These oven roasted potatoes are a delicious, easy side dish. They’re simple enough to make on weeknights and flavorful enough to add to a holiday dinner. No matter when you serve them, they’ll be a hit. Here’s why: I don’t consider myself much of a potato person, but even I can’t help eating these roasted potatoes straight off the sheet pan. Trust me, you’ll love them too!
How to Roast Potatoes
The first step in this roasted potatoes recipe is chopping the potatoes. Cut them into consistent 1-inch pieces so that they cook evenly. If your potatoes vary widely in size, you may not chop all of them the same way. For example, you may halve smaller potatoes and quarter larger ones. I don’t recommend using russet potatoes here. With their dry, fluffy texture, they’re better suited to making baked potatoes and French fries. No need to peel the potatoes. In fact, I suggest that you don’t! The potato skins help the outsides of the potatoes crisp up in the oven.
Next, season the potatoes. Place them on a baking sheet lined with parchment paper, and toss them with olive oil, salt, and pepper. (Tip: A pinch of garlic powder is tasty too!) Arrange them in a single layer, leaving a little space between potatoes. Flip them so that they are cut side down. Roast the potatoes in a 425°F oven until they’re tender and golden brown around the edges.
I find that potatoes cut into 1-inch pieces take 20 minutes to 30 minutes at 425°F. The exact timing may vary depending on the size, type, and freshness of the potatoes you’re using. They’re ready when they’re fork-tender in the middle and browned around the edges. Let them cool slightly, and then, while they’re still warm, toss them with the dressing. Season to taste, garnish with chopped parsley, and serve!
Oven Roasted Potatoes Tips
Use convection bake if you have it. When an oven is on its convection setting, air circulates constantly throughout it, which is ideal for getting crisp, golden brown edges on roasted vegetables. If you use it, start checking your potatoes earlier than you would otherwise, as it often shortens cook times. Don’t crowd the potatoes on the baking sheet. For the best results, spread the potatoes in a single layer with a little space around each one. If they’re too crowded, they’ll steam in the oven instead of becoming golden brown and crisp. Place them cut side down so that they make direct, sustained contact with the hot pan. They’ll brown beautifully! Dress them while they’re warm. The warm potatoes will soak up the rich, tangy flavors of the dressing, making for an extra-delicious final dish.
Pair them with your favorite protein and a green salad for a simple weeknight meal. Or serve them for a holiday dinner alongside classics like stuffing and green bean casserole.
More Favorite Potato Recipes
If you love these oven roasted potatoes, try one of these delicious potato recipes next:
Best Mashed Potatoes Scalloped Potatoes Hasselback Potatoes Roasted Sweet Potatoes
Craving more roasted veggies? Try my roasted broccoli, roasted Brussels sprouts, or roasted carrots!
