These Easy Oven Roasted Potatoes are extremely easy to make and the perfect side dish. These Roasted Potatoes are also very versatile, use your favorite herbs or seasonings and roast them to a crispy perfection.
Oven roasted potatoes have got to be the ultimate side dish, and my favorite. There’s nothing better than super crispy potatoes that are seasoned to perfection. They’re great because they’re versatile, season them however you like and if you bake them just right, and use your favorite herbs.
I love recipes that are easy and quick. These potatoes don’t require par-boiling, all you need is one sheet pan. Who wants to do lots of dishes. And if you line your sheet pan with parchment paper, then you don’t even have to scrub that.
Ingredients
I wanted to keep this recipe for roasted potatoes totally simple, so I went with simple seasoning. The ingredients are:
- Red skinned potatoes
- Garlic Powder
- Salt
- Chili Flakes
- Pepper
- Olive oil
What potatoes are best for roasting
There’s no rocket science when it comes to roasting potatoes. You really can use any kind of potatoes you like. I chose red skinned potatoes here simply because they look nice when roasted. But feel free to use your favorite potato.
Yukon golds are perfect for anything. They’re my favorite for mashed potatoes. They’re also great for blanching, frying or roasting. So if you wanted to pick the perfect potato for roasting, I would say go with Yukon golds.
Russet potatoes are great too but they are very starchy which makes them more perfect for frying. Fingerling potatoes are waxy which makes them great for mashing or boiling.
What herbs to use
The sky is the limit when it comes to herbs for potatoes. Use your favorite herbs such as parsley, thyme or rosemary. When it comes to dry versus fresh, I prefer to use dried herbs simply because I find that the fresh herbs tend to burn in the oven at the high temperatures.
However, I always prefer to garnish with fresh herbs such as parsley.
How to make roasted potatoes
First, start by preparing your potatoes. I chose to leave the skin on for this recipe just because they look really pretty when roasted and garnished with fresh herbs. If you leave the skin on make sure you wash them and scrub them really well.
Also, when you cut them into cubes make sure they are all cut in equal size pieces. This will ensure they cook at the same time.
Preheat your oven to 425 F degrees and line a large baking sheet with parchment paper.
Toss everything together really well, including the olive oil. Place the potatoes on the baking sheet and roast until crispy and cooked through.
How long does it take to bake
Since we’re preheating the oven to 425 F degrees, I find that 35 to 45 minutes is usually plenty of time for the potatoes to be perfectly cooked ad to get them to the crispiness level I like.
Keep in mind that the time required also depends on how big your potato pieces are and also on your oven as all ovens are different.
Leftoevers
Place the potatoes in a plastic container or resealable plastic bag. Store them in the refrigerator for 3 to 5 days. To reheat them, you can use the microwave, but they will lose their crispiness. If you want to keep them crispy, place them on a baking sheet and reheat them in the oven at 425 F degrees for about 10 minutes or until heated through.
Freezing
You can, potatoes actually freeze well. I prefer storing them in ziploc bags and get out as much air as possible. You can also stored them in an airtight container. If stored properly, potatoes can last in the freezer for up to 6 months.
How to serve
Roasted potatoes are great with everything! Absolutely everything! Try serving them with these recipes:
More great sides:
Craving More? Follow Along:
Easy Oven Roasted Potatoes
Ingredients
- 3 pound red skinned potatoes
- 1/4 cup olive oil
- 2 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon salt or to taste
- 1/2 teaspoon pepper or to taste
Instructions
- Preheat your oven to 425 F degrees (220 C degrees). Line a baking sheet with parchment paper or a silpat.
- Wash and scrub the potatoes but do not peel them. Cut the potatoes into bite sized cubes.
- Toss the potatoes with the olive oil and seasoning.
- Place onto the prepared baking sheet. Bake for 35 to 45 minutes or until potatoes are golden brown, crispy and cooked through.
Tips & Notes:
- Any potatoes are great for roasting!
- Leftovers: Place the potatoes in a plastic container or resealable plastic bag. Store them in the refrigerator for 3 to 5 days. To reheat them, you can use the microwave, but they will lose their crispiness. If you want to keep them crispy, place them on a baking sheet and reheat them in the oven at 425 F degrees for about 10 minutes or until heated through.
Jack says
Jo, try this:
8-10 smaal to medium Yukon Gold potatoes, washed, dried, quartered. Place in microwave safe dish, cover with plastic wrap and cook 7 minutes. Drain, let as much moisture as possible evaporate.
Oven 425°. Melt 3 tb butter in small roasting pan, add a heaping table spoon of Beef Better than Boulion and still to mix. Add potoes to pan, add butter mixture and toss. Roast 30-45 minutes, stirring once. Best roasted beefy potatoes you’ll ever eat.
Joanna Cismaru says
Will try it, thanks for the tip!