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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Easy and delicious!
yum
Straightforward and simple. Delicious! I’ve never soaked potatoes before roasting them, and loved the texture and taste. Thanks!
I can’t help but laugh at some of the ridiculous replies on here. It is a simple recipe that turns our great. Don’t overthink this.
I love how my red potatoes came out roasting them. Because I didn’t peel them & just seasoned the prepared potatoes & put them in preheated oven was easy peasy
After soaking they came out super fluffy and delicious!
The amount of spices was overwhelming.
Came out awesome. Soaked cubed potatoes for 1 hour, let dry for 30 minutes. Cooked along with a meatloaf for almost an hour at 400°. OO, garlic powder, minced garlic, onion powder, minced onion, Italian seasoning, dried parsley, dried thyme, paprika. sea salt and pepper.
Didn’t have time to soak but I scrubbed hard and dried them well after rinsing them off. Lots of EVOO, paprika garlic salt pepper and Italian herbs, 425 convection roast in the electric oven, shook/tossed them halfway through and not only did it smell awesome, but they were quite good after 30-35 minutes. Pretty good for about 45 minutes total from start to finish and 15 minutes active time. Left the skins on since spuds were from the farmers’ market $5/5lb. Very gratifying and grateful for the recipe!
I made these for dinner last night using a rosemary and garlic dried spice, and they were so good!!! I think that the magic lies in the soaking of the potatoes in water.
I want to bake these ahead and put in food warmers along with other sides.
Do you think that would be ok?
They look yummy!
Yes, I think they’d be great in a warmer.
Easy peasy
hi, I was wondering what kind of olive oil to use extra virgin or pure olive oil?
Hi Olive, we use extra virgin olive oil.
So very good!!!
Hi, I was just wondering, does it make a difference if you mix the seasoning first and then toss the potatoes with the mix or if you toss everything together like stated in recipe?
It shouldn’t make a difference, Hannah! Enjoy.
Great recipe
This turned out to have just the right amount of herbs mixed in! Really nicely done.
Do you put parchment paper on the tray?
We do not use parchment paper for this recipe, roasting the potatoes directly on the baking sheet gives the best crispy exterior!
Hello, if i wanted to measure this out,what is considered a serving size ?
Hi Keda, a serving is about one cup of potatoes.
simple and delicious
how do you salt and pepper the potatoes? in the bowl or when they are on the tray
You can do either, if you do it on the baking sheet you don’t have to wash a bowl.
Excellent no fuss recipe. Plus the potatoes are so tasty! Thanks for posting.
I grow up with my family having a restaurant. Every morning potatoes were peeled and by hand crinkled cut for French fries. Put into 5 gallon pails with water. If any leftover Next day they were still good. As long as the potatoes are submerged under water.