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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Great recipe thank you! Quick question – after seasoning the he potatoes could I freeze them to use at a later date? For a quick midweek meal it would save me time washing, chopping soaking etc?
Thanks again
That should work just fine, Sandy! Just place the potatoes in an airtight container or freezer bag. When you’re ready to bake, you can cook them directly from frozen or thaw them first. Happy cooking!
These were perfect! I used russet potatoes, unpeeled. They will become regulars at my house.
Came out perfect! Go to roasted potato recipe :)
Thanks for not making oven roasted potatoes more complicated than they need to be. These came out perfectly!
I will be making later today.
These are very good and I don’t like potatoes
Perfect easy side dish! I have been making recipes for years and stumbled upon this recipe just to try something different. Everything is spot on just the way the recipe is written. However, this is the easiest recipe to play with. My go to spices are salt, pepper, season salt, garlic powder, Italian seasoning and a little bit of smoked paprika.
This recipe has turned out to renew my hubby’s liking for potatoes! It
has become a favorite with red meat!
I live in a dorm and this recipe was so simple and came out really well. Thank you!
Great recipe! First time I have felt thrilled with my roasted potatoes in a long time. Tip about soaking and the timings were perfect.
So simple and so good!
Super easy recipe, extended the time because of the roast in the oven at 350. I used fingerlings cut in half and roasted them for an hour. Came out great.
I made these last night. I soaked potatoes 15 mins. They turned out really good but I will say that I added a lot more spices and salt to give the flavor I wanted. And I did cook in oven double the time at 425 degrees. I will use this recipe again and it is a terrific base. thank you! And I had never know about soaking potatoes first. Next time I’ll give it longer time to dry out.
Cooking at 450 they came out perfect. Crispy outside and fluffy inside. I’ve seasoned them several different ways and I love them all.
I followed all the steps and yet my potatoes took significantly longer in the oven than the recipe states. Furthermore, they didn’t crisp up at all. Perhaps I needed to boil them first?
Hi Benjamin, other readers have made this recipe without having to boil the potatoes first and they turn out perfectly crispy. Were they dicd into 1″ cubes?
These were awesome and easily made!!! Thank you, oh and I didn’t soak them. I used yellow patatoes
Thank you, my mother also taught me how to soak potatoes
Can you soak the potatoes longer than an hour? Sorry if already asked.
Hi Karen, I would say 2 hours max for soaking the potatoes.
I haven’t made this yet, but I have a question. Could I use frozen potato cubes in this? I bought some by mistake for another recipe I didn’t end up using & I’d like to use them up. I do want this to turn out good though.
Hi Lynn, that should work well. They might not get quite as crisp but still so delicious. Depending on the size you may need to change the cooking time as well. I would love to hear how it turns out for you!
My family loved. My 4 year old gobbled it up. I roasted it with carrots and did not add garlic due to my wife being on a low fodmad diet. I also added 1/2 teaspoon of ginger powder. It still tasted amazing.
Soaked for 20 mins.
Cooked at 450°F for 25 mins.
Delicious! I roasted in a 450 degree oven til crispy.
BEST potatoes EVER!!
I love how you say that you roast them at 425 but when you give the different temperatures and different roasting times you fail to give a roasting time for 425.
sure I can figure it out but I just thought that was odd.
The times for 425°F are listed in the recipe itself (you can use the print to recipe button at the top), the others in the writeup are options for those that need to roast along with other items. They’ll need about 30-35 minutes. Enjoy!
That was kind of rude. Times are listed in the recipe….these potatoes are delicious!
why don’t people just relax, it’s a free recipe on the internet
Brooke, why do you love that?