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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.
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.
Table of Contents
Recipe ingredients
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
- 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.
- Spread on rimmed baking sheet and arrange potatoes cut-side down.
- Bake uncovered until brown spots begin to form on the potatoes, stirring occasionally, about 40 minutes.
Recipe tips and variations
- Yield: This recipe makes 4 (1-cup) servings.
- Storage: Store leftovers covered in the refrigerator for up to 4 days. Leftover potatoes are delicious in scrambled eggs and omelets.
- Make ahead: The potatoes can be cut and submerged in water in the refrigerator up to 24 hours in advance.
- More potato recipes: Love spuds? Try my Best Mashed Potatoes recipe, Twice Baked Potatoes, Air Fryer Baked Potatoes, Scalloped Potatoes, and Potato Pancakes.
Recipe FAQs
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.
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.
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.
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Oven Roasted Potatoes
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
- 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.
- Yield: This recipe makes 4 (1-cup) servings.
- Storage: Store leftovers covered in the refrigerator for up to 4 days. Leftover potatoes are delicious in scrambled eggs and omelets.
- Make ahead: The potatoes can be cut and submerged in water in the refrigerator up to 24 hours in advance.
Nutrition
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.
