🖋️ Written by Emma
Oven roasted potatoes are a timeless favorite—crisp on the outside, soft on the inside, and packed with flavor. They make the perfect match for nearly any main dish, from hearty meats to veggie-based meals. Seasoned with herbs, garlic, and your preferred spices, these roasted potatoes are simple to make, easy to customize, and ideal for both busy weeknights and festive occasions.
Table of Contents
Ingredients
(See the full ingredient list with measurements in the printable recipe card below.)
- Potatoes (Yukon Gold or red varieties recommended)
- Olive oil
- Garlic (minced or powdered)
- Fresh or dried rosemary or thyme
- Paprika
- Salt
- Black pepper
- Optional: fresh parsley for garnish
Directions
- Preheat oven to 425°F (220°C). Line a baking tray with parchment paper or foil.
- Scrub and chop the potatoes into equal-sized pieces—halves or quarters depending on size.
- Place the chopped potatoes into a large bowl.
- Add olive oil, garlic, herbs, paprika, salt, and pepper. Toss until everything is coated evenly.
- Arrange the potatoes on the baking sheet in a single layer, cut sides facing down for maximum crispiness.
- Roast for 25–35 minutes, flipping them halfway through, until golden and fork-tender.
- Remove from the oven and add parsley if you like.
- Serve hot as a side.
Servings & Timing
- Yields: 4 to 6 servings
- Prep time: 10 minutes
- Cook time: 25–35 minutes
- Total time: 35–45 minutes
Variations
- Swap in sweet potatoes or a blend of colorful varieties for a fun twist
- Add grated Parmesan near the end of roasting for a rich, cheesy touch
- Finish with a splash of lemon juice or balsamic vinegar for added brightness
- Include sliced onions or bell peppers for extra roasted flavor
Storage & Reheating
Storing:
Keep leftover potatoes in a sealed container in the fridge for up to four days.
Reheating:
- Oven: Reheat at 400°F (200°C) for 10–15 minutes
- Air fryer: Crisp them up in a few minutes
- Microwave: Possible, but the texture may soften
Avoid freezing—they lose their texture once thawed.
Frequently Asked Questions
What kind of potatoes are best for roasting?
Yukon Gold, red, or russet potatoes all work well. Waxy types are creamier, while starchy ones get crispier.
Should I peel the potatoes?
It’s up to you. Keeping the skins adds texture and nutrients.
Why aren’t my potatoes crispy?
They may have been crowded on the pan or your oven wasn’t hot enough.
Can I prep them ahead of time?
Yes, you can chop and season them earlier, then roast right before serving.
Can I use dried herbs instead of fresh?
Yes—just use a smaller amount, since dried herbs are more concentrated.
Which oil should I use?
Olive oil brings great flavor. Avocado or vegetable oil works too.
Is roasting at a lower temperature okay?
Yes, but it takes longer and the texture may be less crispy.
Are these potatoes gluten-free?
Yes, naturally. Just double-check the spices and oil used.
Do I need to boil the potatoes before roasting?
No. Roasting them raw gives the right combination of crunch and tenderness.
Can I add cheese?
Definitely. Add shredded cheese in the last few minutes for a gooey topping.
Conclusion
Oven roasted potatoes are a go-to side dish that always delivers. They’re quick to prepare, full of flavor, and easily adaptable to your taste. Serve them with your favorite main course or on their own with dipping sauce—either way, they’ll be gone in minutes. Once you’ve made them once, they’ll earn a regular spot in your kitchen routine.
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