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Crispy Roasted Potatoes in the Oven

Crispy Roasted Potatoes in the OvenMake our perfectly seasoned, crispy roasted potatoes in the oven with little to no work; this tasty sheet-pan side pairs with everything and works for breakfast, lunch, dinner, and as a snack. Don’t believe me? Try these potatoes with our horseradish cream sauce.

Roasted potatoes on a sheet pan.

People often overlook oven-roasted potatoes in favor of mashed or baked potatoes. However, these are a go-to side dish for our family, and they cook alongside whatever you’re making.

WHAT YOU NEED TO MAKE THIS RECIPE

  • Potatoes: Use petite potatoes like red, Yukon gold, or fingerling- or use a combination, as long as you cut them the same size.
  • Olive Oil: Coat the potatoes in olive oil.
  • Spices: Season with salt, pepper, and dried parsley.

HOW TO PREPARE THE POTATOES

  1. Wash and rinse the potatoes.
  2. Cut them in half or quarters depending on their size, and poke them with a fork if they’re tiny.
  3. Drizzle or toss them with olive oil and add your seasonings.

HOW TO MAKE ROASTED POTATOES IN THE OVEN

Season the potatoes with parsley, salt, and pepper.

Preheat the oven to 425° F (218° C). Add the potatoes to a rimmed baking sheet and generously drizzle with olive oil. Season the potatoes with salt, pepper, and dried parsley.

Season the potatoes with parsley, salt, and pepper and place them face down on the baking sheet to start.

Roast for 15 minutes.

Potatoes on a rimmed baking sheet in the oven.

Remove the pan and move the potatoes around. Return the baking sheet to the oven and bake for another 30 minutes to finish.

COOKING 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 every side.
  • Careful not to overcrowd the pan- otherwise, the potatoes will steam instead of roasting and becoming crispy.
  • If you need lower temps because you’re cooking other items in the oven, the potatoes may need to cook longer.
    • 350° F (176° C)- Cook for 45 minutes to 1 hour.
    • 375° F (190° C)- Cook for 30 to 40 minutes.
    • 400° F (204° C)- Cook for 30 minutes.

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A plate full of roasted potatoes.

HOW TO GARNISH THE POTATOES

SERVING SUGGESTIONS 

WHAT TO DO WITH THE LEFTOVERS 

  • FRIDGE – Store leftovers in an airtight container; they will keep for 3-4 days.
  • FREEZE – I recommend flash-freezing them on a rimmed baking tray before adding them to a freezer-safe container or bag. Potatoes will freeze for 3-5 months.
  • REHEAT – Warm 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 a quick potato salad. You can also throw the potatoes in a soup or mash them to make potato pancakes. For breakfast-on-the-go, consider adding potatoes to a scramble or breakfast burrito.

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 at 425° F (218° C) for 45 minutes produces the best results.

Should I soak potatoes in water before roasting them?

Soaking potatoes in water will 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.

Do I need to peel the potatoes before roasting them?

It depends on what you prefer. If you don’t like potato skins, then go ahead and peel them before roasting. I love how the skin on the potato crisps up as it cooks, 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 and find that they have a perfectly crisp exterior while cooking all the way through on the inside.

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Roasted potatoes on a sheet pan.

Crispy Roasted Potatoes in the Oven

Tressa Jamil
Make our perfectly seasoned, crispy roasted potatoes in the oven; this sheet-pan side pairs with everything and works for breakfast, lunch, dinner, and snack.
5 from 2 votes
Prep Time 5 mins
Cook Time 45 mins
Total Time 50 mins
Course Appetizer, Side Dish
Cuisine American
Servings 6 people
Calories 97 kcal

Ingredients
  

  • 1 pound petite potatoes, halved or quartered
  • olive oil, generous drizzle
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper, coarse ground
  • 1 teaspoon parsley, dried

Instructions
 

  • Preheat the oven to 425° F (218° C). Add the potatoes to a rimmed baking sheet and generously drizzle with olive oil. Season the potatoes with salt, pepper, and dried parsley.
  • Roast for 15 minutes. Remove the pan and move the potatoes around. Return the baking sheet to the oven and bake for another 30 minutes to finish.

Notes

Cooking 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 every side.
  • Careful not to overcrowd the pan- otherwise, the potatoes will steam instead of roasting and becoming crispy.
  • If you need lower temps because you’re cooking other items in the oven, the potatoes may need to cook longer.
    • 350° F (176° C)- Cook for 45 minutes to 1 hour.
    • 375° F (190° C)- Cook for 30 to 40 minutes.
    • 400° F (204° C)- Cook for 30 minutes.
 
Nutrition Disclosure:
  • The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
 
Web Story: 

Nutrition

Serving: 1 ServingCalories: 97kcalCarbohydrates: 15gProtein: 2gFat: 5gSodium: 187mgFiber: 1gSugar: 1g
Keyword crispy roasted potatoes, roasted potatoes, roasted potatoes in the oven
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!
Recipe Rating




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!