Would you like to save this?
We'll email this post to you, so you can come back to it later!
Roasted Potatoes Recipe
A super-easy, oven-baked side dish that transforms humble potatoes into golden, crispy bites seasoned to perfection—no fuss, just flavor.
You know what? I’ve been making this roasted potatoes recipe since my kids were little—think Saturday night family dinners after soccer practice, the smell filling the kitchen as they begged for just one more piece. It’s simple: Yukon Gold or red-skinned potatoes cut into wedges, tossed in olive oil, sea salt, pepper, garlic powder and a sprinkle of rosemary. But here’s the thing: it feels fancy enough for holiday gatherings, yet homey for a weekday supper.
And there’s a healthy twist too—potatoes pack vitamin C, B6 and potassium (around 110 calories per medium potato), plus fiber when you leave the skins on. Paired with lean protein or a crisp salad, these oven-baked gems become a balanced, low-fat side dish. Whether you’re feeding a crowd or enjoying a quiet meal by yourself, this easy roasted potatoes recipe has your back—crispy on the outside, fluffy on the inside, with just the right amount of seasoning.
Why You’ll Love This Recipe
• Golden, crispy edges meet fluffy centers—no undercooked middles.
• Simple pantry staples: potatoes, oil, salt, pepper, garlic, and herbs.
• Ready in under 40 minutes—perfect for busy weeknights.
• Universally loved side dish that pairs with meat, fish or vegan mains.
• Naturally gluten-free and vegetarian-friendly—everyone can enjoy.
• No special tools—just a baking sheet, a sharp knife, and your trusty oven.
• Scales up easily for a crowd or down for just two people.
• Customizable seasonings keep things exciting each time.
Ingredients
• 2 pounds potatoes (about 6 medium Yukon Gold or red potatoes). Tip: choose firm, unblemished spuds; leaving skins on boosts fiber and adds rustic charm. Substitute russets for an even fluffier center.
• 2 tablespoons olive oil (extra-virgin). I usually reach for a California-pressed brand for its fruity note; avocado oil works too for high-heat roasting.
• 1 teaspoon sea salt (or kosher salt; adjust up to 1½ teaspoons if you like it saltier).
• ½ teaspoon freshly ground black pepper.
• 1 teaspoon garlic powder (or 2 cloves fresh garlic, minced; add fresh garlic in the last 5 minutes of roasting so it doesn’t burn).
• 1 teaspoon dried rosemary (or 1 tablespoon fresh, chopped; thyme or oregano are great swaps).
• Optional: ½ teaspoon smoked paprika, for a subtle, smoky depth.
• Optional: zest of 1 lemon, grated, to finish (add after baking for a bright lift).
Directions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it—this tiny step locks in crispiness.
- Wash and pat dry the potatoes, then cut them into 1-inch wedges or cubes so they cook evenly. Uniform pieces mean perfect doneness all around.
- In a big bowl, whisk together olive oil, salt, pepper, garlic powder and rosemary (plus smoked paprika if you’re feeling adventurous).
- Toss the potatoes in that seasoned oil until each piece glistens—imagine giving each potato its own flavorful jacket.
- Arrange them cut-side down (if possible) in a single layer on your sheet pan—crowding leads to steam, not crunch.
- Roast for 20–25 minutes, flipping once halfway through, until edges are golden and a fork slides in easily. Pro tip: use a thin spatula to peek underneath for that perfect sear.
- If adding fresh garlic or lemon zest, sprinkle now and roast 3–5 minutes more—those last minutes add layers of aroma.
- Pull the pan out, let the potatoes rest for 2 minutes so steam escapes (that’s a chef trick for extra crisp), then taste and adjust seasoning—sometimes a final pinch of salt transforms the dish.
Servings & Timing
Makes 4 servings as a side dish
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes (including a brief rest)
Variations
• Cajun-Style: Swap garlic powder and rosemary for 1 teaspoon paprika, ½ teaspoon cayenne and 1 teaspoon thyme.
• Cheesy Twist: In the final 5 minutes of baking, sprinkle ¼ cup shredded Parmesan or cheddar over the potatoes for a melty finish.
• Veggie Medley: Toss equal parts cubed carrots and parsnips with the potatoes, boosting color and nutrients.
• Herb-Infused Oil: Replace half the olive oil with basil- or rosemary-infused oil to deepen the aroma.
• Ranch-Seasoned: Coat with 1 tablespoon dried ranch seasoning mix for a tangy, herby kick.
• Shortcut Heat: Air-fry at 400°F for 15 minutes using pre-cut potatoes—less cleanup, same crunch.
Storage & Reheating
Store leftover roasted potatoes in an airtight container in the fridge for up to 4 days.
To freeze: cool completely, spread on a baking sheet, freeze 1–2 hours, then transfer to freezer bags for up to 3 months.
Reheat in a 400°F oven or air fryer for 5–7 minutes to restore crispiness—microwaving works but softens edges.
Make-ahead tip: par-cook potatoes, cool, then finish roasting just before serving to save time on game day.
Notes
• Avoid overcrowding—the enemy of crunch is steam, so give each piece breathing room.
• A light dusting of cornstarch (about 1 teaspoon) before oiling can amp up the crisp factor.
• If your oven runs hot, check at 18 minutes to prevent over-browning.
• Dried herbs release flavor slowly; fresh herbs pop when sprinkled post-roast—experiment to find your favorite.
• Letting potatoes rest for 2 minutes off the heat lets moisture escape—small pause, big payoff.
FAQs
Q: Can I use russet potatoes instead of Yukon Gold?
A: Absolutely—russets yield extra-fluffy centers but thinner skins, so keep an eye on doneness to prevent sogginess.
Q: How do I make these oven-baked potatoes extra crispy?
A: Don’t overcrowd the pan, roast at a high temp (425°F), and try that cornstarch trick for a light, crunchy crust.
Q: Are these seasoned potatoes suitable for meal prep?
A: Yes—store cooled potatoes in meal-prep containers for up to 4 days; reheat in an air fryer or oven for best texture.
Q: What if I forgot to soak potatoes first?
A: Soaking removes extra starch but isn’t mandatory—just pat them very dry before tossing in oil so they crisp up well.
Q: Can I use fresh herbs instead of dried?
A: You can—use triple the amount of fresh herbs and add them in the last 5 minutes of roasting to avoid burning.
Q: How do I prevent potatoes from sticking to the pan?
A: Line the sheet with parchment, use enough oil, and let the pan preheat briefly in the oven before adding potatoes.
Q: Is it okay to double this recipe for a crowd?
A: Definitely—just spread the potatoes across two pans so they roast evenly; rotate pans halfway through cooking.
Conclusion
There you have it: a versatile, easy, crispy roasted potatoes recipe that fits any menu. Give it a whirl, then let me know how you seasoned yours—I’d love to hear your twists! If you’re craving more side-dish inspiration, check out my garlic green beans or honey-glazed carrots next.
Roasted Potatoes Recipe
Ingredients
- 2 pounds potatoes medium Yukon Gold or red potatoes, firm and unblemished, skins left on for added fiber
- 2 tablespoons olive oil extra-virgin, California-pressed for fruity note
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper freshly ground
- 1 teaspoon garlic powder
- 1 teaspoon dried rosemary
- 1/2 teaspoon smoked paprika optional for a smoky depth
- 1 zest of 1 lemon grated, optional for a bright lift after baking
Instructions
- Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or lightly grease it.
- Wash and pat dry the potatoes, cut them into wedges or cubes, and toss with olive oil, salt, pepper, garlic powder, rosemary, and smoked paprika if desired.
- Arrange the seasoned potatoes on the baking sheet in a single layer, cut-side down if possible. Roast for 20–25 minutes, flipping once halfway through, until golden and crisp. Add fresh garlic or lemon zest in the last few minutes of baking.
- Let the roasted potatoes rest for 2 minutes, adjust seasoning if needed, and enjoy the crispy and flavorful side dish.
