These Oven Roasted Potatoes are a delicious and easy side to any meal! They’re crispy on the outside, creamy on the inside, and packed with bright, bold flavor.
These oven roasted potatoes are a delicious and easy side dish.
They’re simple enough to make on a weeknight and tasty enough to add to a holiday dinner. No matter when you serve them, they will be a hit. Here’s why:
- Crispy exterior. The potato skins puff up and become crispy in the oven.
- Creamy means. Crispy skin gives way to creamy centers, so every bite of these roasted potatoes has an incredible mix of textures.
- A spicy dressing. While they’re still hot, I toss them with a tangy vinaigrette made with lemon, garlic, and fresh herbs like rosemary or thyme. Fill potatoes with bold flavor.
I don’t consider myself a big fan of potatoes, but even I can’t help but eat these roasted potatoes straight from the pan. Trust me, you’ll love them too!
What type of potatoes to use?
I like to use a mix of russet potatoes and baby Yukon Gold potatoes in this roasted potatoes recipe. Both varieties have an earthy flavor and creamy interior, which I love. Fingerling potatoes, German butterballs, and other yellow potatoes are also good options.
I don’t recommend using russet potatoes here. With their dry and spongy texture, they are best suited for preparing baked potatoes and French fries.
How to roast potatoes
The first step in this roast potatoes recipe is to chop the potatoes. Cut them into consistent 1-inch pieces so they cook evenly. If the potatoes vary a lot in size, you can’t chop them all the same way. For example, you can cut smaller potatoes in half and larger ones into quarters.
It is not necessary to peel the potatoes. In fact, I suggest you don’t! The skin of the potatoes helps the outside of the potatoes crisp up in the oven.
Next, season the potatoes. Place them on a parchment paper-lined baking sheet and toss with olive oil, salt, and pepper. (Tip: a pinch of garlic powder is tasty too!)
Arrange them in a single layer, leaving a little space between the potatoes. Turn them over so they are cut side down.
roast the potatoes in a 425°F oven until tender and golden brown on the edges.
How long do you roast potatoes?
I like to roast my potatoes at 425°F. At this temperature, they are very crispy on the outside and tender on the inside.
I find that potatoes cut into 1-inch pieces take 20 to 30 minutes at 425°F.
The exact timing may vary depending on the size, type, and freshness of the potatoes you are using. They are ready when they are tender in the center and golden brown on the edges.
Let them cool slightly and then, while they are still warm, toss them with the dressing. Season to taste, garnish with chopped parsley and serve!
Tips for oven roasted potatoes
- Use convection baking if you have it. When an oven is on the convection setting, air is constantly circulating throughout the oven, which is ideal for crispy, golden edges on roasted vegetables. If using it, start checking your potatoes earlier than normal as it often shortens cooking times.
- Do not crowd the potatoes on the baking sheet. For best results, spread the potatoes in a single layer leaving a little space around each one. If they are too full, they will steam in the oven instead of browning and crisping.
- Place them cut side down. so that they make direct and sustained contact with the hot pan. They will brown beautifully!
- Dress them while they are warm. The hot potatoes will absorb the rich, tangy flavors of the dressing, making for a very delicious final dish.
What to serve with roast potatoes
Crispy Roasted Potatoes are a delicious and easy side for any dinner!
Pair them with your favorite protein and a green salad for an easy weeknight meal. Or serve them for a holiday dinner alongside classics like stuffing and green bean casserole.
More Favorite Potato Recipes
If you love these oven roasted potatoes, try one of these delicious potato recipes below:
Craving more roasted vegetables? Try my Roasted Broccoli, Roasted Brussels Sprouts, or Roasted Carrots!
Oven Roasted Potatoes
serves 4
These Oven Roasted Potatoes are one of our favorite easy side dishes! They’re crispy on the outside, creamy on the inside, and seasoned to perfection with lemon, garlic, and herbs.
- 2 pounds cents, halved or quartered
- Extra virgin olive oil, to spray
- Sea salt and freshly ground black pepper
- Finely chopped fresh parsley, to decorate
Prevent your screen from going dark
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Preheat the oven to 425°F and line a large baking sheet with parchment paper.
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Toss the potatoes with olive oil, salt and pepper and spread them evenly on the baking sheet. Roast for 20 to 30 minutes, or until tender and golden brown on the edges. The timing will depend on the size and freshness of the potatoes.
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Prepare the dressing: In a small bowl, whisk together the olive oil, lemon zest, lemon juice, mustard, garlic, rosemary, red pepper flakes, salt, and pepper.
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Drizzle the dressing over the cooked potatoes and toss gently. You may not need all the dressing. Season to taste with more salt and pepper. Sprinkle with parsley and serve.
