Oven Roasted Potatoes

Oven Roasted Potatoes are a classic side dish that’s simple, flavorful, and always satisfying. With crispy golden edges and a tender, fluffy interior, they pair perfectly with almost any main course—from roasted meats to vegetarian entrées. Infused with herbs, garlic, and your choice of seasonings, they’re endlessly customizable and ideal for weeknight dinners or holiday spreads alike.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

potatoes (Yukon Gold or red potatoes work best)
olive oil
garlic (minced or powder)
rosemary or thyme (fresh or dried)
paprika
salt
black pepper
parsley (optional, for garnish)

directions

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or foil.

Wash and cut the potatoes into evenly sized chunks—halves or quarters depending on size.

Place the potatoes in a large mixing bowl.

Add olive oil, garlic, rosemary or thyme, paprika, salt, and black pepper. Toss to coat thoroughly.

Spread the potatoes out in a single layer on the prepared baking sheet, cut side down for maximum crispiness.

Roast for 25-35 minutes, flipping halfway through, until the potatoes are golden brown and fork-tender.

Remove from the oven and garnish with fresh parsley if desired.

Serve hot as a side dish.

Servings and timing

This recipe serves 4-6 people.
Preparation time: 10 minutes
Roasting time: 25-35 minutes
Total time: 35-45 minutes

Variations

Use sweet potatoes or a mix of different potato types for color and flavor variety.
Add grated Parmesan cheese in the last 5 minutes of roasting for a savory touch.
Toss with lemon juice or balsamic vinegar after roasting for a tangy finish.
Include sliced onions or bell peppers for a roasted veggie medley.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in a 400°F (200°C) oven for 10-15 minutes or in an air fryer to maintain crispiness.
Microwaving is possible but may soften the exterior.
Avoid freezing, as texture may become mealy after thawing.

FAQs

What potatoes are best for roasting?

Yukon Gold, red, or russet potatoes work well—choose waxy types for creaminess or starchy ones for crisp edges.

Do I need to peel the potatoes?

Not unless you prefer—leaving the skin on adds texture and nutrients.

Why aren’t my potatoes crispy?

Make sure they’re not overcrowded on the pan and that your oven is fully preheated.

Can I prepare them ahead of time?

Yes, chop and season in advance, then roast when ready to serve.

Can I use dried herbs?

Absolutely—just reduce the quantity slightly compared to fresh herbs.

What oil should I use?

Olive oil adds flavor, but avocado or vegetable oil also work well.

Can I roast at a lower temperature?

Yes, but it may take longer and result in less crispiness.

Are these gluten-free?

Yes, they are naturally gluten-free—just ensure seasonings and oil are too.

Do I need to parboil the potatoes?

Not for this recipe—roasting raw gives excellent texture when done right.

Can I add cheese?

Yes, toss with shredded cheese in the last few minutes for melty goodness.

Conclusion

Oven Roasted Potatoes are a go-to side that never disappoints. Easy to make, deliciously crispy, and endlessly versatile, they complement almost any meal and are sure to please even the pickiest eaters. Once you master this basic recipe, you’ll return to it again and again for effortless comfort food at its best.

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