Roasted Potatoes – Make perfectly seasoned, crispy Roasted Potatoes in the oven with little to no work; the tasty sheet-pan side pairs well with everything for breakfast, lunch, dinner, and as a snack. Don’t believe me? Try them with our 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 that never fails to impress. Not only do they cook quickly alongside whatever else you’re making, but their crispy exterior and tender interior make them a delicious and satisfying addition to any meal.
WHAT YOU NEED TO MAKE THIS RECIPE
- Potatoes: Use petite potatoes like red, Yukon gold, or fingerling. You can also mix and match if you prefer.
- Olive Oil: Coat the Roasted Potatoes in olive oil for the perfect crisp.
- Spices: Season the potatoes with salt, pepper, and dried parsley.
HOW TO MAKE OVEN ROASTED POTATOES
The full recipe with measurements is in the recipe card below.
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.
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.
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.
- Be careful not to overcrowd the pan, as this can cause the potatoes to steam rather than roast, preventing them from becoming crispy.
- If you need lower temps because you’re cooking other items in the oven, 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.
SEARCHING FOR MORE LIKE THIS?
If you love this recipe, pair them with one of these Dinner favorites!
HOW TO GARNISH THE POTATOES
- Tzatziki
- Chimichurri Sauce
- Serrano Crema
- Toum Sauce
- Skhug
- Salmoriglio Sauce
SERVING SUGGESTIONS
- Boneless Leg of Lamb Recipe
- Scrambled Eggs and Bacon
- Baked Flounder with Pesto, Sriracha Salmon
- Braised Short Ribs
- Bison Steak Recipe, Steak
- Chorizo Burrito
- Chili Con Carne, Beef Bourguignon
- Roasted Chicken with Moroccan Spices, Baked Tandoori Chicken
WHAT TO DO WITH THE LEFTOVERS
- Refrigerate – Store the 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. Roasted 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 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.
YOU ALSO SHOULD TRY:
⭐️ Rate the Recipe
Feedback is Valuable – It helps us improve and update our recipes, so we can provide delicious meals you love. Consider leaving a comment or rating below the recipe card, and feel free to share your adaptations or ask any questions. We cannot wait to hear about what you’ve made.
Roasted Potatoes
Equipment
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 them 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
- 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.
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
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!