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Back 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.
- 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.
- The amount of potatoes (per pan) matters. One pound of potatoes doesn’t cook the same way as one and a half pounds of potatoes in the same size pan. The latter is my preference for a half-sheet size pan. With the correct amount, the outside of the potatoes won’t burn before the inside is tender.
- 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!
Roasted Potatoes Oven Ingredients
- Potatoes. It’s best to use a waxy potato, such as red potatoes, fingerlings, or Yukon Golds. This way, you don’t need to peel them to get started! Russet potatoes need to be peeled first because their skin is so rough.
- Olive Oil. This is the oil we keep on hand the most, but any other should work, too.
- Pantry Spices. Just garlic powder, dried thyme, salt, and black pepper create an epic flavor.
Note: Garlic powder is available in two forms: powder and granules. I prefer the one that is more granulated, like fine salt, rather than the one that is fully powdered, almost like the texture of baking powder.
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 1.5 pounds of 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 approximately 1.5 tablespoons of extra-virgin olive oil, then sprinkle with 3/4 teaspoon garlic powder, 3/4 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper.
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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.
Note: If you would prefer to use an air fryer, check out my Crispy Air Fryer Potatoes recipe instead.
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.
Roasted Potatoes Recipe (In the Oven!)
Ingredients
- 1 ½ pounds red or Yukon gold potatoes
- 1 ½ tablespoons extra virgin olive oil
- ¾ teaspoon garlic powder
- ¾ teaspoon dried thyme
- ½ teaspoon fine sea salt , plus more to taste
- ¼ teaspoon ground black pepper
Instructions
- Preheat the oven to 425ºF. Scrub the potatoes under running water and pat them dry. Then slice into roughly 1-inch cubes. (It's okay if they are slightly larger than that, just keep them consistently sized so they will cook evenly.)
- Transfer the cut potatoes to a large, rimmed baking sheet. (I use a half-sheet size.) Drizzle the potatoes with the olive oil, then sprinkle on the garlic powder, thyme, salt, and black pepper. Use your hands to toss them well, directly in the pan, until every potato is well coated.
- Spread the seasoned potatoes out into a single layer. Make sure none of the potatoes are touching for the crispiest results, and have a cut-side of the potato directly touching the pan. (Don't use parchment paper for the crispiest results.) Bake at 425ºF for 20 minutes.
- When the timer goes off, remove the pan from the oven and use a sturdy spatula to flip the potatoes over. Spread them out again, moving the potatoes from the center of the pan towards the edges for even crisping. Bake for 10 more minutes, or until the potatoes are fork-tender.
- These potatoes will be very hot, but you can carefully taste-test one and add more salt, if needed. (You can add up to 1/4 teaspoon more salt, depending on the variety you use. Table salt is saltier than kosher salt, for example.) Serve right away for the crispiest results. Roasted potatoes will soften as they cool.
Notes
Nutrition
More Recipes to Try
If you try this oven-roasted potatoes recipe, please leave a comment and star rating below, letting me know how you like them!
Oven roasted potatoes recipe seems good, haven’t made them yet.Keep me on an email list so we can talk later, etc.