This post may contain affiliate links, which help keep this content free. (Full disclosure)
This easy oven roasted potatoes recipe makes the ultimate go-to side dish! I have plenty of potato substitutes here on Wholesome Yum, from mashed cauliflower to rutabaga to jicama fries. But when my kids (and friends… and, okay, sometimes even I myself) want the real deal, roasting potatoes in the oven (or Instant Pot baked potatoes) is my go-to. They’re crispy on the outside, tender and fluffy on the inside, and oh-so-easy.
Why You’ll Love This Oven Roasted Potatoes Recipe
- Buttery, herb-infused flavor
- Ultra crispy exterior with fluffy interior
- Just 5 easy and affordable ingredients (with optional add-ins)
- One pan, including prep, for quick cleanup
- Easy side dish that goes with everything
- Bake ahead and use all week!
Ingredient & Substitution Notes
This section explains how to choose the best ingredients for crispy oven roasted potatoes, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
Basic Roasted Potatoes:
- Potatoes – I used Yukon gold potatoes, but russet potatoes, Idaho, fingerling, and baby red potatoes will also work. For a colorful presentation, you can also mix and match potato varieties. Leave peels on or off depending on your preference (I like them on!).
- Olive Oil – Used for softening and helping the seasonings adhere to roasting potatoes. Any neutral cooking oil can also work.
- Unsalted Butter – I prefer grass-fed butter for its excellent flavor, but use your favorite unsalted variety.
- Seasonings – Including granulated garlic, dried oregano, salt, and pepper.
VARIATION: Try different seasonings!
Try my Greek lemon potatoes for a twist, or use your favorite dried herbs and spices, such as rosemary, smoked paprika, onion powder, or parsley, or use some of these seasoning mixes instead:
Optional Add-Ins for Crispy Roasted Potatoes:
- Bacon – You can get my preferred brand of bacon here, or use any variety you like. Make sure it’s chopped or diced. I used raw bacon in the recipe, but if you have a batch of oven baked bacon on hand, you can crumble it and add it already cooked.
- Grated Parmesan Cheese – Always a fave topping for vegetables, grated parmesan adds a cheesy flavor to oven roasted potatoes. It also adds a little crunch to the outside!
- Sun-Dried Tomatoes – Add a shot of color and a tangy bite to buttery potatoes! You can use store-bought, but I often make homemade sun-dried tomatoes — they are so easy and taste better.
How To Roast Potatoes
This section shows how to make roasted potatoes in oven, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Dice. Cut the potatoes into 1-inch cubes. (You can also cut into wedges, but roasting time might take a little bit longer.)
- Season. On a baking sheet or in a large bowl, combine potatoes, oil, butter, seasonings, and parmesan cheese and bacon (if using). Toss to mix together, then spread out in a single layer on the pan.
- Cook. Roast potatoes in the oven, stirring partway through, until they are fork tender and have the crispness you want.
- Serve. Garnish with fresh herbs, if desired.
How Long For Roasted Potatoes In Oven?
Roasting potatoes in the oven will take about 35-40 minutes.
What Temperature For Roasting Potatoes?
400°F (204° C) is the ideal temperature for fork tender, crispy skinned roasted potatoes.
Tips For The Best Roasted Potatoes
If you want to make this the best oven roasted potatoes recipe, follow these tried-and-true tips:
- Cut potatoes to the same size. Doing so ensures they cook at the same rate.
- For crispier texture, soak first. If time allows, soak the diced potatoes in cold water for at least 30 minutes before cooking, or overnight. This is not required, but it removes excess starch and allows them to cook up more crispy. Pat thoroughly dry before adding oil and seasonings.
- Position your oven rack correctly. Place your rack in the center of the oven for even heat distribution.
- Store: Place leftover crispy roast potatoes in a covered container in the refrigerator for up to 5 days.
- Meal prep: Cut up potato wedges or cubes, then keep submerged in a bowl of water in the fridge. This prevents browning, and will also help make your potatoes crispy when you cook them. Drain and pat dry before roasting.
- Reheat: Warm up and crisp roasted potatoes in a skillet on high heat, in the oven at 350 degrees F, or in the microwave (they won’t be crispy that way). You could also use them cold to make a potato salad (using the same dressing and add-ins I use for cauliflower potato salad).
- Freeze: You can freeze leftover roast potatoes for up to 3 months. These leftovers will be safe to eat, but the texture of the potatoes may change.
What To Serve With Oven Roasted Potatoes
Roast potatoes truly go with everything!
- Beef – Pair this potato recipe with an equally easy steak sirloin steak recipe, a juicy New York strip, or a filet mignon for special occasions. (If you want to keep it simple, make steak and potatoes in one pan instead.)
- Chicken – Share crispy potatoes roasted in the oven with chicken recipes such as crispy pan-fried chicken thighs, my favorite way to cook a juicy baked chicken breast , quick air fryer chicken wings (that you can make while you have the potatoes in the oven!), or chicken leg quarters.
- Seafood – Try baked salmon or lemon cod for simple fish options, garlic butter shrimp (similar flavors to the potatoes), or for a special meal, sea bass or crab legs.
- Simple Salads – Complement a hearty side of roasted potatoes with a spinach bacon salad, a creamy cucumber salad, or a simple Greek salad to lighten up your meal.
- Breakfast – Serve these with cloud eggs, an omelette, or baked eggs, and crispy bacon on the side if you opt for no bacon in the roasted potato recipe itself.
- Chef’s Knife – All purpose for slicing, chopping, and dicing.
- Baking Sheet – Commercial grade and non-stick for easy cleanup.
- Rubber Spatula Set – Multi-purpose and sturdy for transferring potatoes.
Oven Roasted Potatoes
Oven Roasted Potatoes (Crispy & Easy!)
Learn how to roast potatoes in the oven, in one pan! This buttery oven roasted potatoes recipe has a perfect crispy outside and soft inside.
Recipe VideoTap on the image below to watch the video.
Like this video? Subscribe to my YouTube cooking channel for healthy recipes weekly! (Click the bell icon to be notified when I post a new video.)
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Basic Roasted Potatoes:
Tap on the times in the instructions below to start a kitchen timer while you cook.
If time allows, soak diced potatoes in cold water for at least 30 minutes or overnight. (This step is optional, but it removes excess starch and they cook up crispier.) Pat dry before cooking.
Preheat the oven to 400 degrees F (204 degrees C).
Place potatoes on the baking sheet. Add oil, butter, salt, pepper, garlic powder, and dried oregano. Add parmesan cheese and bacon, if using. Toss to coat all potatoes.
Roast potatoes in the middle of the oven for 25 minutes.
Stir carefully with a spoon and roast for about 10 more minutes, until soft and crispy.
Adjust salt and pepper to taste, if needed.
Last Step: Leave A Rating!
Share your recipe picture by tagging @wholesomeyum and hashtag it #wholesomeyum on Instagram, or in our Facebook support group, too – I’d love to see it!
Serving size: 1 cup
Nutrition info does not include optional ingredients.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
Want to save this recipe?
Create a free account to save your favorite recipes!Sign Up To Save Recipes
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂
It was very good. Thanks for the recipe!
I made these potatoes for my husband and snuck a taste. Wow! He loved this roasted potato recipe and asked me to make it again. I will experiment with rutabaga next time for me.
Made these for my sister. They were scrumptious! We both loved them with the meatloaf I made..thanks!
Made these as a side for out Christmas dinner for my family of 3. I reduced the recipe to make a smaller batch. We used baby red potatoes and cut them into 1/8 pieces. Used the olive oil and unsalted butter, seasoned with sea salt, pepper, garlic powder and oregano and added the bacon and parmesan cheese. These were a big hit! My daughters loved them! We are saving the recipe and will definitely make them again!
What’s not to love? Easy, oven roasted potatoes. I did add bacon because everything is better with bacon. I used Yukon gold as those are my favorite and I think they help add a nice nice texture to the dish. Not keto, but great for a cheat meal!
Krissie D. Thomson0
I tried the Roasted Potatoes. I omitted the bacon but they turned out great! Husband wanted more!
The roasted potatoes turned out amazing! It was super easy to make and it was nice having the oven on this evening since it’s 10°F outside currently. I love the added oregano and the Parmesan cheese. Thanks for this recipe!
I’ve roasted potatoes before, but I never thought to soak them in advance to get rid of the excess starch (although I do this all the time for mashed potatoes) – that and the mix of olive oil and butter are true game changers, elevating an already tasty recipe to another level of taste and texture. Bravo, Maya!
My husband loves these potatoes, he requests them often. Sometimes I change the spices to complement the main dish. Thanks.
Such a delicious recipe! And it was very easy to make for our guests yesterday. I’m keeping this recipe as a staple, because all the measurements are perfect. I made this time with bacon and it was perfect amount of flavor and fat for crispy outside. Thank you!
This is so yummy. I tried it out.
Roasted potatoes with olive oil, left out salt, fresh cracked black pepper, then dusted with Hidden Valley Ranch powdered dressing mix! Easy and fast with yummy crispness! Thanks for encouraging “artistic license”!
versatile recipe, can be used on several different foods. As always your tips and tricks come in handy for inexperienced cooks.
With a little tweaking for my family, this recipe turned out delicious. To get rid of some of the potassium, I boiled the potatoes in water for 5 minutes, drained them well, and then continued with the recipe using a bit less salt and no bacon. Turned out great!
This tasted so good, although i am a lover of roasted foods
I love these, I make them with wedges. Since I don’t eat many carbs, a few of these are a real treat. Easy and delicious!!
I tried the Cajun seasoning and cooked in my Airfryer on 350, i think Ranch or Italian would have been better.
This makes the best roasted potatoes! Soaking them in cold water really does make a difference, and I highly recommend trying it! I followed instructions closely, but also added dried rosemary to the seasonings. Yum!! We don’t eat potatoes often, but when we do we like them to be worth the splurge… this recipe definitely is exactly that!
Linda J Kilcoin0
The recipe has great tips for making them crisper.
So, I don’t normally eat potatoes (obviously while following keto), but I cut the recipe in half and made these for my fiancé last night to go with our burgers. He loved them (and almost ate 3 potatoes by himself lol)! I made myself roasted cauliflower following this recipe (minus soaking the florets), and they tasted great! Will definitely make again.
These were perfect! Adding bacon AND sun dried tomato has made these even tastier and so savoury – delicious, thank you
I love potatoes, but since being diagnosed with type 2 I have cut back on them. I have prepared my roasted potatoes like the recipe many times. I do soak my potatoes to release some of the starches.
I love onions, so in the last 30 minutes of baking I add my sliced onions. I garnish with fresh parsley and chives. You can also use sweet potatoes or radishes.
My daughter made these for us last night. Yum!! We are not totally keto so these are a great side. She added sweet potatoes with the regular potatoes to give some color.
I made these potatoes for my family over the weekend. Everyone loved them
Read more comments:
« 1 2