This oven-roasted potatoes recipe is the perfect side dish staple for a new or experienced home cook.
Potatoes are as American as apple pie! They are the most popular vegetable because of the many ways they can be prepared and served. French fries, wedges, baked potatoes, fingerlings, scalloped potatoes, hash browns, the list is never-ending.
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Easy Baked Side Dish
For an easy and healthy side dish, our crispy oven-roasted potatoes will be on the menu all year long!
We love to serve them alongside creamy chicken and mushrooms, chicken dijon or smoked chicken breasts. Whether you serve them with pork, beef, chicken, or even scooped into a breakfast casserole (or on the side, yum!), this simple recipe is a surefire winner in the kitchen!
How to Roast Potatoes in the Oven
Oven-roasted new potatoes, small potatoes, or even red potatoes will turn out nice and tender and taste great— even if they are only lightly seasoned.
- Experiment with garlic, herbs, ranch seasoning, or sprigs of rosemary.
- Choose potatoes that are equal in size (or cut to similar size).
- Mini potatoes, baby red potatoes are excellent choices for roasting. Yukon golds, yellow potatoes, and even gold potatoes with red skin are larger but can be cut into equal-sized pieces.
How to Make Oven Roasted Potatoes
Place oven rack in the middle position so the heat is evenly distributed around potatoes as they roast. The best potatoes for roasting are free from soft spots, cuts, or “eyes.”
- Rinse any dirt off and pat them dry.
- Cut larger potatoes to desired size and toss with oil and seasonings. Often I do the oil first as the seasonings will stick well to the oil.
- Spread potatoes evenly on a prepared baking sheet and roast until potatoes are tender, crispy, and golden brown.
How Long to Roast Potatoes in the Oven?
Whole potatoes, even small baby reds, and fingerlings will take a bit longer to roast since they are not cut into pieces like the larger Yukon Golds or Russets.
About 45 to 50 minutes should do the trick, but feel free to check for doneness by piercing one or two potatoes with a fork to see if they are tender.
What to Do with Leftover Roast Potatoes
Potatoes are just as good reheated as they are when they are first roasted!
Once they are cooled, store them in an airtight container in the refrigerator and they should be good for up to 5 days.
To reheat oven-roasted potatoes, simply pop them in the microwave or better yet, get them nice and toasty again in a toaster oven or under the broiler for about 4 minutes. Re-season with salt and pepper and serve them up again with our delicious dillionaire dip!
Oven Roasted Potatoes
- 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)
- 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.
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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