Roasted potatoes are the best side dish ever. They’re a classic that doesn’t require much work or many ingredients. They’re perfect for an easy weeknight dinner or the holidays, as these potatoes go well with so many different recipes, from chicken to steak to fish. There’s nothing you can’t serve these crispy potatoes alongside.
These roasted potatoes have the best crispy, golden skin while remaining creamy on the inside, which makes for the best texture combination. They are irresistible, and everyone will love them. Want another easy side dish for dinner? Try my corn salad recipe, mashed potatoes recipe, or roasted carrots recipe.
What You Need to Make This Recipe
Potatoes — I’m using white potatoes as they’re a great all-purpose potato easily found at all grocery stores. Red potatoes are also great as they are high in moisture and low in starch content, so they hold up well in the oven and get deliciously crispy. I like using potatoes with thin skin to skip peeling them. Whichever potatoes you choose to use, make sure they are similar in size so you can cut them uniformly.
Oil — I use olive oil, but you can use any neutral oil such as canola oil or peanut oil.
Garlic — for the best flavor, use freshly minced garlic and not pre-minced garlic.
Herbs — I season the roasted potatoes with fresh rosemary and garnish the potatoes with fresh parsley. You can swap for your favorite herbs if you prefer.
How to Make Roasted Potatoes
1. Cut the potatoes into 2” chunks and place them on a large rimmed baking sheet.
2. Drizzle with olive oil and sprinkle with salt, pepper, garlic, and rosemary. Toss to coat well.
3. Spread out into an even layer on the pan. Roast for 35 to 45 minutes, stirring them every 15 minutes during cooking, until fork tender, golden brown, and crispy on the outside.
4. Toss the roasted potatoes with parsley and season to taste, if needed. Serve immediately.
Pro Tips for Making This Recipe
- Make sure you do not overcrowd the pan. Use a large enough sheet pan to spread the cut potatoes into a single layer with space between each piece. If the potatoes are too close, it’ll lead them to steam instead of roast.
- Try to cut the potatoes as uniformly as possible so that the potatoes will bake evenly. If you have a few smaller pieces, keep a close eye on them and pull them off the sheet pan early if needed.
- Avoid cutting the potatoes smaller than 2 inches. The size allows the inside to stay soft and fluffy while the exterior gets crispy and golden.
- Make sure the oven is fully heated before putting the potatoes in the oven. If the oven is not hot enough, it will take too long for the outside to brown, and the inside will get mushy.
- A large spatula is an excellent tool in the kitchen as it helps you quickly flip the roasted potatoes.
- If you’re unsure you’ve cooked through the potatoes, check that they can be easily pierced with a fork.
Frequently Asked Questions
If you only have dried rosemary, you can replace every 1 tablespoon of fresh herbs with 1 teaspoon of dried herbs.
If you have leftover roasted potatoes, transfer them to an airtight container in the refrigerator for up to 4 days. I recommend reheating leftovers in the oven or an air fryer to keep the potatoes crispy. The microwave works in a pinch, but the exterior won’t stay as crisp.
It’s up to you! I like to keep the skins on the potatoes as they crisp up wonderfully. Make sure you give the potatoes a good scrub and pat dry if you keep the skins on.
While I like to use red or white potatoes, you can roast any type. That’s the beauty of this recipe! It’s pretty versatile. You can even use sweet potatoes. If you only have baby potatoes, simply cut them in half instead of quarters.
If you love this recipe try these out!
If you’ve tried this Roasted Potatoes recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Roasted Potatoes
Equipment
- Large rimmed baking sheet
Ingredients
- 2 pounds red or yellow potatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 3 cloves garlic minced
- 2 tablespoons fresh rosemary chopped
- 1 tablespoon fresh parsley chopped
Instructions
- Preheat the oven to 425F.
- Cut the potatoes into 2” chunks and place them on a large rimmed baking sheet.
- Drizzle with olive oil and sprinkle with salt, pepper, garlic, and rosemary. Toss to coat well. Spread out into an even layer on the pan.
- Roast for 35 to 45 minutes, stirring them every 15 minutes during cooking, until fork tender and golden brown and crispy on the outside. Toss with parsley and season to taste, if needed. Serve immediately.
Notes
- Make sure you do not overcrowd the pan. Use a large enough sheet pan to spread the cut potatoes into a single layer with space between each piece. If the potatoes are too close, it’ll lead them to steam instead of roast.
- Try to cut the potatoes as uniformly as possible so that the potatoes will bake evenly. If you have a few smaller pieces, keep a close eye on them and pull them off the sheet pan early if needed.
- Avoid cutting the potatoes smaller than 2 inches. The size allows the inside to stay soft and fluffy while the exterior gets crispy and golden.
- Make sure the oven is fully heated before putting the potatoes in the oven. If the oven is not hot enough, it will take too long for the outside to brown, and the inside will get mushy.
- A large spatula is an excellent tool in the kitchen as it helps you quickly flip the potatoes.
- If you’re unsure you’ve cooked through the potatoes, check that they can be easily pierced with a fork.
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