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Get It Now- Why You’ll Love This Oven Roasted Potatoes Recipe
- Ingredient & Substitution Notes
- How To Roast Potatoes
- How Long For Roasted Potatoes In Oven?
- What Temperature For Roasting Potatoes?
- Tips For The Best Roasted Potatoes
- Storage Instructions
- What To Serve With Oven Roasted Potatoes
- Recommended Tools
- Oven Roasted Potatoes (Crispy & Easy!) Recipe card
- Recipe Reviews
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. But if you want a faster method, try my air fryer potatoes instead.
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!). If you want to use sweet potatoes, try my healthy roasted sweet potatoes instead.
- 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 or parmesan fries 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.
- Sauce – Drizzle with chimichurri sauce or butter sauce for fish for a flavorful twist.
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.
Storage Instructions
- Store: Place leftover crispy roast potatoes in a covered container in the refrigerator for up to 5 days. Or, elevate your soup game by adding them to classics like sausage kale soup.
- 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! Here are some of my favorite ideas:
- 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!), Cajun chicken or chicken leg quarters.
- Pork – For a simple main, you could make air fryer pork chops, but I like to serve these up with some kielbasa and sauerkraut.
- 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. Then drizzle everything with blender hollandaise sauce for a gourmet breakfast at home.
Recommended Tools
- 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 (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.
Ingredients
Tap underlined ingredients to see where to get them.
Basic Roasted Potatoes:
Optional Add-Ins:
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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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.
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Preheat the oven to 400 degrees F (204 degrees C).
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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.
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Roast potatoes in the middle of the oven for 25 minutes.
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Stir carefully with a spoon and roast for about 10 more minutes, until soft and crispy.
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Adjust salt and pepper to taste, if needed.
Did You Like It?
Leave a rating to help other readers, or get the recipe sent to your inbox.
Recipe Notes
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.
© 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. 🙂
77 Comments
Kathy Cardoza
0This recipe is so easy to make. And taste delicious. My picky eater love’s it. That’s a plus
April Churchill
0Looks like an interesting variation of the plain old potato!
Tara
0Can’t wait to try this! Makes my mouth water!
Pat
0Nice & crispy when cooked this method.
Spices had best flavor.
Kimberly Murphy
0Oven roasted potatoes are fant!stic! They are so crispy on the ou/side and creamy on the inside. They are perfect with everything! Great recipe!
Ashley Gibson
0Always love potatoes but these were super good. I could make them and eat them on a daily basis! Thanks for the new recipe!
Reva
0These were absolutely delicious! My whole family enjoyed them
Vangie
0These were so tender. I could eat them all day long but I don’t think my waist would like that…lol I highly recommend it.
Susan S
0We love these and have tried them in different shapes such as wedges, fries and cubed. I’ve also tried them with coconut oil and no butter and they’re still wonderful.
Jill Rauss
0Perfect for a side dish with a lamb roast.
Colleen Hope
0My mom’s oven roasted potato recipe used to be my go-to because I loved it growing up, but this recipe is even better (shhh, don’t tell my mom). Can’t wait to make this again!
Carol O’Connor-Eisenberg
0I’m not a big potato fan, but I made these for the family, adding the crumpled bacon. Everybody loved them and even I enjoyed them.
Laura
0I can’t wait to try this recipe. So much better than in a pan on top of the stove.
Lissa
0I made this tonight for dinner. Mixed in a sliced kielbasa for the last 10 minutes of cooking to make a 1 pot dish. It reminded me of something my father used to make. He used to have an Italian sounding word for it that he said meant “jumble” but google translate doesn’t agree with my memories. Thank you, Maya, for bringing this memory back to me.
Carrie Madden
0This is right up there with the roasted asparagus! Last time I made these I had a butternut squash and threw it in with the potatoes and onions! The bacon just adds that extra flavahh! I did not know that soaking the potatoes releases some of the starch, but will be adding that step when I make these next week, on the menu board about every couple of weeks. Some crushed red pepper spices these up a bit and my family really likes turmeric on them, although they don’t know that’s what I sprinkle on lol! Again a versatile dish that you can even bake with chicken at the same time, add peppers, mushrooms, whatever, these are a favorite!
Frank B
0I will be making this for Christmas dinner along with the Asparagus. I think i will use roasted garlic in this one.
Frederick S Newman
0Great recipe. I wasn’t using Yukon Golds and your correct, it is the best.
Karilyn
0I don’t eat potatoes often,but as I had a taste for them, this was tge perfect recipe to try!! I did add a little bit of spur cream on the side for dunking! Delicious!
Erin Horaski
0This looks delicious. I love rutabaga.
Colon
0Yum can’t wait to try this thank you.
Smith Gail
0Regular recipe my go to roasted recipe.
Tabby
0Perfect perfect perfect must try it with the add ins.
RoxAnn
0I didn’t know about the soaking. I love them extra crispy!
Renee Novak
0This recipe is a keeper! We’re even making it for Christmas dinner! We added sour cream and dill once we served the potatoes, which was SO good. I used russet potatoes because that’s what I had on hand, and I did soak them. I think I’ll use the Yukon Gold for Christmas. They’re a little sweeter to me.
Melissa
0Roast potatoes are always a hit at my house! This recipe is so simple and easy but full of flavor and serves as a “healthier” comfort food option. Potatoes were on my menu for tonight anyways and then *tada this recipe showed up in my inbox at just the right moment! It’s like you read my mind! Lol
Melodie
0Well this is a new one for me but going to give it a try. We like turnips in stead of potatoes, roasted you can’t tell the difference.
Chris
0Excellent and crispy. Have made this several times.
Ceci
0Roasted potatoes are a staple in my home! These potatoes are perfectly seasoned and crisp (thanks to the pre-soaking method). They are especially addicting with the addition of bacon and parmesan. Yum!
Kenna
0Simple and delicious! We tried these instead of our usual recipe for breakfast-burrito meal prep and were so thrilled. Takes no time at all to prepare and the crispy outside/creamy potato inside is incredible. I almost left out the parm since we were using them for breakfast and am SO glad I didn’t. It adds a richness that goes fantastic with the bacon, and with the sausage crumbles we added. Worked great for breakfast and would make an incredible no-fuss side dish for weeknight meals.
Tammy Veilleux
0Love this recipe. It is on the Christmas dinner meal to go with the roast.
Rebecca
0I make these for my husband who isn’t as low carb as I am. He loves them. I try a bite or two and must say delicious. Thanks for keeping my potato loving husband happy.
Martha
0This recipe is a family favorite!
DP
0Love these kind of potatoes. Yum yum .. especially with the variations listed.
Deborah
0Love potatoes like this, I make them often. Really like the suggestion to do rutabagas this way. On a side note rutabagas and turnips are great subs for potatoes in soups. I put turnips in my turkey soup.
Elizabeth Davis
0Another family fave. This is also a great alternative to potato skins: we omit the oregano and garlic powder, and after roasting, toss the tubers with 1 cup of shredded cheddar & 3-4 oz. bacon bits, then serve with chopped chives & sour cream.
Carol LaBella
0These oven roasted potatoes were a big hit with hubby and grandsons. I didn’t have any bacon but did have bacon grease which did wonders. Will certainly be making these again.
Dana
0These are wonderful!!!! My whole family loves this recipe. We also tried same recipe but used the gemstone medley baby potatoes💗💗💗
Lisa
0My family loved these potatoes! I often make a similar recipe but this will be my go-to recipe now!
Donna Daniel
0I tried these but mine didn’t get crispy. I am going try again….
Valerie
0This is fantastic and super easy. My husband is always wanting potatoes and its nice to fix them someway different and still be healthy.
Beverly Dixon
0Such a versatile and useful recipe! Can’t wait to try it!
Corie
0A mainstay of holiday meals. Even the grandkids love them❣️
Erin Comer
0This is one of my favorite recipes with a nice steak. I didn’t ice my potatoes but will try that next time. My husband will not have any leftovers for the next day because they are so yummy.
Colleen Dyer
0Oven roasted potatoes are a long-time family favorite, so this recipe was a hit! I’m planning to make it again on Christmas!
Melody Varieur
0Can’t wait to try this one!
Patti Cooksey
0Love roasted potatoes. I don’t eat them often cause of my diabetes.
Jake
0Love this recipe, so easy. I found it better to partially cook the bacon before cutting it up and adding to the potatoes. It continues to cook in the oven and the bacon gets nice and crispy then.
Denise
0I am gonna try these roasted potatoes on Christmas day, they look amazing.😋💚👍
I will post a review after I make them.
Vanessa Vargas
0Can’t wait to try this!!! 🙂
Tamzie
0Having the dices the same size is a great cooking tip. Great recipe.