Oven roasted potatoes are a simple side dishes that never let you down. They are fuss free, endlessly versatile, and pair beautifully with just about any main dish. Crispy on the outside with soft, creamy centers, these roasted potatoes are proof that simple ingredients can still deliver big flavor.
Roasting potatoes has always been one of my favorite ways to prepare them. It is easy, reliable, and perfect for busy weeknights when you want something homemade without a lot of effort.
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Winter is wrapping up and spring is peaking around the corner. Which means it is potato planting season here in East Texas. I just got my potatoes planted this week and I'm already dreaming of harvesting loads of potato. These Rosemary Roasted Potatoes are always my go-to when I harvest my first basket of potatoes.
Best Potatoes for Roasting
You can roast any type of potato. I tend to reach for waxy varieties like Yukon gold or red potatoes. Yukon Gold potatoes have a lovely buttery texture and thin skins, so there is no need to peel them. That alone saves time, which I always appreciate.
Russet potatoes and even sweet potatoes also roast beautifully. Just be sure to cut them into evenly sized pieces so everything cooks at the same rate.
Related: Fried Potatoes, Mashed Potatoes, Potato Wedges
Preparing Potatoes for Roasting
Start by rinsing the potatoes well and patting them completely dry. Dry potatoes are key to getting that golden, crispy exterior since the oil and seasonings stick better.
- Waxy potatoes like Yukon golds or reds should be quartered.
- Russet potatoes should be peeled and cut into about 2-inch pieces.
Keeping the pieces uniform helps them roast evenly.
How To Make Roasted Potatoes
Step 1
Cut into 2" pieces and place on a parchment lined baking sheet.
Step 2
Toss with oil and seasonings. Spread out into an even layer.
Step 3
Place in a preheated 425°F oven and roast for 30-35 minutes or until fully cooked. Enjoy!
See the recipe card below for the full recipe.
Utilizing Leftover Roasted Potatoes
I love using leftovers whenever I can to create a new dish. Here are a few ways that I have found to use leftover roasted potatoes.
- Leftover roasted potatoes are delicious cut up and added to breakfast tacos or casseroles.
- I like to make a breakfast hash with leftover roasted potatoes. Just sauté some peppers and onions, bacon or sausage and add the potatoes. Cook a couple of eggs over easy and dig in.
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📖 Recipe
Roasted Potatoes
Ingredients
- 2 pounds yukon gold potatoes or red skinned potatoes
- 1 ½ teaspoons salt
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- To Taste pepper
- As Needed drizzle olive oil
Instructions
- Preheat oven to 425°F and line a baking sheet with parchment paper. Rinse and pat dry the potatoes. Quarter the potatoes and spread them out in a single layer on the baking sheet.
- Drizzle with oil, enough to lightly coat the potatoes. Sprinkle the seasonings all over the potatoes and toss to evenly coat the potatoes.
- Place in the preheated oven and roast for 30-35 minutes, flipping the potatoes halfway through to evenly cook them. Enjoy!
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