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
- 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
- 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
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I am just making these and I don’t have all the herbs and spices but what I did was use garlic powder, seasoning salt, a dash of pepper, used veggie oil instead cause that’s all I had, some paprika for colour and then some regular salt and bam its done! but thanks for the guidelines really helped me for timing and the temp for the potatoes in the oven
I just made these – let them soak in cold water for an hour as directed – and they are the best roasted potatoes I have ever made. Thank you for that tip. I had home made tartar sauce and dipped them in that. Awesome.
Great recipe! Love oven roasted potatoes that look and taste delicious.
This is my go to recipe for roasted potatoes. So easy, so tasty. Everybody in the family loves them.
Love love love this potato recipe! ❤️ Super delicious I made them last week and will be making them again tonight.
Delicious! Followed exactly.
Made the roasted potatoes last night to go along with grilled steak on the barbecue. U were right very simple. I used fresh Italian parsley, rosemary and thyme. Nice flavor combo. Potatoes looked just like yours. Husband liked them and said so. Will definitely keep this recipe. Thank you. I used yellow potatoes unpeeled that I soaked for an hour. at 450° for 25 minutes.
Excellent recipe! Made them tonight with tenderloin and no complaints!! I used Yukon Gold potatoes, which I did soak in cold water prior to baking.
I’ll be using this again instead of plain baked potatoes.
Thank you for the post!
Delicious!
These were a Great compliment to our dinner! Quick & easy to make, too
I made this as a side for my Easter meal using dried herbs, and everyone is still raving! After they were cooked, I tossed them in a bowl with butter. My Sicilian mom, the best cook on the planet, asked me for the recipe!!!!!! Everyone took some home with them. Never thought I’d be proud of a side, but here I am, LOL!!!!! Thanks for sharing!
This made my day! I am so happy to hear this recipe was a hit!
Tasty recipe. I cut the recipe in half since there were just 3 of us eating and used 1 pound of organic, yellow potatoes, cut them smaller than 1″, probably about 3/4″ and also soaked them in water for an hour. Roasted at 375 for 50 minutes along with some chicken so I think it would have taken longer if the cubes were larger. No big deal, however, I just watched them with the oven light on towards the end so I could take them out at the right time.
I made this potato recipe last night. I served it along side of a meatloaf and baked beans. This was such a quick fix and it was delicious. I soaked the cut up potatoes as instructed in the recipe. I think it definitely made a difference in the texture of the potatoes, I will definitely make this again
I made this recipe yesterday and it was amazing. I had no time left after I finished dinner for my guests, but I steel needed to make a potatoes side dish. I quickly found this recipe, it didn’t take long to make at all. Everyone loved them! I have a feeling that I will be making this one a lot :)
potatoes came out absolutely perfect, thumbs up from hubby. served them with oven roasted asparagus and salmon big hit and thanks bunches for a great recipe.
Fast, Easy, Delicious… officially my favorite potato recipe now. Definitely worth soaking the potatoes in ice water… I did for 45 minutes.
I cut the potatoes in smaller than 1/2 inch and cooked for 30 minutes at 425°. They were moist and perfectly cooked.
Loved the potatoes, just the right amount of seasoning. I did soak the potatoes for the hour. Drained and dried them; put them in a gallon plastic bag with all the ingredients which made an easy task of coating the potatoes well.
Cook temp is way too high or too long. You just get little burnt cubes with this recipe.
there are multiple Temps and times listed. I always do 425 and nine never burn. might be cutting potatoes too small or using too much oil
they are DELICIOUS I AM GOING TO USE THI RECIPE ALL THE TIME THANK YOU