Make the best crispy oven roasted potatoes with just a few simple ingredients! They’re the perfect side dish for any meal and can be customized with different seasonings.
Roasted potatoes are a staple side dish in our house for dinner, so I couldn’t believe that I hadn’t shared my favorite recipe with you yet… that is until today!
Normally roasted sweet potatoes are my go-to potato side dish, but there’s just something about regular roasted potatoes that really hits the spot. They’re crispy on the outside and perfectly soft and fluffy on the inside. I can easily eat a whole batch to myself straight from the pan. They’re so good!
Why You’ll Love This Recipe
- Simple – These roasted potatoes are super easy to make with just a few basic ingredients that you likely already have on hand. Perfect for a quick side dish!
- Perfect texture – Roasting at high heat gives these potatoes a golden, crispy exterior with a fluffy inside, just how roasted potatoes should be!
- Versatile – It’s the ideal side for any meal. Pair them with your favorite protein (like grilled chicken or air fryer salmon) for a simple weeknight dinner or add them to your holiday dinner menu (like Thanksgiving or Easter). I mean, who doesn’t like roasted potatoes?! My whole family is obsessed!
- Customizable – I love the simplicity of this recipe with just a few simple seasonings, but feel free to add your favorite spices to make this recipe your own. See below for some ideas!
Ingredients Needed
- russet potatoes – these potatoes are perfect for roasting because they get nice and crispy on the outside while staying fluffy on the inside. Make sure to scrub them well before chopping.
- olive oil or avocado oil – coats the potatoes for that golden, crispy finish. Both oils have a high smoke point, which is ideal for roasting.
- seasonings – garlic powder, onion powder, salt, and black pepper add a simple yet delicious flavor to the potatoes.
Flavor Variations
- Add herbs: Toss the potatoes with some fresh or dried herbs like rosemary, thyme, or oregano. It’s such an easy way to elevate the flavor!
- Garlic parmesan: If you’re a cheese lover, try adding a sprinkle of fresh parmesan during the last few minutes of roasting. The cheesy crust is so addictive!
- Spicy: Loves spice like I do? Add a dash of cayenne or red pepper flakes for some heat.
- Zesty lemon: Just before serving, drizzle with a little fresh lemon juice and add some chopped dill or parsley. It’s so refreshing and light!
How to Make Roasted Potatoes
Step 1: Scrub your potatoes well and chop them into ½ inch chunks.
Step 2: Add your potato chunks to a large bowl. Drizzle with oil and toss to fully coat.
Step 3: Add your seasonings and toss everything well until fully coated.
Step 4: Roast for 35-40 minutes, flipping halfway through until crisp and golden on the outside.
Brittany’s Tip!
Don’t crowd the pan! For the best results, you want to spread your potatoes out on the pan in a single layer to give them space. If they’re too close together, they’ll steam instead of roast, and you won’t get that crispy texture we all love.
How to Serve Roasted Potatoes
Roasted potatoes are so versatile! Here are some of my favorite ways to serve them:
How to Store Leftovers
We normally never have leftovers, but if you do, let the potatoes cool completely then place them in an airtight container and store in the refrigerator for up to 5 days. You can also freeze roasted potatoes for longer storage if you want. To freeze, let the potatoes cool completely, then place in the freezer on a baking sheet until frozen. Then transfer to a freezer-safe bag or container and store for up to 3 months.
To reheat, warm them in the oven, over the stove top or in the microwave. You can also reheat them in the air fryer at 400°F for 2-3 minutes to get them nice and crispy again! Just note that the potatoes will get soft if you reheat them in the microwave.
Frequently Asked Questions
When it comes to roasting potatoes, I typically use russet potatoes. They’re starchier so get nice and crispy on the outside and fluffy on the inside. Yukon gold or red potatoes are also great for roasting. These varieties are waxy on the outside, so don’t crisp up as nicely, but they have a creamier inside once roasted.
You certainly can peel your potatoes, but I don’t normally peel them before roasting. The skins help the potatoes crisp up in the oven. Plus, it saves time!
Boiling isn’t necessary! You can roast them directly in the oven for perfectly crispy results. Boiling first can make the insides a bit creamier, but skipping this step still gives you delicious, crispy potatoes.
I like to roast my potatoes at 425°F to help achieve that crispy outside and perfectly tender inside. The cook time will vary depending on how big you cut your potatoes, the variety you use and your oven, but I’ve found that russet potatoes cut into 1/2-inch pieces usually take around 35-40 minutes.
More Roasted Veggie Recipes
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
-
Preheat your oven to 425°F and line a baking sheet with parchment or spray with cooking spray to prevent the potatoes from sticking.
-
Scrub your potatoes and chop them into ½ inch chunks.
-
Add your potato chunks to a large bowl and toss with oil and seasonings until fully coated.
-
Bake for 35-40 minutes, flipping halfway through, until potatoes are golden brown and can be easily pierced with a fork.
-
Taste and add any additional seasonings if desired. Top with fresh parsley or other fresh herbs and serve immediately.
- Storing: To store leftovers, let the potatoes cool completely, then place them in an airtight container and store in the fridge for up to 5 days. Enjoy them cold or reheat in the oven, toaster oven or air fryer to crisp them up again. You can also reheat in the microwave, but they will become softer.
Serving: 1/6 recipe | Calories: 153kcal | Carbohydrates: 27g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 194mg | Potassium: 633mg | Fiber: 2g | Sugar: 1g
Nutrition information is automatically calculated, so should only be used as an approximation.
