Oven Roasted Potatoes make a crispy flavor filled and easy side dish that pairs well with any entrée
Add your favorite herbs and spices, pop them in the oven, and you’ll be serving up a tasty flavorful side dish in no time!
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Ingredients for Oven Roasted Potatoes
- Potatoes – choose small red, purple, white, or Yukon Gold style
- Herbs – Any fresh or dried herbs will work. Some of our favorites are: fresh parsley, dill, rosemary, sage, oregano, thyme, chives, or Italian seasoning. Whatever you choose make sure the spices are fresh!
- Garlic – You can use garlic powder, garlic salt, or fresh garlic minced
- Olive Oil – avocado oil works well too
- Salt and Black Pepper
Instructions for crispy Oven Roasted Potatoes
- Preheat oven to 400˚F and line a baking sheet with parchment paper or a silicone baking mat. Clean up is so much easier if you line the baking sheet. If not, be sure to brush the baking sheet generously with olive oil or cooking spray
- Wash potatoes and cut into about 1″ cubes. Don’t peel the potatoes for the crispiest results
- Mix olive oil, herbs, minced garlic, salt, and pepper in a large bowl
- Add the cut potatoes to the combination of olive oil and herbs and stir to coat
- Place potatoes cut-side down in a single layer on the prepared sheet pan
- Roast for about 20 minutes and then toss the potatoes to ensure even cooking on both sides. This will guarantee that they are nice and crispy!
- Bake another 10-20 minutes until crispy and golden brown
- Serve piping hot sprinkled with a little extra fresh herbs or sea salt for added flavor and color
One of the best things about simple roasted potato recipes is the flexibility they allow with herbs, spices, and seasonings. Select any dried herbs you have on hand or use whatever is seasonal and fresh from your garden. Or keep it super simple with just salt and pepper.
Ideally, we suggest using herbs and spices that pair well with the main dish being served. Choose one or two herbs that match, along with salt and pepper. This Roasted Potatoes recipe makes a great addition to any meal.
Our favorite way to serve these simple crispy potatoes is alongside our juicy Tomahawk Steak, our show-stopping Honey Glazed Ham, herby Pork Loin, or Air Fryer Pork Chops.
What are the best kinds of potatoes for roasting?
Our favorite types of potatoes for roasting are:
- Small new potatoes, Yukon gold potatoes, as well as fingerling potatoes
- These waxy style potatoes are creamy and rich tasting with a thin skin, but they hold their shape well when roasted
- Red potatoes are also a great choice. They are high in moisture and low in starch. Roasted Red Potatoes have a wonderfully rich and earthy flavor that pairs nicely with most meats. We show them off below sprinkled with fresh dill.
While you could roast each variety separately it’s fun to mix and match them together for a beautiful presentation.
What to look for when buying potatoes:
- When shopping for potatoes select pieces that are similar in shape and size, which helps ensure even cooking. If you cannot find potatoes of similar size and shape then be sure to cut them into the same-sized cubes as we did.
Should potatoes be soaked before roasting?
We have found that using our cooking method below you can get crispy roasted potatoes without soaking before roasting. However, if you have the time it can enhance the results
Soaking Potatoes:
Soaking potatoes in cold water before roasting will draw out some of their starches, which can lead to more crispy results, and also prevents too much browning.
How do you get crispy Roasted Potatoes?
The beauty of this super simple recipe is the crispy texture! There are a few ways to accomplish a golden brown exterior:
- Evenly cut pieces to ensure all the potatoes cook at the same rate
- Don’t peel the potatoes because the skin helps them crisp up, contains a lot of fiber, and helps the potatoes retain creamy centers
- Don’t skimp on the olive oil!
- The potatoes should be in a single even layer on the pan. If they are crowded or laying on top of each other they will steam rather than roast. We suggest starting them cut side down.
- Only turn the potatoes once during cooking. This allows the surface to get super crispy on both sides
- Cooking at a high heat of 400˚F is ideal
What is the best oven temperature and length of time to get the best roasted potatoes
One of the great things about roasting baby potatoes is you can adjust the temperature and length of cooking time to pair with the cooking of your entrée.
Normally, we recommend roasting potatoes at a high temperature for a shorter period of time. This method helps the potatoes come out crispy on the outside while remaining fluffy and creamy on the inside.
The following are the recommended times for each temperature, but this can vary based on the size of your cut pieces
- 350˚F = bake for 45 – 50 minutes
- 375˚F = bake for 35 – 40 minutes
- 400˚F = bake for 30 – 35 minutes
- 425˚F = bake for 20 – 25 minutes
Reheating and Storage
- To reheat oven-roasted potatoes place them on a baking sheet and heat at 350 degrees F for about 10 minutes.
- To store: There are 2 different ways to store in the refrigerator. Place the cooked potatoes in an airtight container or wrap them in aluminum foil. This easy recipe can be stored in the refrigerator for up to 3 days.
Pair Roasted Potatoes with these great Main Dishes:
- Tomahawk steak
- Jerk Chicken
- Oven Roasted Turkey Breast
- Chili Lime Pork Tenderloin
- Southern Style Buttermilk Fried Chicken
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Oven Roasted Potatoes
Ingredients
- 1-½ pounds small waxy potatoes (yukon golds, red, yellow or purple)
- 2 Tablespoons olive oil
- 3 Tablespoons garlic, minced (or 1 Tablespoon garlic salt)
- 2 Tablespoons fresh herbs, chopped (or 1 Tablespoon dried herbs) (dill, parsley, rosemary, oregano, chives)
- 1 Tablespoon salt
- 1 teaspoon black pepper
Instructions
- Preheat oven to 400˚F
- Line a baking sheet with parchment paper or a silicone baking mat for easy clean up or brush the tray with oil
- Wash potatoes, pat dry and cut in half, or if larger cut in even thick 1" slices
- In a large bowl blend the olive oil, garlic, herbs, salt and pepper together
- Add cut potatoes and toss with olive oil mixture to coat well
- Place the potatoes in a single layer, cut side down
- Roast for 20 minutes and then flip the potatoes to expose the other side. Roast for an additional 10-15 minutes or until cooked through and golden and crispy. Actual cooking time will vary depending on the size of your potato pieces
- Remove from the oven and, if desired, sprinkle with additional fresh herbs when serving.
Notes
- To reheat potatoes place on a baking sheet in a 350˚F oven for 10 -minutes
- Store left over potatoes in the refrigerator for up to 3 days
Paullie
This is now my go to recipe for roasted potatoes. So easy and so yummy! Thank you!
Cyndy
Thanks! We love them too!
Dawn Conklin
Love how easy these potatoes are to make and the flavors of the spices come together perfectly. They are delicious! We used the baby red, purple and gold potatoes as they are one of our favorites too.
Gina
Sometimes a classic side dish like these potatoes are exactly what you need for a comforting weekend meal! So easy but so delicious!
Lisa
I make these potatoes with a beef roast all the time! So good!
Kristen
These potatoes turned out perfectly! Thank you for the recipe!
Mandy Applegate
These potatoes look great and I can’t wait to try them!
Claudia Lamascolo
I love the ease of this recipe and it is certainly a great addition to any meal delicious!