Home > Side Dishes > Roasted Potatoes Roasted Potatoes April 20, 2020 | 3 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. These Roasted Potatoes are a favorite, tossed in oil and spices, then roasted for a crispy exterior and fluffy interior. Serve these tasty potatoes with almost anything! They’re perfect alongside homemade Hamburgers, Short Ribs, or Honey-Garlic Chicken Thighs. Best Roasted Potatoes We just can’t get enough of potatoes, in every way you can cook them. These mashed potatoes? Incredible! Smashed Potatoes, Twice-Baked Potato Casserole, and Creamed Potatoes?! Can’t live without ’em. And these Roasted Potatoes? They’re the absolute best! These potatoes have that perfect crispy outside and fluffy inside, kinda like fries but better for you. They’re cheap to make, super filling, and go with pretty much anything! Roasted Potatoes Ingredients Baby gold potatoes: These are ideal for their buttery texture and thin, crispy skin. Olive Oil: Oil enhances flavor and crispiness. Use extra virgin for maximum results! Garlic and onion powder: These add a savory depth of flavor. Paprika: Go with regular paprika unless you want a warmer feel–then use smoked paprika. Salt and pepper: S&P are basic but essential. Add to taste. Thyme: Add some freshness! You can also substitute with rosemary or oregano. How To Make Roasted Potatoes Preheat: Heat the oven to 400°F. Prepare potatoes: Arrange cut potatoes on a baking sheet. Season: Coat with oil and seasonings, and then spread out. Bake: Bake 30 minutes, toss, then bake for 25-30 more minutes. Crisp up: For extra crispiness, flip the cut side down. Garnish and serve: Cool slightly, add garnishes if desired, and serve. Recipe Tips Cut potatoes into even ½-inch pieces for even roasting and crispiness. Use high oven heat for perfect caramelization. (Test your oven temperature.) Grate Parmesan cheese finely with a microplane for optimal melting. QUICK TIP Make sure you cut the potatoes into similar-sized pieces. That way, they’ll all be tender at the same time. There’s nothing more disappointing than biting into a hard, undercooked potato! Roasted Potatoes FAQs What’s the best potato type? We recommend Yukon gold potatoes for their creamy, buttery flavor and delicate skin. How do you prevent Soggy Potatoes Use a large sheet pan to avoid overcrowding. Line the pan with parchment paper for even roasting. Toss potatoes during baking for even crispiness. Why not soak potatoes? Soaking removes excess starch for crispiness– but it isn’t necessary for this recipe. Should you boil potatoes before roasting? It’s not needed if you cut them evenly and use high oven temperature. Do you cover the potatoes in the oven? Never cover the pan; it causes steaming rather than roasting. [/quicktip] Did you know that potatoes will tell you when it’s time to flip? When the browning is complete on one side, potatoes will be easy to turn with a spatula. If they stick and don’t want to lift, that’s a potato’s way of telling you that they need more time to bake! [/quicktip] STORAGE What To Do With Leftovers Storing: These potatoes are best when they’re hot and fresh. Store cooled leftovers in the fridge, in an airtight container, for up to five days. Reheating: Bake at 450°F for 5-6 minutes with a little oil. (If you want to keep ’em crispy, avoid the microwave). What To Serve With Roasted Potatoes Meats: Potatoes pair well with chicken, steak, pork chops, lamb. Seafood: Try them with salmon, shrimp, and light fish. Salads: Complement with a garden salad, Caesar, or Italian salad. Eggs: Potatoes and eggs are a classic for breakfast or brunch. Burgers and Sandwiches: Ideal as a side. Soups and Stews: These go well with hearty soups. Dips: Serve with sour cream, aioli, or spicy dips. More Potato Recipes: Au Gratin Potatoes Roasted Sweet Potatoes Funeral Potatoes Sausage and Potatoes Skillet Meal Crockpot Mashed Potatoes FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Roasted Potatoes 5 from 4 votes - Review this recipe These Roasted Potatoes are a favorite, tossed in oil and spices, then roasted for a crispy exterior and fluffy interior. SAVE TO RECIPE BOX Print Recipe Roasted Potatoes 5 from 4 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe These Roasted Potatoes are a favorite, tossed in oil and spices, then roasted for a crispy exterior and fluffy interior. Course Appetizer, Side Dish Cuisine American, Vegetarian Keyword Roasted Potatoes Prep Time 15 minutes minutes Cook Time 1 hour hour Total Time 1 hour hour 15 minutes minutes Servings 6 -8 as a side Chelsea Lords Calories 197kcal Author Chelsea Lords Cost $5.23 EquipmentSheet pan and metal spatula Ingredients▢ 2 pounds baby gold potatoes (unpeeled), cut in half (Note 1) (5-1/2 cups once cut)▢ ¼ cup olive oil▢ 1 teaspoon each: garlic powder & onion powder▢ 1½ teaspoons paprika (smoked if preferred)▢ Salt and pepper (recommend 1 tsp salt & 1/2 tsp pepper)▢ 3 sprigs of fresh thyme, optional▢ Optional: finely chopped parsley or fresh thyme leaves OR finely grated Parmesan InstructionsPREP: Preheat oven to 400°F (205°C). Line a large baking sheet with parchment paper. Ensure the potatoes are cut into halves or quarters, aiming for uniform 1½-inch pieces.ASSEMBLE: Add the cut potatoes to the pan. Drizzle on oil and sprinkle on the seasonings. Toss everything well to evenly coat the potatoes. Spread them out in a single layer, making sure they don’t overlap. If using thyme sprigs, arrange them evenly between potatoes.ROAST: Bake for 30 minutes. Remove and toss with a metal turner (See Note 2). Return to the oven for another 25-30 minutes or until potatoes are golden and tender (easily pierced with a fork). If you want extra crispy potatoes, arrange so the cut side touches the tray after flipping. ENJOY: Once done, remove from the oven and toss again. Allow to cool slightly before adding fresh herbs or grating Parmesan cheese on top (use a microplane). Serve and enjoy! Video Recipe NotesNote 1: Potatoes: We prefer baby gold potatoes, but any small potatoes with tender skin will work. Cut all of the potatoes to approximately the same size for even cooking. Note 2: Sticking: If the potatoes stick to the pan and don't flip easily, they just need more cooking time. They will release more easily once sufficiently cooked. Nutrition FactsServing: 1serving | Calories: 197kcal | Carbohydrates: 27g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 10mg | Potassium: 648mg | Fiber: 4g | Sugar: 1g | Vitamin A: 249IU | Vitamin C: 30mg | Calcium: 19mg | Iron: 1mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
