Name: Roasted Potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 pounds potatoes (Yukon Gold, red, or russet), chopped into chunks; 2 tablespoons olive oil; 2 cloves garlic, minced (or 1 teaspoon garlic powder); 1 tablespoon fresh herbs or 1 teaspoon dried herbs (such as rosemary, thyme, or parsley); 1 teaspoon salt; 1/2 teaspoon black pepper

Jump to Recipe·Leave a Review

Golden, crispy, and loaded with flavor, these roasted potatoes are the ultimate side dish. Whether I’m serving them next to a juicy roast chicken, a grilled steak, or even scrambled eggs, they never disappoint. Simple ingredients and a hot oven are all I need to turn ordinary potatoes into an irresistible dish that everyone asks for again and again.

Why You’ll Love This Recipe

I love how roasted potatoes strike that perfect balance between crispy outsides and fluffy, tender insides. This recipe is incredibly easy to prepare, using just a handful of pantry staples, but the end result is anything but basic. It’s endlessly customizable, too—I can toss in different herbs or spices to suit whatever meal I’m making. Whether it’s a weeknight dinner or a holiday spread, these roasted potatoes always fit right in.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Potatoes (Yukon Gold, red, or russet work great)
Olive oil
Garlic (minced or powder)
Fresh or dried herbs (such as rosemary, thyme, or parsley)
Salt
Black pepper

Directions

I start by preheating my oven to 425°F (220°C) and lining a baking sheet with parchment paper or foil for easy cleanup.
Then, I wash and chop the potatoes into even-sized chunks to make sure they cook uniformly.
In a large bowl, I toss the potatoes with olive oil, garlic, herbs, salt, and pepper until they’re well coated.
I spread them out on the baking sheet in a single layer, making sure there’s a bit of space between each piece for better crisping.
I roast them in the oven for about 25–35 minutes, flipping halfway through, until they’re golden brown and crispy on the edges.
Once done, I sprinkle on some extra herbs or a pinch of flaky salt and serve them hot.

Servings and timing

This recipe serves about 4 people as a side dish. The total cooking time is around 40 minutes, including 10 minutes of prep and 30 minutes in the oven.

Variations

Sometimes I like to switch things up depending on the mood or main dish. I might add smoked paprika for a subtle heat, parmesan cheese for a savory crunch, or a splash of lemon juice for brightness. For a Mediterranean twist, I’ll toss in olives and crumbled feta after roasting. If I’m going for something hearty, I mix in cooked bacon or sausage.

storage/reheating

I store leftover roasted potatoes in an airtight container in the fridge for up to 4 days. To reheat, I spread them on a baking sheet and pop them in a 400°F oven for 10–15 minutes until they’re crispy again. The microwave works too, but they won’t have the same crunch. I avoid freezing them because the texture gets too mushy when thawed. Roasted Potatoes

FAQs

How do I make roasted potatoes extra crispy?

I make sure the potatoes are dry before tossing them in oil and give them plenty of space on the baking sheet. High heat and flipping halfway through roasting help a lot too.

Can I use sweet potatoes instead?

Yes, I sometimes swap in sweet potatoes. They roast up beautifully, though they won’t get quite as crispy as regular potatoes due to their higher sugar content.

Do I need to peel the potatoes?

Not at all. I like to leave the skins on for extra texture and nutrients, but peeling them works fine too if that’s what I’m after.

Can I roast potatoes ahead of time?

I can roast them ahead and reheat them in the oven, though they’re best served fresh. To save time, I sometimes prep and season them in advance, then roast right before serving.

What are the best potatoes for roasting?

I find Yukon Golds to be the best—they hold their shape and get nice and creamy inside. Red potatoes are great too, while russets get the crispiest edges but can fall apart more easily.

Conclusion

There’s nothing quite like a batch of golden, crispy roasted potatoes to round out a meal. They’re simple, flavorful, and endlessly adaptable to whatever I’m cooking. Once I’ve tried them homemade, it’s hard to ever go back to the frozen kind. Whether for breakfast, lunch, or dinner, these potatoes always hit the spot.