Oven Roasted Potatoes

These oven roasted potatoes are crispy on the outside, soft on the inside, and bursting with savory flavor. I make them as a simple side dish that works for breakfast, lunch, or dinner.

Why I’ll Love This Recipe

I love how versatile and foolproof this recipe is. I can season them however I like, and they always turn out perfectly golden and delicious. There’s no need to babysit them on the stovetop—just toss, roast, and enjoy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Potatoes (Yukon Gold or red potatoes work best)

• Olive oil

• Garlic powder

• Onion powder

• Paprika

• Salt

• Black pepper

• Fresh herbs (like rosemary or thyme – optional)

Directions

1. I preheat my oven to 425°F (220°C) and line a baking sheet with parchment paper.

2. I wash and cut the potatoes into evenly sized chunks—about 1 inch.

3. In a large bowl, I toss the potatoes with olive oil, garlic powder, onion powder, paprika, salt, and pepper until well coated.

4. I spread the potatoes out in a single layer on the baking sheet, making sure they’re not crowded.

5. I roast them for 25–35 minutes, flipping once halfway through, until they’re crispy and golden brown.

6. I sprinkle fresh herbs on top before serving for a fragrant, flavorful finish.

Servings and Timing

This recipe serves about 4 people. It takes 10 minutes to prep and about 30 minutes to roast, depending on the size of the potato pieces.

Variations

• I sometimes add a bit of Parmesan cheese for a savory crust.

• For a spicy kick, I mix in cayenne or chili powder.

• Sweet potatoes work well with the same method—just adjust the cooking time slightly.

• I’ve even added a drizzle of balsamic glaze after roasting for a tangy twist.

Storage/Reheating

I store leftover roasted potatoes in an airtight container in the fridge for up to 4 days. To reheat, I place them in a hot skillet or the oven to bring back their crispiness. The microwave works, but they lose some of their crunch.

FAQs

What kind of potatoes work best?

I like using Yukon Gold or red potatoes—they roast beautifully and hold their shape well.

How do I make them extra crispy?

I make sure to dry the potatoes well after washing, and I don’t overcrowd the baking sheet.

Can I use other seasonings?

Absolutely. I switch up the spices depending on what I’m serving them with—Italian seasoning, curry powder, or smoked paprika all work great.

Can I make these ahead of time?

Yes, I roast them ahead and reheat in the oven before serving. They stay crisp that way.

Do I need to peel the potatoes?

Nope. I like the texture and nutrients the skins add, but peeling is totally fine if I prefer them that way.

Conclusion

Oven roasted potatoes are one of my go-to sides. They’re simple, delicious, and endlessly customizable. Whether I’m cooking for family or just myself, this recipe never fails to deliver crispy, golden perfection.

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