Go Back
+ servings
oven roasted potatoes served with ketchup
Print Recipe
4.60 from 10 votes

Oven Roasted Potatoes

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 a breakfast, lunch or dinner food.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: sides
Cuisine: American
Servings: 6 servings
Calories: 159kcal
Author: Dani Spies

Ingredients

  • 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)

Instructions

  • 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.
    seasoning potatoes in a large bowl
  • 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).
    placing potatoes on a baking sheet for roasting
  • Sprinkle salt over the top, serve and enjoy!
    serving oven roasted potatoes off of a baking sheet with a spoon

Video

Notes

Leftover potatoes: These 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.
Reheating 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.

Nutrition

Serving: 0.5cup | Calories: 159kcal | Carbohydrates: 27g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 203mg | Potassium: 641mg | Fiber: 3g | Sugar: 1g | Vitamin A: 3IU | Vitamin C: 30mg | Calcium: 19mg | Iron: 1mg