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    Home » Recipes » Side Dishes » Roasted Potatoes

    Roasted Potatoes

    Published: September 3, 2022 · Modified: Sep 3, 2022 by John Kanell

    This post may contain affiliate links. Please read our disclosure policy.

    Crispy and golden on the outside while fluffy on the inside, this oven Roasted Potatoes recipe is the perfect side dish for any meal. It’s a simple but tasty side dish that does not require much work to make. Seasoned with fresh herbs, these potatoes are the best you’ll ever make.

    A platter of roasted potatoes with fresh parsley as garnish and in the background with ground pepper.
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    Pinterest graphic of a plate of roasted potatoes with fresh parsley garnish.
    Pinterest graphic of an overhead view of a bowl of roasted potatoes with a spoon tucked in.
    Pinterest graphic of a bowl of roasted potatoes with chopped parsley on top.
    Pinterest graphic of an overhead view of an oval platter of roasted potatoes with a gold colored spoon tucked in.
    Pinterest graphic of a platter of roasted potatoes with a stack of plates, small bowl of pepper, and fresh parsley in the background.

    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

    Ingredients needed to make roasted potatoes.

    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

    Set of two photos showing potatoes cut into quarters and seasoned.

    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.

    Set of two photos showing the process of the potatoes being roasted then garnished.

    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.

    A platter of roasted potatoes with chopped parsley as garnish and a pinch bowl of pepper in the back.

    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.
    Overhead view of a bowl of roasted potatoes with a spoon in the bowl.

    Frequently Asked Questions

    Can I use dried rosemary?

    If you only have dried rosemary, you can replace every 1 tablespoon of fresh herbs with 1 teaspoon of dried herbs.

    How do I store and reheat leftovers?

    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.

    Should I peel the potatoes?

    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.

    Which potatoes are best for oven roasting?

    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!

    • A plate of German potato salad with a serving platter in the background.

      German Potato Salad

    • A delicious homemade potato salad on a porcelain plate next to a serving dish.

      Potato Salad

    • A bowl of mashed sweet potatoes on a marble counter.

      Mashed Sweet Potatoes

    • An overhead shot of instant pot baked potatoes on a serving plate

      Instant Pot Baked Potatoes

    • An overhead shot of sweet potatoes on a serving plate

      Instant Pot Sweet Potatoes

    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!

    An oval platter of roasted potatoes with fresh chopped parsley on top with a stack of plates in the background.
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    5 from 2 votes

    Roasted Potatoes

    All you need are a few simple ingredients to make these fantastic Roasted Potatoes. They're perfectly crispy, golden, and creamy!
    Course Side Dish
    Cuisine American
    Prep Time 10 minutes
    Cook Time 35 minutes
    Total Time 45 minutes
    Servings 4 servings
    Calories 242kcal
    Author John Kanell

    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.

    Nutrition

    Calories: 242kcal | Carbohydrates: 41g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 596mg | Potassium: 980mg | Fiber: 5g | Sugar: 2g | Vitamin A: 120IU | Vitamin C: 47mg | Calcium: 37mg | Iron: 2mg
    *Nutrition Disclaimer
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    Thanks for stopping by! I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. This blog is where I share all of my kitchen creations!

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