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Oven roasted potatoes taste like a dish you’d get at a restaurant, but they are surprisingly easy to make at home. All you need is a few pantry staples to get started!

oven roasted potatoes on a white plate with a side of ketchup.

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! 

Ingredients You’ll Need

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.)

A simple combination of dried thyme, garlic powder, salt, and black pepper will make your potatoes taste amazing and evenly seasoned.

Yukon gold potatoes near bottles of seasoning and olive oil.

You can swap the dried thyme for rosemary, if you prefer, or use fresh herbs if you have them on hand. (Double or triple the amount when using fresh, 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! If you want more of an Italian flavor, try using oregano or basil, instead. 

Air Fryer tip

If you would prefer to use an air fryer, check out my Crispy Air Fryer Potatoes recipe instead.

How to Roast Potatoes in the Oven

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.

cut potatoes on cutting board and on pan with seasonings.

Transfer the potatoes to a large baking sheet. (I use a half-sheet size.) Drizzle them with the 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. It’s best if none of the potatoes are touching each other for the crispiest results.

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 so they can brown evenly. 

potatoes on the pan before and after roasting.

Return the pan to the oven to cook for 10 more 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.

oven roasted potatoes on a baking sheet with a spatula.

Frequently Asked Questions

Can I use a different oven temperature?

Yes, this recipe is flexible, so if you already have your oven heated to 400ºF to bake chicken, you can roast these potatoes on a different shelf at the same time. They should still be done in about 30 to 35 minutes. If your oven is heated to 350ºF, the potatoes may need to cook for closer to 40 minutes.

Do potatoes need to be soaked?

Soaking potatoes tends to create crispier baked french fries, so in theory, it could create crispier roasted potato chunks, too. However, it’s not necessary for this recipe. 

How can you reheat roasted potatoes?

Reheat chilled potatoes on a baking sheet in the oven for 8-10 minutes at 350ºF. Or pop them in the air fryer for 5 minutes at 350ºF. Reheated potatoes will not be as crispy as the day you make them, so they don’t work well as a make-ahead side dish.

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

oven roasted potatoes on a white plate with a side of ketchup.

Oven Roasted Potatoes Recipe

These roasted potatoes turn out incredibly flavorful using ingredients that you already have in your pantry. They are crispy on the outside and perfectly tender on the inside, and taste like they came from a restaurant!
prep10 mins cook30 mins total40 mins
Servings:4

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 information is for a quarter of this recipe, but you can stretch it to 6 servings if needed. This information is automatically calculated and is just an estimate, not a guarantee.
Reheat Tip: Reheat the potatoes in a 350ºF oven for 8 to 10 minutes. Or you can reheat in an air fryer for roughly 5 minutes at 350ºF. The potatoes will not be as crispy as they were fresh, so don’t plan on making these ahead of time if you’re serving guests.

Nutrition

Calories: 180kcal | Carbohydrates: 30g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 301mg | Potassium: 726mg | Fiber: 4g | Sugar: 1g | Vitamin A: 11IU | Vitamin C: 34mg | Calcium: 25mg | Iron: 2mg
Course: Side Dish
Cuisine: American
Keyword: oven roasted potatoes

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

Megan Gilmore leaning on her white countertop.

Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned best-selling cookbook author. I create healthy recipes made with simple ingredients to make your life easier.

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Comments

  1. Oven roasted potatoes recipe seems good, haven’t made them yet.Keep me on an email list so we can talk later, etc.