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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.
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!
Oven Roasted Potatoes
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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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!
Hi Holly,
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!