Easy Roasted Potatoes: crispy edges, well seasoned, and a perfect match for eggs, meats, or fish. Simple enough for weeknights and elegant enough for holiday dinners.
Sometimes the simplest recipes are the best. These easy roasted potatoes need just a few pantry staples—potatoes, salt, oil, and a touch of seasoning—and the oven does the rest. They come out golden and crisp on the outside with tender, creamy centers.
They pair beautifully with roasted or pan-seared proteins and simple vegetables. Serve alongside roast chicken, pan-seared chicken tenders, or sauteed vegetables for a complete meal.
Table of Contents
- Why You’ll Love This Recipe
- What Makes Good Roasted Potatoes?
- How To Make Easy Roasted Potatoes
- Substitutions and Variations
- Frequently Asked Questions
- What To Serve With Roasted Potatoes
- Easy Roasted Potatoes Recipe
Why You’ll Love This Recipe
- Effortless. This is one of the easiest side dishes to prepare—minimal prep and big payoff.
- Versatile. They work for breakfast with eggs and bacon, or for dinner alongside roast chicken and vegetables.
- Quick prep time. About 10 minutes of hands-on work makes this a great option for weeknight meals.
What Makes Good Roasted Potatoes?
1. The potato type. High-starch potatoes like russets roast up fluffy inside and crisp on the outside. Yukon Golds and red potatoes also work well if you prefer a waxier texture.
2. Salt. Proper seasoning is essential—salt brings out the natural flavor of the potatoes.
3. Herbs and spices. Fresh or dried herbs such as rosemary, thyme, parsley, or basil add aroma and depth. Garlic powder, onion powder, paprika, or a pinch of ginger can elevate the flavor.
If you like, mix in a little green seasoning or use your favorite dried herb blend to customize the taste.
How To Make Easy Roasted Potatoes
Make these potatoes in four simple steps:
1. Peel (optional), rinse, and dry the potatoes.
2. Cut them into roughly 1½-inch cubes.
3. Toss with oil, salt, pepper, and your choice of herbs and spices.
4. Spread in a single layer on a baking sheet and roast until fork-tender and golden.
Substitutions and Variations
Potatoes: Russets give a fluffy interior, but red potatoes, Yukon Golds, or baby potatoes are great alternatives.
Fat: Use olive oil for a lighter flavor or melted butter for a richer, more golden finish.
Herbs and spices: Try rosemary, thyme, oregano, onion powder, or smoked paprika for different flavor profiles.
Seasoning blends: Italian seasoning, cajun, lemon pepper, or an all-purpose blend all work well.
Spicy: Add red pepper flakes or cayenne for heat.
Roasted potatoes and carrots: Roast carrots with the potatoes for a colorful, sweet-savory side—adjust seasoning as needed.
Parmesan: Sprinkle grated parmesan over the potatoes as soon as they come from the oven for a nutty, cheesy finish; reduce added salt if you use parmesan.
Frequently Asked Questions
Do you need to boil potatoes before roasting?
No—parboiling is optional. This straightforward method roasts the potatoes fully without pre-boiling.
How do you get crispy roast potatoes?
Roast at a high temperature—about 425–450°F (220–232°C). Make sure pieces are evenly sized and the oven is hot so the edges crisp up. Potatoes will soften as they cool, so serve them hot.
Why soak potatoes in water before roasting?
Soaking removes excess surface starch and can help produce a crisper crust, but it’s optional for this simple recipe.
Why aren’t my roast potatoes crispy?
Common reasons are a too-cool oven, crowded pan, or uneven pieces. Use a hot oven (425–450°F), give potatoes enough space on the sheet, and cut uniform pieces for best results.
What To Serve With Roasted Potatoes
- Baked chicken drumsticks
- Pan-seared fish
- Chicken in creamy white sauce
- Crispy baked chicken thighs
- Baked turkey wings or roasted turkey thighs
- Pan-seared lamb chops
- Sauteed peppers or other seasonal vegetables
- Marry Me Chicken
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Easy Roasted Potatoes
Ingredients
- 2-3 pounds russet potatoes (about 5 large)
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ teaspoon garlic powder
- 2 Tablespoons light olive oil
- ¼ teaspoon ginger powder
- ½ teaspoon dried basil
- ½ teaspoon dried parsley
Instructions
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Preheat the oven to 450°F (about 232°C). Line a 13×18-inch sheet pan with parchment paper.
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Peel the potatoes if desired, rinse, and pat dry.
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Cut the potatoes into 1½-inch cubes.
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In a large bowl, toss the potatoes with olive oil, salt, pepper, garlic powder, ginger powder, dried basil, and dried parsley until evenly coated.
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Spread the seasoned potatoes in a single layer on the prepared baking sheet.
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Bake for about 30 minutes, or until the potatoes are fork-tender and golden around the edges. Serve hot.
Notes
Potatoes: If you prefer a different texture, use red potatoes, Yukon Golds, or baby potatoes instead of russets.
Nutrition
Additional Info
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