These Oven Roasted Potatoes have a crispy outside, fluffy inside, and are perfectly seasoned. They’re so easy to make and pair well with just about any meal.
Perfect Oven Roasted Potatoes
Perfect? YEP. Crispy outside edges, a tender creamy middle, and with just the right amount of seasoning. These oven roasted potatoes are, in fact, perfect! I could argue that just the method alone of roasting any vegetable in the oven is what makes them perfect – I’m looking at you roasted carrots and roasted broccoli – but there are a few more things to consider: the type of potatoes, the size you cut them, seasonings, oven temperature, and how long you cook them for.
Today we’re sharing our recipe and tips for achieving the best roasted potatoes. We make them almost every week!
Best Potato For Roasting
Honestly, you can roast any type of potato. However, we are partial to baby new potatoes or fingerling potatoes due to their creamy, buttery texture, and less prep involved because they’re so small. We also love Yukon gold or even baby red potatoes. We avoid Russet potatoes for this recipe since they tend to have a dry, chalky texture for roasting in our opinion.
To peel or not to peel your potatoes? Peeling the potatoes is optional. We personally like the crispy skin and choose not to peel, plus one less step! When leaving the skin on, make sure to scrub and dry them.
How to Roast Potatoes
The key to crispy, tender, delicious roasted potatoes is in these 3 factors:
(Scroll below to the printable recipe card for details and measurements.)
What Temperature to Roast Potatoes
The beauty of roasting potatoes is that you can cook them at any temperature. We do recommend a higher temperature because it renders the best crispy exterior. I always roast potatoes at 425 degrees F, which makes them nice and crispy. However, they can cook at a lower temperature which can be convenient if you need them to be in the oven at the same time as something else. They’ll just need to bake longer.
How Long to Roast Potatoes
For 1-inch potato cubes, follow this general guide for bake times:
350°F for 45-50 minutes.
375°F for 35-40 minutes.
400°F for 30 minutes.
425°F for 25-30 minutes.
- Cut the potatoes into uniform pieces. Making sure they’ll all the same size, allows them to cook the same.
- If time permits, soak the potato cubes in cold water for at least 30 minutes before cooking. This removes excess starch, which prevents the potatoes from sticking together and helps achieve maximum crispness on the outside and a tender inside. Make sure to completely dry them after soaking and before adding the olive oil.
- Place them onto the baking sheet in a single layer with space in between. Vegetables release moisture as they cook and if they’re piled on top of one another they will steam and not roast.
- Toss halfway through cooking. This allows the potatoes to roast evenly and brown on all sides.
- Don’t skip the seasoning! For simple roasted potatoes, all you really need is olive oil, salt, and pepper. We also sprinkle on a bit of smoked paprika and fresh chopped herbs for more flavor and color.
What to Serve with Roasted Potatoes
Make it a meal by pairing these roasted baby potatoes with any of the following:
- Baked Chicken Breast
- Roast Chicken
- Air Fryer Pork Chops
- Salisbury Steak
- Roasted Pork Tenderloin
- Classic Meatloaf
How to Store Leftovers
- To store leftovers: These potatoes are best enjoyed hot right from the oven, but any leftovers can be stored up to 3 days in a tightly covered container in the refrigerator.
- To reheat: Reheat roasted potatoes in the oven at 425 degrees F until warmed through. Or in a fry pan on the stovetop over medium-low heat until warmed through. You can also reheat in the microwave for 45-60 seconds, although not our preference, since they tend to steam instead of maintaining some crispness.
- Ways to use them up: Leftover roasted potatoes are perfect for corned beef hash, egg casserole, and tossed into this kielbasa and cabbage skillet!
More Classic Potato Recipes:
- To Die For! Latkes
- Perfect Baked Sweet Potato
- Life changing Mashed Potatoes
- Loaded Twice Baked Potato
- Crispy Smashed Potatoes
- Breakfast Tater Tot Casserole
Oven Roasted Potatoes
- 2 pounds baby new potatoes
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon coarse salt
- a couple turns of freshly ground black pepper
- sprinkle of smoked paprika , optional
- 2 tablespoons finely chopped fresh herbs of your choice, optional (such as rosemary, oregano, or thyme) OR in lieu of the herbs, use 1 scallion diced
- If your baby potatoes are pretty small, just slice them in half. If they're on the larger size, you might need to quarter them. They should be 1-inch cubes.NOTE: If time permits, soak the potato cubes in cold water for at least 30 minutes before cooking. This removes excess starch, which prevents the potatoes from sticking together and helps achieve maximum crispness on the outside and a tender inside. Make sure to completely dry them after soaking and before adding the olive oil.
- Preheat oven to 425 degrees F with rack in the middle position. Lightly coat a large rimmed baking sheet with nonstick cooking spray or line with parchment paper.
- In a large mixing bowl, toss the potatoes, olive oil, garlic powder, salt, pepper, herbs and paprika (if using) until the potatoes are coated. (Don't worry if it seems like there isn't enough oil – there is!)
- Spread potatoes on the prepared baking sheet in a single layer with their flat edges against the pan.
- Roast in the oven for 25 to 30 minutes, stirring halfway through, until potatoes are golden and fork tender. (Time will depend on the size and freshness of the potatoes you're using.)
- Stir in the scallions, if using, and serve right away.