Oven Roasted Potatoes are a kitchen staple and a go-to side dish. In this recipe, baby potatoes are perfectly seasoned and roasted until golden brown with crisp edges. These simple potatoes pair fabulously with a variety of meals and work well as breakfast, lunch, or dinner food. I will warn you, though, these taters are super addicting!
Potatoes are one of the most versatile foods and a beloved staple in the American diet. While the majority of potatoes in the USA are enjoyed in the form of french fries, these easy, oven-roasted potatoes are just as good! They’re simply seasoned with just a few spices with the option to add fresh garlic and herbs if you want to add some extra flair.
They’ve got a nice crispy exterior and soft, pillowy interior — basically, everything we love about fries but without all the oil and deep-frying. Additionally, roasted potatoes are inexpensive to make and super satisfying. They can be served with just about anything, from hamburgers to eggs, grilled chicken, or fish! I especially love them with this garlic yogurt dipping sauce on the side!
Aside from being super delicious and a guaranteed crowd-pleaser, you’ll love that this recipe requires very minimal ingredients. Here’s what you’ll need:
- Baby potatoes – I recommend using Yukon gold potatoes for extra crispiness and wonderful flavor, but you could also use red potatoes (or really any potato you have on hand!)
- Avocado oil – We’re using 2 tablespoons of avocado oil to roast the potatoes to crispy perfection. Avocado oil has a hiogh smoke point and is great for high heat cooking.
- Seasonings – These potatoes are simply seasoned with sea salt, black pepper and garlic powder. But, be sure to read the recipe card to learn about how to make your roasted potatoes extra crispy!
How to Make Oven Roasted Potatoes
These are SO flavorful and super easy! Here’s the simple process (you’ll find the full, printable recipe in the recipe card).
- Prep. Pre-heat oven to 425ºF. Rinse and scrub potatoes under cold water, pat dry. Cut the potatoes into quarters or in half, depending on their size.
- Season. Transfer the potatoes into a large bowl and season with avocado oil, pepper, garlic powder (don’t salt them yet!) and toss to coat. If desired, toss in a 6-8 unpeeled cloves of garlic and a few sprigs of fresh thyme or rosemary for even more flavor.
- Roast. Arrange the potatoes, cut side down, on a rimmed baking sheet coated with cooking spray. Roast for 20 minutes or until the bottoms are brown and crispy. Turn the potatoes with a spatula and continue roasting for another 10-15 minutes, until crispy on the outside and creamy and soft on the inside.
- Salt. Once the potatoes are done, finish them a good quality sea salt. This is my favorite everyday salt! Salting the potatoes at the end makes for extra crispy potatoes, so good!
Tips for Recipe Success
Here are some tips to make sure you serve up perfectly crispy potatoes every time!
- Give your potatoes space. Make sure that your potatoes are in one layer; if they’re overlapping on the pan, they will steam rather than roast and not become crispy.
- Bake potatoes in a hot oven. We’re baking these delicious gems at 425 degrees farenheit, so that they can really crisp up!
- Serve immediately. Oven roasted potatoes are best served hot out of the oven. As they cool, they will begin to soften. Any leftovers will stay fresh in the refrigerator for up to 3 to 5 days. See below for the best way to reheat your potatoes.
Yes, these crispy oven-roasted potatoes are delicious warm straight from the oven with just salt, pepper and garlic powder, but here are some ideas if you want to change up the flavor.
- Spicy. Add a kick of heat and season your potatoes with spices such as Cajun spice, a little cayenne pepper, smoked paprika, seasoned salt or even chili powder.
- Taco seasoning. Make my homemade taco seasoning or use store-bought to give these potatoes bold, zesty flavor.
- Cheese. Sprinkle these potatoes with about 1/4 cup finely grated fresh parmesan cheese before roasting.
- Fresh herbs. Season your potatoes with about 2 tablespoons chopped fresh herbs such as parsley, dill, basil or a few sprigs of thyme or rosemary.
- Dried herbs. Italian seasoning is a blend of dried herbs that includes basil, oregano, rosemary and parsley. Use about 1/2 to 1 teaspoon in addition to the garlic powder or omit the garlic powder and just use the Italian seasoning. Feel free to use 1/4 to 1/2 teaspoon of any favorite dried herbs.
What to Serve with Roasted Potatoes
- Roasted potatoes are an easy, delicious side dish that complements just about any meat-filled main course. Serve them alongside beef roast, ham, pork tenderloin, turkey, roasted chicken, grilled steak or baked salmon!
- They’re great stuffed in a breakfast burrito or served for breakfast in place of traditional hash browns, alongside your favorite omlette.
- These potatoes are an amazing alternative to French fries and work well with any dishes you’d enjoy fries with.
How to Store Roasted Potatoes
Oven-roasted potatoes are best enjoyed immediately. Over time, they start to lose texture and flavor. If you do have leftovers, let them cool to room temperature and then store them in an airtight container in the fridge for 3 to 5 days.
How to Reheat Leftover Potatoes
To reheat leftover potatoes, re-bake the potatoes until they’re firm and crisp. Spread the potatoes on a baking sheet, drizzle them with a touch more oil, and bake them at 450 degrees for 5-6 minutes or until crispy. I wouldn’t recommend the microwave as it tends to make the potatoes even softer.
Alternatively, you can also reheat them on the stove top. Simply add them to a cast-iron skillet (or your favorite non-stick pan) with a kiss of olive oil, and cook until crispy and warmed through.
More sides you’re sure to love:
If you make and enjoy this Oven Roasted Potatoes recipe, be sure to leave a comment and ★ rating below letting me know how they turned out. Your feedback is so helpful for me and our Clean & Delicious community (thank you!).
Oven Roasted Potatoes
- 2 pounds baby potatoes I recommend Yukon Gold
- 2 tablespoon avocado oil
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sea salt
- *optional: a handful of garlic cloves still in their skin, a few springs of fresh thyme and/or rosemary (or a 1/4-1/2 teaspoon dried herbs)
- Pre-heat oven to 425ºF. Rinse and scrub potatoes under cold water, pat dry. Cut the potatoes into quarters or in half, depending on size. Transfer the potatoes into a large bowl and season with avocado oil, pepper, garlic powder and toss to coat (do not add the salt yet!). If desired, toss in 6-8 unpeeled cloves of garlic and a few sprigs of fresh thyme and/or rosemary.
- Arrange the potatoes, cut side down, on a rimmed baking sheet coated with cooking spray. Roast for 20 minutes or until the bottoms are brown and crispy. Turn the potatoes with a spatula and continue roasting for another 10-20 minutes (until crispy on the outside and creamy and soft on the inside).
- Sprinkle salt over the top, serve and enjoy!