Oven Roasted Potatoes

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These Oven Roasted Potatoes are an simple, delicious side dish that goes with everything from everyday family meals to special holiday feasts. You’ll love how crispy they get in the oven, and you can customize the herbs to your favorites.

A baking sheet with oven roasted potatoes.

Potatoes are a budget-friendly, nutrient-dense, tasty side dish. I enjoy them all ways, but roasting is one of my favorites. The high temperature makes the edges crispy and golden brown, and the insides stay soft and tender.

I always leave the skins on because I like the rustic presentation (and I hear most of the nutrients are in the skin) and because it’s just easier that way. Cube the potatoes, dress them in olive oil and some salt and pepper, and add herbs and spices, or even shredded cheese, if you want to.

Some people swear by extra steps like soaking the cubed potatoes overnight and/or par-boiling them before roasting. I have no issue with either of these steps, and you can incorporate them if you have the time. For me, I tend to roast the potatoes straight from raw for the time-savings and because I enjoy their texture that way.

Pair leftover roasted potatoes with a couple of fried eggs and your favorite hot sauce for a fantastic breakfast the next day.

Recipe ingredients

Labeled ingredients for oven roasted potatoes.

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

Ingredient notes

  • Potatoes: I love the clean flavor and starchy texture of Russet potatoes, but you can use whatever variety you prefer. Just cut them into chunks of a similar size. Leave the skins on for a rustic side dish.
  • Herbs: I love the combo of rosemary and thyme and their sturdy nature holds up well to roasting. More delicate herbs such as chives or parsley are delicious too, but should be added after roasting so they don’t scorch.

Step-by-step instructions

  1. Preheat oven to 400 degrees. In a large bowl, combine potatoes, garlic, fresh herbs, and salt and pepper (I like 1 teaspoon salt and ½ teaspoon pepper). Drizzle with olive oil and toss until evenly coated.
Cubed, raw, potatoes in a bowl with olive oil and seasonings.
  1. Spread on rimmed baking sheet and arrange potatoes cut-side down.
Potatoes before being roasted in the oven on a baking sheet.
  1. Bake uncovered until brown spots begin to form on the potatoes, stirring occasionally, about 40 minutes.
A baking sheet with oven roasted potatoes.

Recipe tips and variations

A plate with chicken slices, roasted potatoes, peas and carrots.
Oven-roasted potatoes with Rotisserie Chicken and Peas and Carrots.

Recipe FAQs

Will my minced garlic scorch in the oven?

Sliced, minced, and chopped garlic burns much more easily than whole cloves. However, in this recipe, we use a generous amount of olive oil which protects the garlic. It won’t burn, even in a 400-degree oven for 40 minutes.

Is it necessary to boil spuds before roasting?

No, you do not need to boil your potatoes before you roast them. Doing so will allow your potatoes to roast faster, and the resulting texture of the potato flesh will be creamier. But personally, I prefer to roast them straight from raw.

Is it necessary to soak potatoes in water before roasting?

No, you do not need to soak your potatoes in water before roasting. Soaking potatoes in water helps remove excess starch and helps maximize crispness, but you will be fine without this step.

Favorite mains for potatoes

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Oven roasted potatoes on a baking sheet.

Oven Roasted Potatoes

These Oven Roasted Potatoes are an simple, delicious side dish that goes with everything from everyday family meals to special holiday feasts. You'll love how crispy they get in the oven, and you can customize the herbs to your favorites.
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 4 servings (1 cup each)
Course Side Dish
Cuisine American
Calories 332
5 from 2 votes

Ingredients 

Instructions 

  • Preheat oven to 400 degrees. In a large bowl, combine potatoes, garlic, and herbs. Drizzle with olive oil and toss until evenly coated.
  • Spread on rimmed baking sheet and arrange potatoes cut-side down. Sprinkle with salt and pepper (I like 1 teaspoon salt and ½ teaspoon pepper).
  • Bake uncovered until brown spots begin to form on the potatoes, stirring occasionally, about 40 minutes.

Notes

  1. Potatoes: I love the clean flavor and starchy texture of Russet potatoes, but you can use whatever variety you prefer. Just cut them into chunks of a similar size. Leave the skins on for a rustic side dish.
  2. Herbs: I love the combo of rosemary and thyme and their sturdy nature holds up well to roasting. More delicate herbs such as chives or parsley are delicious too, but should be added after roasting so they don’t scorch.
  3. Yield: This recipe makes 4 (1-cup) servings.
  4. Storage: Store leftovers covered in the refrigerator for up to 4 days. Leftover potatoes are delicious in scrambled eggs and omelets.
  5. Make ahead: The potatoes can be cut and submerged in water in the refrigerator up to 24 hours in advance.

Nutrition

Serving: 1cupCalories: 332kcalCarbohydrates: 37gProtein: 9gFat: 17gSaturated Fat: 4gCholesterol: 9mgSodium: 242mgPotassium: 1055mgFiber: 4gSugar: 3gVitamin A: 114IUVitamin C: 20mgCalcium: 176mgIron: 2mg
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Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.

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