Oven Roasted Potatoes
Crisp-edged, golden potatoes are a side dish that fits almost any dinner. This simple oven method uses pantry seasonings and a hot baking sheet for reliable browning.
Total
50 min
Servings
4 servings
Level
Easy
Oven roasted potatoes are the kind of side dish that makes a weeknight meal feel more complete. They go with chicken, fish, eggs, veggie mains, or a simple salad.
The trick is not complicated: cut the potatoes evenly, coat them well with oil, and give them space on a hot pan. Space matters because crowded potatoes steam instead of roast.
This recipe uses garlic powder, paprika, and rosemary for a savory flavor without much fuss. You can keep the seasoning simple or change it to match the rest of your meal.
01What you'll need
Ingredients
8 items · 4 servings
- 2 pounds baby potatoes, Yukon Gold potatoes, or red potatoes
- 3 tablespoons olive oil
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon sweet paprika
- 1 teaspoon chopped fresh rosemary, or 1/2 teaspoon dried rosemary
- 1 tablespoon chopped fresh parsley, optional, for serving
02How to make it
Step-by-step
1. Heat the oven
Place a large rimmed baking sheet in the oven and heat the oven to 425°F. A rimmed baking sheet has raised edges, which help keep the potatoes from sliding off when you stir them.
2. Cut the potatoes
Scrub the potatoes and dry them well. Cut baby potatoes in half, or cut larger potatoes into 1-inch pieces. Try to keep the pieces about the same size so they cook evenly.
3. Season the potatoes
Put the potatoes in a large bowl. Add the olive oil, salt, pepper, garlic powder, paprika, and rosemary. Toss until every piece looks lightly coated with oil and seasoning.
4. Spread them on the hot pan
Carefully remove the hot baking sheet from the oven. Add the potatoes in a single layer, cut side down when possible. Leave a little space between pieces so hot air can move around them.
5. Roast until browned
Roast for 20 minutes without stirring. This gives the cut sides time to brown and form a crust.
6. Turn and finish roasting
Use a spatula to flip or stir the potatoes. Roast for 15 to 20 minutes more, until the edges are golden and a fork slides easily into the center of a potato piece.
7. Taste and serve
Taste one potato and add a small pinch of salt if needed. Sprinkle with parsley, if using, and serve hot.
03From our kitchen
Cook's tips
- Make-ahead: You can cut the potatoes up to 24 hours ahead. Keep them covered with cold water in the refrigerator so they do not brown. Drain and dry them very well before seasoning, or they will not crisp as nicely.
- Storage: Refrigerate leftover roasted potatoes in an airtight container for up to 4 days.
- Reheating: Reheat leftovers on a baking sheet at 400°F for 10 to 15 minutes, or in an air fryer at 375°F for 5 to 8 minutes. The microwave works, but the potatoes will be softer.
- Potato swaps: Yukon Gold potatoes roast with creamy centers. Red potatoes hold their shape well. Russet potatoes get fluffy inside and crisp outside, but their skins are thicker.
- Seasoning swaps: Replace rosemary with thyme, oregano, Italian seasoning, smoked paprika, or a pinch of chili powder. Add grated Parmesan during the last 5 minutes of roasting so it does not burn.
- If the potatoes are not browning: The pan may be crowded, the potatoes may be wet, or the oven may not be fully hot. Use two baking sheets if needed and dry the potatoes before adding oil.
Cook's note
For the crispest results, do not line the pan with parchment paper. Parchment is helpful for easy cleanup, but direct contact with the hot metal baking sheet gives better browning.
04Frequently asked
Questions & answers
Do I need to boil the potatoes before roasting?
No. For this recipe, the potatoes roast from raw. Parboiling, which means briefly boiling before roasting, can make extra-crisp potatoes, but it adds time and another pot to wash.
Why are my roasted potatoes soggy?
They may be too close together on the pan, or they may have had too much moisture on the surface. Spread them in a single layer with space between pieces, and dry them well after washing.
Can I use less oil?
Yes, but the potatoes may be less crisp and may stick more. Use at least 2 tablespoons of oil for 2 pounds of potatoes, and toss well so the coating is even.
Can I roast potatoes at a lower temperature?
Yes. At 400°F, they will usually take 45 to 50 minutes. At 375°F, they may take about 55 minutes. A hotter oven gives better browning.
Should I peel the potatoes?
You do not need to peel them. The skins add texture and help the pieces hold together. If using thick-skinned russet potatoes, peeling is optional.
05Keep cooking
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