Crisp on the outside and fluffy on the inside, Roasted Potatoes are an easy side dish that goes with pretty much any meal!
Add your favorite seasonings based on what’s in your spice cupboard or what herbs are growing in your garden!
Why We Love This Recipe
These oven-roasted potatoes are very easy to make, so you can have a delicious side dish with minimal work!
You can use dried herbs but if you have fresh on hand, by all means, use them! I find the high temperature can cause fresh garlic to burn so roasted potatoes is one of the only places I really like to use garlic powder in place of fresh.
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
To be completely honest, you can use ANY kind of potato for roasting including red skinned, russets, Yukon gold and even sweet potatoes.
To Peel or Not to Peel? While you can peel potatoes before roasting, you definitely do not need to peel them! I personally love the flavor the skin from russet or Idaho potatoes add and I love the look and color of red skin potatoes too!
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
As much as I love Twice Baked Potatoes, making oven-roasted potatoes is so incredibly simple that it’s my go-to side dish!
My mom taught me to soak cut potatoes if time allows, this removes some of the starch and helps them to crisp while being fluffy inside. Be sure to dry them well before you add the olive oil so they roast instead of steam!!
- Wash potatoes and cut into 1″ cubes.
- Soak in cold water about 15-20 minutes (optional).
- Preheat the oven to a very hot temperature.
- Add olive oil, seasonings, and herbs (per recipe below) and roast until tender.
How Long to Roast
The great thing about making roasted potatoes is that you can roast them at pretty much any temperature and they’re much quicker to bake than Baked Potatoes. I find a higher temperature give the best results for a crispy exterior and a fluffy interior.
What Temperature to Roast Potatoes
I most often roast potatoes at 425°F as I love how it crisps the outside. Depending on what else you have going in the oven, you can cook potatoes at a lower temp if needed (but you may need a longer baking time).
The following cook times are for 1″ potato cubes:
- 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.
Got Leftovers?
Leftovers are great reheated in a frying pan or in the oven. They’re perfect in a frittata or for a great shortcut for breakfast hash, as hashbrowns or in casseroles!
Can You Freeze Roast Potatoes? Yes! While they aren’t something you’d think of freezing, they actually do freeze well! I place them in a freezer bag and reheat either in the oven (or toaster oven) in a frying pan on the stove. I just simply add them to the pan along with Oven Baked Chicken Breasts for an easy weeknight meal!
Serve these Roast Potatoes with…
Or Add Toppings:
-
- sour cream (or even Greek yogurt for a healthy twist)
- chives or onions
- bacon bits
- cheddar cheese
Favorite Potato Recipes
- The BEST Mashed Potatoes
- Potatoes Au Gratin
- Loaded Twice Baked Potato Casserole
- Loaded Mashed Potato Cakes
- Scalloped Potatoes Recipe
Did you enjoy these Oven Roasted Potatoes? Be sure to leave a rating and a comment below!
Easy Oven Roasted Potatoes
Ingredients
- 2 pounds red or yellow skinned potatoes
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 3 tablespoons fresh herbs chopped (rosemary, parsley, thyme, basil)
- ½ teaspoon paprika
- coarse salt and pepper to taste
Instructions
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Preheat oven to 425°F.
-
Scrub potatoes (do not peel them). Dice into 1” cubes.
-
If time allows, soak potatoes in cold water for up to 1 hour. (This removes starch and makes for a fluffier potato). Drain and dry potatoes, if required.
-
Toss potatoes, olive oil, herbs, and seasonings
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Place on a baking sheet and bake for 30-35 minutes until browned and tender.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Side Dish
Cuisine American
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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.