Why You’ll Love Oven Roasted Potatoes Recipe

It’s very simple—minimal ingredients, straightforward steps.
The texture is just right: crunchy exterior, soft interior.
Versatile—can pair with meats, poultry, fish, or stand alone.
You can easily adapt herbs or spices based on what you have on hand.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

small red potatoes or Yukon Gold
olive oil
garlic powder
fresh parsley, chopped finely (or dried, in lesser amount)
fresh thyme, chopped finely (or dried)
fresh rosemary, chopped finely (or dried)
kosher salt
freshly ground black pepper

Directions

Preheat the oven. Prepare a baking sheet by spraying with nonstick spray or lining it with foil or parchment paper.
Clean and cut potatoes in half or quarters depending on the size. Try to make the pieces roughly similar in size (about ½‑inch cubes if possible).
(Optional) To reduce starches, you can soak the cut potatoes in cold water for 30 to 60 minutes, then drain and pat dry.
Spread the potatoes in a single layer on the prepared baking sheet.
Drizzle with olive oil and toss to coat evenly.
In a small bowl, mix together garlic powder, herbs (parsley, thyme, rosemary), salt, and pepper. Sprinkle the mixture over the potatoes and toss so they are evenly coated.
Arrange the potatoes so they have space around them (not crowded).
Bake for 30 to 40 minutes (or until fork‑tender), flipping once during roasting for even browning.
Serve immediately while hot and crispy.

Servings and timing

Servings: about 6
Prep time: ~ 10 minutes
Cook time: ~ 30 minutes
Total time: ~ 40 minutes

Variations

Use different types of potatoes: red, yellow, white, or baby new potatoes.
Omit or change herbs: if you don’t have fresh herbs, use dried (in smaller amounts).
Add spices: try smoked paprika, onion powder, or chili flakes for extra flavor.
Use flavored oil (e.g. garlic-infused) or add a splash of lemon juice after roasting for brightness.
Toss with grated Parmesan or grated cheddar in the last few minutes of roasting for a cheesy crust.

Storage/Reheating

Store: Once cooled, place leftovers in an airtight container and refrigerate for up to 3‑4 days.
Reheat: Use the oven or a skillet to reheat—this helps maintain crispiness. You can also use a toaster oven or air fryer. Avoid microwaving if you want to keep exterior crisp.

FAQs

What kinds of potatoes work best for roasting?

Small red potatoes, Yukon Gold, or baby potatoes all work well. Choose potatoes that roast evenly and cut to similar sizes for consistency.

Can I use dried herbs instead of fresh?

Yes. If substituting dried herbs, use roughly half the amount you would fresh (because dried herbs are more concentrated).

Do I have to soak the potatoes first?

No, soaking is optional. It helps to remove some surface starch, which can contribute to crispiness, but skipping it is fine.

Can I make these ahead of time?

Yes—you can roast ahead, cool, and then reheat (see storage/reheating above). But they’re best when fresh.

How do I ensure the potatoes get crispy?

Dry them well before coating, use enough oil, give them space (don’t crowd the pan), roast at a sufficiently high temperature, and flip them once.

What oven temperature should I use?

A good standard is 425 °F (about 220 °C). You can go higher (e.g. 450 °F) for a shorter time, or lower (e.g. 350 °F) with a longer roasting time, depending on your oven and schedule.

How long should I roast them?

Typically 30–40 minutes, flipping once. The time may vary based on potato size, oven efficiency, or temperature.

Can I add other vegetables with the potatoes?

Yes, vegetables like carrots, bell peppers, or zucchini can be added, but be mindful of differing cook times (some might over- or under-roast).

How should I season if I don’t have fresh herbs?

Stick to basics: garlic powder, salt, pepper, and perhaps dried thyme or rosemary. You can enhance with onion powder, paprika, or other dried spice blends.

What do I do with leftovers?

You can reheat them (as described), or use them in breakfast hash, potato salad, or as a topping for soups or bowls.

Conclusion

Oven roasted potatoes are a timeless, flexible side dish that’s simple to make yet deeply satisfying. With a short prep, basic ingredients, and reliable technique, this recipe brings out the best in potatoes—crispy on the outside, tender inside, and bursting with flavor. You’ll find yourself turning to it time and again, no matter what’s on the main course.