Make easy roasted potatoes in the oven for a simple side that goes with almost any meal.
Using only a few seasonings, roasted baby potatoes come out creamy and fluffy on the inside and golden brown with savory, crispy skins on the outside.
Savory Roasted Spuds!
- This easy, homemade recipe for oven-roasted potatoes will be a family favorite all year long because it’s simple enough for everyday, but also a savory side for elegant holiday meals.
- It only takes minutes to prep roasted baby potatoes, since the thin peels remain intact. Just oil, season, and bake.
- This is the perfect potato recipe for a potluck, picnic, or any large gathering since potatoes are economical and once baked, can be served warm from a crockpot.
- Oven-roasted potatoes absorb the flavors of the oil and seasonings, so you can experiment with new herbs and spices to match the spuds to the menu.
- They’re perfect to pair with chicken, a beef roast, or a humble but hearty meatloaf.
Easy Ingredients and Variations
- Potatoes: Thin skinned red or yellow baby potatoes work best for this recipe, but any potatoes work, even sweet potatoes, as long as they are cut into equal-sized pieces. Yukon golds are an excellent choice due to their thin skins, creamy insides, and naturally buttery flavor. Russets and fingerlings will also turn out perfectly and add visual appeal to any main dish.
- Seasonings: Salt, pepper, oil, and a little parsley are all this recipe needs! Bacon drippings can be used instead of oil for a smoky flavor. Garlic and onion powder can be added for a flavor boost. Customize spuds with a zesty Cajun flavor, a multipurpose Italian blend, or a kid-favorite everything bagel seasoning.
- Variations: Toss other tuber-dense veggies in with the potatoes. Try carrots, turnips, and squashes like butternut, acorn, or pumpkin for a colorful, flavorful, and filling side. For extra flavor, toss some whole garlic cloves into your roasted vegetable medley.
How to Roast Potatoes in the Oven
- Wash and dry potatoes.
- Cut potatoes into even-sized pieces and toss with oil and seasonings. (full recipe below).
- Spread potatoes on a prepared baking sheet and bake.
Perfect Potato Tips
- Peeling is optional; leaving the peels on will make potatoes more crispy and give them a rustic look.
- Be sure the potatoes are cut into equal sizes so they roast evenly.
- For an extra crispy exterior (and if time allows), soak cut potatoes in cold water for about 15 minutes to remove some of the starch. Pat them dry before using, so the seasonings adhere properly.
- Tossing the potatoes in oil first will help the seasonings adhere better.
Leftover Potatoes?
Leftover oven-roasted potatoes are just as good the next day (and the day after)! Store cooled potatoes in a covered container for up to 5 days in the refrigerator, and reheat them in the microwave, air fryer, or under the broiler until they’re crispy again. Serve with a dollop of sour cream, homemade garlic sauce, or turn them into breakfast potatoes with some bell peppers and onions!
More Potato Recipes To Try
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Oven Roasted Potatoes
Equipment
Ingredients
- 2 pounds baby potatoes thin red or yellow skin
- ½ teaspoon kosher salt or to taste
- ½ teaspoon freshly ground black pepper or to taste
- 1 teaspoon parsley dried, or 1 Tablespoon fresh parsley
- 2 Tablespoons olive oil just enough to coat
- fresh parsley optional garnish (or other fresh herbs)
Instructions
- Preheat oven to 400°F. Line baking tray with parchment paper.
- Clean potatoes, and cut in half (or thirds, about 1 inch pieces for larger potatoes).
- Rinse and dry potatoes well (with a tea towel or paper towel).
- Sprinkle with salt, pepper, and parsley. Toss with olive oil to coat.*
- Add to baking tray and spread evenly, without crowding. Bake for 40-50 minutes until fork tender and crispy and browned, stirring after 25 minutes. Sprinkle with fresh parsley.
Notes
- *Often I do the oil first to help the seasonings stick.
- Store cooled potatoes in an airtight container in the refrigerator for up to 5 days.
Nutrition Information
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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Can I use already baked left over potatoes
Hi Elaine, this recipe works best on raw baby potatoes. But you can use uncooked whole potatoes cut into 1-inch cubes if that’s all you have. Enjoy!