I love how easy these roast potatoes are to make. This recipe delivers perfectly golden-brown, crispy potatoes that will be a hit, whether it’s a Tuesday night or Thanksgiving dinner. Use any type of potato in this recipe, but Yukon Gold’s are my favorite.
Key Ingredients
Potatoes: I love roasting Yukon Gold potatoes because they get super creamy in the middle, but you can use this roasted potatoes recipe for any potato. Try roasting russets, fingerlings, red, or baby potatoes. Oil: Since we roast our potatoes at a pretty high temperature, I like using a high-heat oil. Avocado oil is my favorite for this recipe. Salt and pepper: Potatoes can take a good amount of seasoning, so be generous with your salt and pepper before roasting. Smoked Paprika: My secret ingredient for the tastiest roasted potatoes! Smoked paprika is wonderful in this recipe and adds a smoky, sweet flavor. It also adds a bit of color. Smoked paprika is rarely spicy unless it says “hot” or “Hungarian” on the jar. Fresh herbs: These are optional, but I love scattering fresh chives over the hot potatoes just as they come out of the oven.
How to Make Roasted Potatoes
To roast potatoes, start with a hot oven. This guarantees perfectly golden brown roast potatoes with fluffy, tender centers. To prepare the potatoes for roasting, I cut them into 1-inch pieces, and then toss them with salt, pepper, and a little smoked paprika. I roast potatoes at 425°F for 25 to 35 minutes. To help them turn golden brown on all sides, I give them a good toss around 20 minutes. I find a flat spatula helps to lift and turn them. These potatoes really are a staple for us. Here are a few more tips (and a few reminders) for making the best oven roasted potatoes.
Storing Roasted Potatoes
Roasted potatoes last in an airtight container in the fridge for up to 5 days. You can also freeze them! Spread your cooled potatoes on a baking sheet in a single layer and freeze for about an hour. Then, transfer the frozen potatoes to a freezer-safe container or bag and freeze them for up to 6 months. Thaw overnight in the fridge before reheating in the oven.
What to Serve with Roasted Potatoes
Serve roasted potatoes with classic dishes like meatloaf, roast chicken, poached salmon, and pork tenderloin. They are also excellent next to other vegetables, like roasted carrots, sautéed spinach, and roasted cabbage. You can also serve a dipping sauce alongside the potatoes. Try this garlic aioli or my favorite homemade ketchup. 1 ½ tablespoons oil like grape seed oil, vegetable oil or avocado oil 3/4 teaspoon fine sea salt 1/2 teaspoon fresh ground black pepper 1/2 teaspoon smoked paprika Fresh herbs like chopped chives, parsley or mint, optional 2Chop the potatoes into 1-inch chunks and add them to a medium bowl along with the oil, salt, pepper, and smoked paprika. 3Toss well, then spread the seasoned potatoes onto the prepared baking sheet. 4Roast the potatoes until golden brown on the outside and tender on the inside, 25 to 35 minutes. After 20 minutes, check the potatoes and use a flat spatula to stir them for the most even browning. 5Scatter fresh herbs over the warm potatoes and serve.
