Easy Oven Roasted Potatoes Recipe
These crispy Oven Roasted Potatoes are the golden side dish every meal craves. Perfectly seasoned and roasted to perfection, they bring warmth and flavor to your table effortlessly.
Simple yet satisfying, each bite is fluffy inside with a deliciously crisp edge. Ideal for weeknight dinners or weekend feasts, they pair beautifully with just about anything.
What You’ll Need for Oven Roasted Potatoes
- Waxy potatoes – Yukon gold or mini red potatoes keep their shape and roast up creamy inside.
- Garlic cloves – Optional but they infuse the potatoes with mellow, roasted flavor.
- Extra-virgin olive oil – Helps the potatoes crisp up and adds rich, savory depth.
- Kosher salt – Enhances every bite and balances the natural starchiness.
- Ground black pepper – Adds gentle heat and earthy warmth.
- Dried or fresh rosemary – Optional, but its aromatic notes elevate each mouthful.
How to Make Oven Roasted Potatoes: Quick Overview
Start by heating your oven to 400°F and prepping a lined baking sheet for easy cleanup. Toss the cut potatoes and garlic cloves with olive oil, half the salt, pepper, and rosemary until coated.
Spread the potatoes cut-side down in a single layer. Roast for 45 to 55 minutes, tossing once and rotating the pan halfway through for even crisping. When golden and tender, sprinkle with the remaining salt and enjoy hot.
Tips & Tricks for Perfect Oven Roasted Potatoes
For extra crispiness, avoid overcrowding your baking sheet—use two pans if needed. Cut the potatoes evenly so they roast at the same rate, and always place them cut-side down to maximize that golden crust.
Try swapping rosemary for thyme, smoked paprika, or your favorite seasoning blend. For a spicier kick, toss in a pinch of cayenne or red pepper flakes before roasting.
Storing & Reheating Oven Roasted Potatoes
Store leftover potatoes in an airtight container in the refrigerator for up to four days. To reheat, spread them on a baking sheet and warm them in a 350°F oven until heated through—this keeps them crispy instead of soggy.
Avoid freezing roasted potatoes as they tend to become mealy after thawing. For best results, enjoy these potatoes freshly roasted or reheated in the oven for that perfect crunch every time.
Easy Oven Roasted Potatoes Recipe
Ingredients
- ½ teaspoon dried rosemary or 1 tablespoon finely minced fresh rosemary optional
- 1 ½ pounds waxy potatoes skins scrubbed, cut into 1-inch pieces (mini red, yellow Yukon gold, or russet)
- ¼ teaspoon ground black pepper
- 6 whole garlic cloves peeled (optional)
- ¾ teaspoon kosher salt divided
- 2 tablespoons extra-virgin olive oil
Instructions
- Position an oven rack in the center and set the oven to preheat at 400°F. Prepare a large rimmed baking sheet by lining it with parchment paper or a silicone baking mat for effortless cleanup. Arrange the potatoes and garlic cloves, if using, in the middle of the baking sheet. In a separate bowl or measuring cup, whisk the olive oil together with ½ teaspoon of the kosher salt, black pepper, and rosemary. Drizzle this mixture over the potatoes and garlic. Thoroughly toss until all pieces are coated, then spread them out in a single layer with the cut sides facing down. Place in the oven and roast for 45 to 55 minutes, turning the potatoes once and rotating the baking sheet 180° midway through roasting, until the potatoes are deeply golden and crisp. Remove from the oven, scatter the remaining ¼ teaspoon kosher salt over the potatoes, allow them to rest briefly, then serve immediately while hot.
Notes
To Reheat: Warm the potatoes on a baking sheet in an oven preheated to 350°F until heated through.
