Easy Oven Roasted Potatoes
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Make perfectly crispy roasted potatoes in the oven with just a handful of pantry staples. Golden on the outside and fluffy inside, they’re easy, flavorful, and go with everything.
Roasted potatoes are a staple side dish in our house for dinner, so I couldn’t believe that I hadn’t shared my favorite recipe with you yet… that is until today!
Normally roasted sweet potatoes are my go-to potato side dish, but there’s just something about regular roasted potatoes that really hits the spot. They’re crispy on the outside and perfectly soft and fluffy on the inside. I can easily eat a whole batch to myself straight from the pan. They’re so good!
Table of Contents
Why I Love These Oven Roasted Potatoes
- Crispy every time – Roasting at high heat gives you those golden edges and soft fluffy centers that make them irresistible.
Quick and easy – Just chop, toss and roast. You only need a few pantry staples to make them shine.
So versatile – They pair perfectly with almost anything from weeknight chicken to holiday spreads.
Customizable – Keep it simple or try garlic parmesan, spicy cayenne or lemon herb for extra flavor.
Ingredients Needed
- russet potatoes – these potatoes are perfect for roasting because they get nice and crispy on the outside while staying fluffy on the inside. Make sure to scrub them well before chopping.
- olive oil or avocado oil – coats the potatoes for that golden, crispy finish. Both oils have a high smoke point, which is ideal for roasting.
- seasonings – garlic powder, onion powder, salt, and black pepper add a simple yet delicious flavor to the potatoes.
Flavor Variations
Want to switch things up? Try one of these:
- Garlic parmesan: Sprinkle fresh Parmesan during the last few minutes of roasting.
- Herb lovers: Add rosemary, thyme or oregano before baking for an aromatic twist.
- Spicy: Toss with cayenne or red pepper flakes for a little kick.
- Zesty lemon: Drizzle with lemon juice and sprinkle dill or parsley before serving.
How to Make Roasted Potatoes
Making crispy roasted potatoes is simple once you know the right steps. With just a few ingredients and a hot oven, you’ll get perfectly golden potatoes that are tender on the inside and crisp on the edges every single time.
Step 1: Scrub your potatoes well and chop them into ½ inch chunks.
Step 2: Add your potato chunks to a large bowl. Drizzle with oil and toss to fully coat.
Step 3: Add your seasonings and toss everything well until fully coated.
Step 4: Roast for 35-40 minutes, flipping halfway through until crisp and golden on the outside.
Brittany’s Tip!
- Don’t crowd the pan! For the best results, you want to spread your potatoes out on the pan in a single layer to give them space. If they’re too close together, they’ll steam instead of roast, and you won’t get that crispy texture we all love.
How to Serve Roasted Potatoes
Roasted potatoes are so versatile! Here are some of my favorite ways to serve them:
- As a side dish: They’re a great addition to any dinner spread. Serve them with my pan-seared mahi mahi, grilled chicken breast or maple glazed salmon for a quick and easy meal.
- In a bowl: Add them to a roasted broccoli quinoa salad or my buddha bowl.
- For breakfast or brunch: These potatoes make a great addition to any breakfast or brunch. Serve them with my cottage cheese scrambled eggs or egg white quiche and some turkey bacon for a full breakfast!
- For the holidays: Roasted potatoes are always a great addition to holiday meals. Serve them alongside classic dishes like my healthy green bean casserole, sourdough stuffing and healthy cranberry sauce.
How to Store & Reheat Leftovers
- Refrigerate: Let the potatoes cool completely, then store them in an airtight container in the fridge for up to 5 days.
- Freeze: For longer storage, place cooled potatoes on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container and store for up to 3 months.
- Reheat: Warm leftovers in the oven or on the stovetop until heated through. For crispy potatoes, reheat in the air fryer at 400°F for 2 to 3 minutes. Avoid the microwave since it can make them soft.
Frequently Asked Questions
When it comes to roasting potatoes, I typically use russet potatoes. They’re starchier so get nice and crispy on the outside and fluffy on the inside. Yukon gold or red potatoes are also great for roasting. These varieties are waxy on the outside, so don’t crisp up as nicely, but they have a creamier inside once roasted.
You certainly can peel your potatoes, but I don’t normally peel them before roasting. The skins help the potatoes crisp up in the oven. Plus, it saves time!
Boiling isn’t necessary! You can roast them directly in the oven for perfectly crispy results. Boiling first can make the insides a bit creamier, but skipping this step still gives you delicious, crispy potatoes.
I like to roast my potatoes at 425°F to help achieve that crispy outside and perfectly tender inside. The cook time will vary depending on how big you cut your potatoes, the variety you use and your oven, but I’ve found that russet potatoes cut into 1/2-inch pieces usually take around 35-40 minutes.
More Roasted Veggie Recipes
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Easy Oven Roasted Potatoes
Ingredients
- 2 lbs russet potatoes
- 2 Tablespoons olive oil or avocado oil
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon ground pepper
- Fresh parsley, for garnish
Instructions
- Preheat your oven to 425°F and line a baking sheet with parchment or spray with cooking spray to prevent the potatoes from sticking.
- Scrub your potatoes and chop them into ½ inch chunks.
- Add your potato chunks to a large bowl and toss with oil and seasonings until fully coated.
- Bake for 35-40 minutes, flipping halfway through, until potatoes are golden brown and can be easily pierced with a fork.
- Taste and add any additional seasonings if desired. Top with fresh parsley or other fresh herbs and serve immediately.
Notes
- Storing: To store leftovers, let the potatoes cool completely, then place them in an airtight container and store in the fridge for up to 5 days. Enjoy them cold or reheat in the oven, toaster oven or air fryer to crisp them up again. You can also reheat in the microwave, but they will become softer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
I tossed these with garlic and rosemary and they came out golden and delicious. Perfect side dish.
Yay! So glad you enjoyed the recipe, Alex. Thanks for the review. I really appreciate it!
What type of pan do you use to roast them in? I find that my potatoes tend to stick to the pan
Hi Barbara – This is my go-to pan for roasting. Hope that helps!