go with them and had a very nice supper today.
Thanks for the temperature guide. I cooked my potatoes at 450 for 20 minutes. They came out perfect.
So easy and everyone loved them.
These turned out soooo good. I honestly wanted to just eat the entire tray. Great consistancy. (:
Instead of using paprika, can I use chilli pepper?
Yes, that would work just fine.
Why soak why not just bake I didn’t choose this recipe because of that extra step
Hi Laura, soaking is optional and this information can be found in the recipe in step 3: “If time allows, soak potatoes in cold water for up to 1 hour. (This removes starch and makes for a fluffier potato).” I hope this helps!
Hi Holly! Very excited to try this recipe and am interested in prepping it the night before. Will they be okay in water, in the fridge over night ? TIA!
Yes, you can soak the potatoes in the refrigerator overnight. Enjoy Lauren!
I was looking for a oven roasted potato recipe. I put red and green bell peppers,onions and sliced kielbssain the potato mix, combine and roast. It’s delicious! Give it a try.
The best ever!! Soaking in cold water really seemed to make a difference. They were so tender in the center but really nicely browned and crisp on the outside. So good!
I’m not a cook. I just made or tried to make roasted potatoes. They didn’t taste good at all. I’ve found your recipe though now and will try it next time. Only I’m not clear…in regard to “use any combination of herbs you like”…the measurement you give for fresh and dried…is that for each type of the herbs I choose to use or a combined total measurement.
Hi Wendy, you will use a total of 3 tablespoons of fresh herbs or 1-2 teaspoons of dried. I can’t wait for you to try these!
Wow, thank you for these — I was skeptical but the pre-soaking really made a difference! Super fluffy inside and crispy outside. I cooked at 425 for around 35 minutes, used Penzeys seasoned salt. So easy and delicious!
Can you use convection oven setting?
Hi Gail, you can but you may want to turn down the temperature to 400°F.
If I substitute minced or sliced shallots for the garlic, will they burn at roasting temperature?
I haven’t tried it so I can’t say for sure Miriam. I think it could work, but you may want to slice them or even quarter the shallots and then keep a close eye on them. If you try it I would love to hear how it turns out!