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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how much of each dry spice do I use?
Hi Liz, to replace the fresh herbs you will want to use about 3 teaspoons of dried herbs of your choice.
I am just making these and I don’t have all the herbs and spices but what I did was use garlic powder, seasoning salt, a dash of pepper, used veggie oil instead cause that’s all I had, some paprika for colour and then some regular salt and bam its done! but thanks for the guidelines really helped me for timing and the temp for the potatoes in the oven
I just made these – let them soak in cold water for an hour as directed – and they are the best roasted potatoes I have ever made. Thank you for that tip. I had home made tartar sauce and dipped them in that. Awesome.
Great recipe! Love oven roasted potatoes that look and taste delicious.
This is my go to recipe for roasted potatoes. So easy, so tasty. Everybody in the family loves them.
Love love love this potato recipe! ❤️ Super delicious I made them last week and will be making them again tonight.
Delicious! Followed exactly.
Made the roasted potatoes last night to go along with grilled steak on the barbecue. U were right very simple. I used fresh Italian parsley, rosemary and thyme. Nice flavor combo. Potatoes looked just like yours. Husband liked them and said so. Will definitely keep this recipe. Thank you. I used yellow potatoes unpeeled that I soaked for an hour. at 450° for 25 minutes.
Excellent recipe! Made them tonight with tenderloin and no complaints!! I used Yukon Gold potatoes, which I did soak in cold water prior to baking.
I’ll be using this again instead of plain baked potatoes.
Thank you for the post!
Delicious!
These were a Great compliment to our dinner! Quick & easy to make, too
I made this as a side for my Easter meal using dried herbs, and everyone is still raving! After they were cooked, I tossed them in a bowl with butter. My Sicilian mom, the best cook on the planet, asked me for the recipe!!!!!! Everyone took some home with them. Never thought I’d be proud of a side, but here I am, LOL!!!!! Thanks for sharing!
This made my day! I am so happy to hear this recipe was a hit!
I tried this because it sounded like a great idea – but they lost all their crispiness :( Maybe i should have waited to toss them in the butter?
Tasty recipe. I cut the recipe in half since there were just 3 of us eating and used 1 pound of organic, yellow potatoes, cut them smaller than 1″, probably about 3/4″ and also soaked them in water for an hour. Roasted at 375 for 50 minutes along with some chicken so I think it would have taken longer if the cubes were larger. No big deal, however, I just watched them with the oven light on towards the end so I could take them out at the right time.
I made this potato recipe last night. I served it along side of a meatloaf and baked beans. This was such a quick fix and it was delicious. I soaked the cut up potatoes as instructed in the recipe. I think it definitely made a difference in the texture of the potatoes, I will definitely make this again
I made this recipe yesterday and it was amazing. I had no time left after I finished dinner for my guests, but I steel needed to make a potatoes side dish. I quickly found this recipe, it didn’t take long to make at all. Everyone loved them! I have a feeling that I will be making this one a lot :)
potatoes came out absolutely perfect, thumbs up from hubby. served them with oven roasted asparagus and salmon big hit and thanks bunches for a great recipe.
Fast, Easy, Delicious… officially my favorite potato recipe now. Definitely worth soaking the potatoes in ice water… I did for 45 minutes.
I cut the potatoes in smaller than 1/2 inch and cooked for 30 minutes at 425°. They were moist and perfectly cooked.
Loved the potatoes, just the right amount of seasoning. I did soak the potatoes for the hour. Drained and dried them; put them in a gallon plastic bag with all the ingredients which made an easy task of coating the potatoes well.
Cook temp is way too high or too long. You just get little burnt cubes with this recipe.
there are multiple Temps and times listed. I always do 425 and nine never burn. might be cutting potatoes too small or using too much oil
they are DELICIOUS I AM GOING TO USE THI RECIPE ALL THE TIME THANK YOU