Oven Roasted Potato Recipe

When I worked in a restaurant, our prep chefs would spend each evening parboiling potatoes for the next morning. This made them soft on the inside, so the chefs could focus on frying the outside to crispy perfection the next day.

Luckily for us, oven-roasted potatoes are a lot less work. I’ve spent the past few weeks testing batch after batch of potatoes in the oven, and as a result, I’ve learned a few things that will give you excellent results every time.

1. Cut the potatoes into similar sizes. Pieces that are the same size will finish cooking at the same time. I aim for 1-inch pieces so they’ll cook faster.
2. The amount of potatoes per pan matters. One pound of potatoes doesn’t cook the same way that one and a half pounds of potatoes does in the same size pan. (The latter is my preference for a half-sheet size pan.) The outside of the potatoes won’t burn before the inside is tender that way.
3. You don’t need fancy spices to create amazing flavor. If you keep basic spices on hand, you’ll have everything you need for perfectly seasoned potatoes.

I’ll walk you through the process step by step, so you’ll get delicious results on your first try!

These roasted potatoes are everything you want in a side dish. With crispy outsides and perfectly tender insides, these flavorful potatoes will quickly become your favorite. They’re naturally gluten-free and vegan, too.

Since these potatoes are tossed and seasoned directly in the pan, you also won’t have a large bowl to clean later! 

Roasted Potatoes Oven Ingredients

Whether you have red potatoes, fingerlings, or Yukon gold potatoes on hand, practically any type of potato will work for this recipe. (Russet potatoes will need to be peeled for the best texture, though.)

You only need a few pantry staples for the perfect roasted potato seasoning:

• Dried thyme. This herb is a must when making comfort food. (Think: Thanksgiving turkey or chicken noodle soup.) It’s subtle, but it takes your recipe to restaurant-level.
• Garlic powder. Using powdered rather than fresh helps distribute the flavor more evenly.
• Salt. I always use fine sea salt (Real Salt brand), which tastes different than white table salt, so make sure you start with less if using a different variety.
• Black pepper. This slightly spicy ingredient adds a well-rounded flavor to your dish.

If you prefer, you can substitute the dried thyme with rosemary or use fresh herbs if you have them available. (Double or triple the amount when using fresh herbs since the flavor won’t be as concentrated.)

As written, this side dish pairs perfectly with baked chicken, meatloaf, steak, pork chops, burgers, and more! For a more Italian flavor, try using oregano or basil instead. 

How to Make Roasted Potatoes in the Oven

Step 1:

Preheat the oven to 425ºF. If you plan on cooking another item at the same time, such as baked chicken breasts, this recipe is adaptable to other temperatures, too. (See the FAQ section below for tips.)

Scrub the potatoes under running water to remove any dirt, then dry them well.

Cut them into roughly 1-inch chunks. If you prefer larger chunks, that’s fine, too! The most important thing is that the potato pieces are roughly the same size so they will cook evenly.

Step 2:

Transfer the potatoes to a large baking sheet. (I use a half-sheet size.) Drizzle them with extra-virgin olive oil, then sprinkle on the garlic powder, dried thyme, salt, and black pepper. 

Use your hands or a spatula to toss the potatoes until they are evenly coated in the oil and seasonings. Then spread them out into a single layer with the cut side of the potato touching the pan.

For the crispiest results, it’s best if none of the potatoes are touching each other.

Step 3:

Place the pan on a middle shelf in the oven to bake for 20 minutes at 425ºF. When the timer goes off, use a sturdy spatula to flip the potatoes over to brown evenly. 

Return the pan to the oven and cook for an additional 10 minutes. Once the potatoes are fork-tender, you’ll know they are done! 

Add any garnish you like, such as freshly chopped parsley or grated Parmesan cheese. Then serve them warm right away. Roasted potatoes will soften as they cool, so these are best directly from the oven. 

Store any leftovers in an airtight container in the refrigerator for up to a week.

Roasted Potato Serving Suggestions

• Serve these on the side with baked chicken breasts or any other protein.
• Make them as a breakfast side with scrambled tofu.
• Pair them with vegan meatloaf.
• Or perfectly baked salmon.
• They can even go into a breakfast bowl!

These potatoes have such a classic flavor that they can be served with almost any main course you can imagine.

Looking for something to serve these with? Try Air Fryer Salmon, Healthy Burgers, or Vegetarian Meatloaf for a delicious main course. 

If you try this oven roasted potatoes recipe, please leave a comment and star rating below letting me know how you like them!