Make perfectly seasoned, crispy roasted potatoes in the oven with little to no work. Pair the tasty sheet-pan side dish with breakfast, lunch, or dinner. You can even eat them as a snack with sos czosnkowy, horseradish cream sauce or spicy skhug!
Roasted potatoes often get overlooked in favor of mashed or baked potatoes. However, in our family, they are a go-to side dish. Not only do they cook quickly alongside whatever you’re making, but the crispy but tender potatoes are a tasty addition to any meal.
Key Ingredients
- Potatoes: Use petite potatoes like Yukon gold, red, or fingerling. You can also enjoy a combination of different potatoes.
- Olive Oil: To make crispy and golden brown diced potatoes, coat them with olive oil before roasting them.
- Spices: Finish the potatoes with kosher salt, black pepper, and dried parsley.
Additions and Substitutions
Replace the basic salt, pepper, and herb seasoning with something more flavorful. Try the roasted potatoes with Copycat Slap Ya Mama Seasoning or blackened seasoning.
How to Make Oven Roasted Potatoes
The full recipe with measurements is in the recipe card below.
Step 1: Preheat the oven to 425°F (218°C). Add the potatoes to a rimmed baking sheet and generously drizzle them with olive oil. Season the potatoes with salt, pepper, and dried parsley.
Step 2: Roast for 15 minutes.
Step 3: Remove the pan and move the potatoes around. Return the baking sheet to the oven and bake for another 30 minutes to finish.
Expert Tips
- Cut the potatoes the same size to ensure they cook at the same rate.
- Use the convection setting on your oven, if you have it, so the air circulates on all sides.
- Be careful not to overcrowd the pan. Arranging the potatoes too closely can cause them to steam rather than roast, preventing them from becoming crispy.
- If you need lower temps because you’re cooking the potatoes with other ingredients, the potatoes may need to cook for longer.
- 350°F (176°C)- Cook for 75 minutes.
- 375°F (190°C)- Cook for 55 minutes.
- 400°F (204°C)- Cook for 50 minutes.
If you enjoy roasted potatoes, pair them with one of these dinner recipes!
How to Garnish the Roasted Potatoes
- Dairy: Tzatziki, Horseradish Cream Sauce, Bone Marrow Butter, Toum
- Aioli: Lemon Dill Aioli, Ancho Aioli, BBQ Aioli, Cajun Aioli, Chimichurri Aioli
- Hot Sauce: Skhug, Shatta Sauce, Chimichurri with Cilantro, Serrano Crema
- Herb Sauce: Salmoriglio Sauce, Pistachio Pesto
Serving Suggestions
- Poultry: Roasted Chicken, Baked Tandoori Chicken, Grilled Chicken Drumsticks, Tandoori Turkey
- Beef: Braised Short Ribs, Air Fryer Ribeye Steak
- Lamb: Boneless Leg of Lamb
- Seafood: Pesto Flounder, Sriracha Salmon
- Bison: Bison Steak Recipe
- Stew: Chili Con Carne, Beef Bourguignon
- Breakfast: Scrambled Eggs, Bacon, Chorizo Burrito
What To Do With Leftovers
- Refrigerate: Store the leftovers in an airtight container for 3-4 days.
- Freeze: I recommend flash-freezing the potatoes on a rimmed baking sheet before adding them to a freezer-safe container or bag. Roasted potatoes freeze for 2-3 months.
- Reheat: Warm the leftovers in the oven or microwave. If you’re reheating the potatoes from frozen, I suggest baking them in the oven for 20 minutes at 350°F (176°C).
- Repurpose: Make a frittata or breakfast hash, or use them to make potato salad. You can also throw the potatoes in soup or mash them to make potato pancakes. Add the potatoes to scrambled eggs or breakfast burrito for a quick breakfast on the go.
Frequently Asked Questions
How long to cook roasted potatoes in the oven?
To get crispy on the outside and tender on the inside potatoes, roasting them at 425°F (218°C) for 45 minutes produces the best results.
Why do you soak potatoes in water before roasting?
Many recipes call for soaking the potatoes in water to remove the excess starch, making it easier for the potatoes to become crispy. Soaking helps, but with petite potatoes, I find that roasting them at any temperature yields good results.
Is it necessary to boil potatoes before roasting?
When roasting potatoes, some recipes suggest boiling or parboiling them first to speed up the cooking process and ensure that the potatoes cook evenly. However, boiling potatoes before roasting is not always necessary, especially when using smaller potatoes.
Do I need to peel the potatoes before roasting them?
It’s a matter of preference; if you don’t like the potato skins, then go ahead and peel them. I love how the skin on potatoes crisps up as they cook, so I leave them as is.
Should I cover roasted potatoes in the oven?
I love extra crispy roasted potatoes, so I don’t cover them; I find they have a perfectly crisp exterior while cooking, all the way through on the inside.
More Potato Recipes:
Roasted Potatoes
- 1 pound petite potatoes, halved or quartered
- 1-2 teaspoons extra-virgin olive oil
- 1 teaspoon kosher salt
- 1 teaspoon coarse black pepper
- 1 teaspoon dried parsley
- Preheat the oven to 425°F (218°C) and arrange the potatoes on a rimmed baking sheet. Coat them with olive oil, salt, black pepper, and dried parsley.
- Roast for 15 minutes, move them around on the baking sheet, and bake for 30 minutes.
- Cut the potatoes the same size to ensure they cook at the same rate.
- Use the convection setting on your oven, if you have it, so the air circulates on all sides.
- Be careful not to overcrowd the pan. Arranging the potatoes too closely can cause them to steam rather than roast, preventing them from becoming crispy.
- If you need lower temps because you’re cooking the potatoes with other ingredients, the potatoes may need to cook for longer.
- 350°F (176°C)- Cook for 75 minutes.
- 375°F (190°C)- Cook for 55 minutes
- 400°F (204°C)- Cook for 50 minutes.
Becca
Tuesday 4th of October 2022
I've made these a few times, and they come out perfectly every time.
Tressa Jamil
Tuesday 4th of October 2022
I am so happy you found a keeper!