Name: The Best Oven Roasted Potatoes Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 2 pounds Yukon Gold or russet potatoes, cut into 1-inch chunks; 3 tablespoons olive oil; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 1 teaspoon garlic powder; 1 teaspoon paprika (smoked or sweet); 1 tablespoon fresh rosemary or thyme, chopped (optional)

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Introduction

Oven roasted potatoes are a classic side dish that’s crispy on the outside and tender on the inside. This recipe uses simple ingredients and a quick parboil step to ensure perfectly golden, flavorful potatoes every time. It’s an easy way to elevate any meal.

A white oval plate is filled with many small, halved roasted potatoes that have a golden brown grilled surface, mixed with some softer, lighter yellow insides showing where they are cut. The potatoes are sprinkled with green herbs, adding a fresh touch. The plate is placed on a wooden table next to a green and white cloth and silver cutlery. In the background, there are faint blurred shapes of a fork and small white bowls, all on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds Yukon Gold or russet potatoes, cut into 1-inch chunks
3 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon paprika (smoked or sweet)
1 tablespoon fresh rosemary or thyme, chopped (optional)

Instructions

Step 1: Cut the potatoes into even 1-inch bite-sized chunks to ensure they cook evenly and get nicely crispy.
Step 2: Place the potato chunks in salted water and boil for 7–8 minutes until they start to soften on the edges. Drain well and let them sit in a colander for a few minutes to dry.
Step 3: In a large bowl, toss the warm potatoes with olive oil, kosher salt, black pepper, garlic powder, and paprika until every piece is coated.
Step 4: If using, add the chopped fresh rosemary or thyme and mix gently with a silicone spatula.
Step 5: Preheat your oven to 425°F (220°C) and place a baking sheet lined with parchment paper inside to heat up.
Step 6: Spread the potatoes out on the hot baking sheet in a single layer for even roasting.
Step 7: Roast for 20 minutes, then flip the potatoes and roast for an additional 15–20 minutes until they are golden brown with crispy edges and a fluffy interior.

Tips & Variations

For extra crispy potatoes, make sure not to overcrowd the baking sheet so the potatoes roast evenly.
Try adding parmesan cheese or a squeeze of lemon juice after roasting for a different flavor twist.
You can swap the fresh herbs for dried if needed; just use about one-third the amount.
Use sweet potatoes for a sweeter, softer alternative with a similar cooking method.

Storage

Store leftover roasted potatoes in an airtight container in the refrigerator for up to 3 days. Reheat them in a hot oven at 400°F (200°C) for 10–15 minutes to bring back their crispiness. Avoid microwaving as it can make them soggy.

How to Serve

A baking tray lined with light brown parchment paper holds many small roasted baby potatoes cut in halves. Each potato half shows a golden-yellow inner flesh with a slightly crispy outer skin, speckled with black pepper and herbs. The potatoes appear well roasted, with some parts showing a light brown crust and a few reddish seasoning spots. The tray is placed on a surface with a white marbled texture, and the photo is taken at a slight angle to capture the depth and texture of the potatoes. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen potatoes for this recipe?

Fresh potatoes work best for roasting because they hold their texture well. Frozen potatoes tend to become mushy when roasted and are not recommended.

Do I have to parboil the potatoes before roasting?

Parboiling helps soften the potatoes slightly and creates a rough surface that crisps up beautifully in the oven. Skipping this step may result in less crispy, unevenly cooked potatoes.