Oven roasted potatoes taste like a dish you’d get at a restaurant, but they are surprisingly easy to make at home. All you need is a few pantry staples to get started!
These roasted potatoes are everything you want in a side dish. With crispy outsides and perfectly tender insides, these flavorful potatoes will quickly become your favorite. They’re naturally gluten-free and vegan, too.
Since these potatoes are tossed and seasoned directly in the pan, you also won’t have a large bowl to clean later!Â
Ingredients You’ll Need
Whether you have red potatoes, fingerlings, or Yukon gold potatoes on hand, practically any type of potato will work for this recipe. (Russet potatoes will need to be peeled for the best texture, though.)
A simple combination of dried thyme, garlic powder, salt, and black pepper will make your potatoes taste amazing and evenly seasoned.
You can swap the dried thyme for rosemary, if you prefer, or use fresh herbs if you have them on hand. (Double or triple the amount when using fresh, since the flavor won’t be as concentrated.)
As written, this side dish pairs perfectly with baked chicken, meatloaf, steak, pork chops, burgers, and more! If you want more of an Italian flavor, try using oregano or basil, instead.Â
How to Roast Potatoes in the Oven
Preheat the oven to 425ºF. If you plan on cooking another item at the same time, such as baked chicken breasts, this recipe is adaptable to other temperatures, too. (See the FAQ section below for tips.)
Scrub the potatoes under running water to remove any dirt, then dry them well.
Cut them into roughly 1-inch chunks. If you prefer larger chunks, that’s fine, too! The most important thing is that the potato pieces are roughly the same size so they will cook evenly.
Transfer the potatoes to a large baking sheet. (I use a half-sheet size.) Drizzle them with the extra virgin olive oil, then sprinkle on the garlic powder, dried thyme, salt, and black pepper.Â
Use your hands or a spatula to toss the potatoes until they are evenly coated in the oil and seasonings. Then spread them out into a single layer with the cut-side of the potato touching the pan. It’s best if none of the potatoes are touching each other for the crispiest results.
Place the pan on a middle shelf in the oven to bake for 20 minutes at 425ºF. When the timer goes off, use a sturdy spatula to flip the potatoes over so they can brown evenly.Â
Return the pan to the oven to cook for 10 more minutes. Once the potatoes are fork-tender, you’ll know they are done!Â
Add any garnish you like, such as freshly chopped parsley or grated Parmesan cheese. Then serve them warm right away. Roasted potatoes will soften as they cool, so these are best directly from the oven.Â
Store any leftovers in an airtight container in the refrigerator for up to a week.
Looking for something to serve these with? Try Air Fryer Salmon, Healthy Burgers, or Vegetarian Meatloaf for a delicious main course.Â
- 1 ½ pounds red or Yukon gold potatoes
- 1 ½ tablespoons extra virgin olive oil
- ¾ teaspoon garlic powder
- ¾ teaspoon dried thyme
- ½ teaspoon fine sea salt , plus more to taste
- ¼ teaspoon ground black pepper
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Preheat the oven to 425ºF. Scrub the potatoes under running water and pat them dry. Then slice into roughly 1-inch cubes. (It’s okay if they are slightly larger than that, just keep them consistently sized so they will cook evenly.)
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Transfer the cut potatoes to a large, rimmed baking sheet. (I use a half-sheet size.) Drizzle the potatoes with the olive oil, then sprinkle on the garlic powder, thyme, salt, and black pepper. Use your hands to toss them well, directly in the pan, until every potato is well coated.
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Spread the seasoned potatoes out into a single layer. Make sure none of the potatoes are touching for the crispiest results, and have a cut-side of the potato directly touching the pan. (Don’t use parchment paper for the crispiest results.) Bake at 425ºF for 20 minutes.
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When the timer goes off, remove the pan from the oven and use a sturdy spatula to flip the potatoes over. Spread them out again, moving the potatoes from the center of the pan towards the edges for even crisping. Bake for 10 more minutes, or until the potatoes are fork-tender.
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These potatoes will be very hot, but you can carefully taste-test one and add more salt, if needed. (You can add up to 1/4 teaspoon more salt, depending on the variety you use. Table salt is saltier than kosher salt, for example.) Serve right away for the crispiest results. Roasted potatoes will soften as they cool.
Reheat Tip: Reheat the potatoes in a 350ºF oven for 8 to 10 minutes. Or you can reheat in an air fryer for roughly 5 minutes at 350ºF. The potatoes will not be as crispy as they were fresh, so don’t plan on making these ahead of time if you’re serving guests.
Calories: 180kcal | Carbohydrates: 30g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 301mg | Potassium: 726mg | Fiber: 4g | Sugar: 1g | Vitamin A: 11IU | Vitamin C: 34mg | Calcium: 25mg | Iron: 2mg
If you try this oven roasted potatoes recipe, please leave a comment and star rating below letting me know how you like them!
