Sharing my easy method for the BEST Oven Roasted Potatoes with tons of flavor, a crisp outside and soft, fluffy inside!
Roasted Potatoes
When I am looking for an easy simple side dish, I usually count on my favorite roasted potato recipe. It is a hit with the kids, and it is quick and easy to make.
Potatoes are one of those comfort foods that tend to set off just about any main dish. They are one of the most versatile vegetables. They can tolerate just about any preparation. You can experiment to your hearts content to find what works best for your family to make this recipe your own!
What type of potatoes should I roast?
There are so many options you can try! Our favorites are small yellow – like Yukon Gold – and small red potatoes. They will have a soft buttery texture and will be very tender with a nice crispy edge. You can also these exact same recipe method with fingerling and sweet potatoes as well!
Oven Roasted Potatoes Ingredients
- Potatoes, of your choice
- Sea Salt
- Black Pepper
- Olive Oil
There are so many different herbs and spices that are great flavorful additions:
- Garlic
- Rosemary
- Basil
- Oregano
- Thyme
- Parsley
- Paprika
- Crushed Red Pepper
- Or even a drizzle of truffle oil after roasting!
Since this recipe is very easy to customize, you can even top them with any of the following to make them loaded potatoes:
- Cheese (shredded cheddar or a sprinkle of parmesan at the end of cooking)
- Bacon
- Chives
- Sour Cream
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How to roast potatoes
There are a couple of tricks to the best roasted potatoes. First, wash your potatoes well and cut into 1-inch cubes. It is important to make sure you evenly cube the potatoes This will help achieve a more even cook.
If you have the time to spare allow the potatoes to soak in cold water for approximately 15 minutes. While this is not mandatory, it helps draw out some of the starch and leads them being crisp yet fluffy on the inside. After soaking, drain the potatoes and pat dry. This will ensure they roast as opposed to being steamed.
Make sure that you allow the oven to properly preheat before roasting. Below is my go-to chart for oven temps and roasting time.
- Bake at 350°F for 40-45 minutes.
- Bake at 375°F for 30-45 minutes.
- Bake at 400°F for 25 to 30 minutes.
- Bake at 425°F for 22 to 25 minutes.
Please note I don’t recommend going any higher than 425°F.
If your potatoes are cut into larger size squares or pieces, they may need to roast a few minutes longer. Your potatoes are done when they are nice even golden brown with crispy edges and a tender center.
How to store roasted potatoes?
You can store your leftovers in an airtight container. They can be reheated in the microwave, a skillet or the oven. However, they are best enjoyed fresh as they will not retain their crispiness.
If we happen to have leftovers, I love to use them in the morning for breakfast potatoes. I refry them in a small amount of oil and serve them with eggs.
These Oven Roasted Potatoes are so versatile. You can make them as one big batch, or if you are feeling a little bit more variety, feel free to make several different flavored versions on the same pan!
We love to try different flavor profiles and change up our recipe quite frequently. You really can’t go wrong with however you choose to make these, they will be delicious every time!
Oven Roasted Potatoes
Ingredients
- 1 lb potatoes, halved (or quarter for the larger ones)
- 3 tablespoons olive oil
- 4 garlic cloves, minced
- 1 tablespoons minced fresh rosemary
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
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Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
- Toss potatoes with olive oil, garlic, rosemary, salt and pepper.
- Roast potatoes in oven for 25 to 30 minutes, until outsides are lightly browned and potatoes are fork tender. Serve immediately!
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I found fingerling potatoes in my small town grocery store of all places. I think too many people asked for them so the grocer brought them in. I’m roasting them for the first time for supper.
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Sorry to bombard you with comments today, but I love the fact that you have a category “Ass Friendly”. That is awesome. I have a feeling that you and I will get along well now that we have met each other in the totally awesome blogging world!
I make this a lot, and it’s wonderful. There is something very special about rosemary with potatoes,and rosemary with squash for that matter. Maybe, I just love rosemary!
I love Jamie Oliver! Your roasted potatoes look perfect!
Thanks for the inspiration. I just bought some fingerling and larger purple potatoes from a farm stand this morning. I’m doing my own spin on these by preheating the dish and oil (mixed with bacon fat) in the oven first, and then tumbling in the par-boiled potatoes, which I mixed with smashed garlic and fresh thyme. And a generous pinch of fresh black pepper and Kosher salt, of course. Should be the perfect compliment to the fresh green beans from the farm stand and the strip steaks that are sitting covered in salt in preparation for the grill!
I like the fact that there are different sort of potatoes , very inspiring !
FANTASTIC!!!!! im a spud addict for sure <3
I hate the my cable provider doesn’t show The Cooking Channel cuz I love me some Jaime too.
Gorgeous taters – especially love the different varieties you used.
Oh my goodness, the color of those potatoes is just magnificent! I have to scour my farmers markets in search of something unique like those. Thanks so much for sharing these, Jessica! They look perfectly plump and crisp, and I’m sure they’ll be the staple side dish of a lot of fall dishes!
Hey Jessica, I like Jamie too. I must admit that I’m always glad his clothes are on him though (smile). Either way, these potatoes look wonderful. A perfect side dish for the coming cool weather…
There’s really nothing more comforting than roasted potatoes! And these are so pretty with the purple ones you used – perfect for a dinner party!
I am in love with your blog!!! (and Jamie Oliver too). Wonderful recipes, I just don’t know which one to start with…but thinking a cupcake 🙂
potatoes, rosemary, garlic…one of the best combos evah!!! And yeah, totally love Jamie, too. Gorgeous pic =)
roasted potatoes are a staple in my life. so delicious!
xo Alison
I too was disappointed in the ‘naked’ factor at first 🙂 The potatoes look great! I’ve never boiled them before baking, will have give that a try.
I have some groupie love for Jamie as well. Especially after his food revolution. I love a man with goals. Especially when they’re so altruistic.
Potatoes and rosemary and just glorious. They scream comfort food to me. And fall. Both of which I love.
Potatoes and rosemary just have an affinity for each other, don’t they? I love that combination.
I love roasted potatoes! This recipe looks simply delicious! 🙂
I love the way he says oregano too! And I have to agree, his dishes are wonderful!