Oven Roasted Potatoes are soft on the inside and crispy on the outside. This easy side dish goes with so many meals and everyone loves them!
Potatoes are delicious in all their various forms, from mashed potatoes to baked potatoes to French fries, but there is just something about oven roasted potatoes that makes them totally irresistible!
Tonia’s Notes
We love our roasted potatoes crispy and creamy, buttery and salty and sprinkled with various spices and herbs. Sometimes we even sprinkle them with cheese, and today I’m sharing our recipe for how to make oven roasted potatoes.
How To Make
Slice Potatoes
First, slice the potatoes into fourths. I usually choose new or baby potatoes for this recipe. When cut into fourths, they are the perfect size for eating. Plus, each piece has the potato skin on it.
As for the variety of potatoes, we use both red and yellow depending on what is available or what we already have on hand.
Regular, large potatoes can also be used in this recipe. Just cut them down into evenly sized pieces.
PreCook Potatoes
To speed up the oven roasting time, I like to precook the quartered potatoes in the microwave. Simply cover the potatoes with water and cook on high for 8-10 minutes.
If you have enough time, you can skip this step and increase the oven roasting time.
Seasoning
After spreading the potatoes in a rimmed baking sheet, drizzle them with olive oil, sprinkle with seasonings and stir to coat.
For this recipe, I used rosemary and garlic salt. Other oven-roasted potato seasonings we like include salt and pepper, seasoned salt, garlic and herb, parmesan, lemon pepper, and onion.
Roasting
Roast potatoes in the oven at 425˚F for 25-35 minutes, depending on whether or not you precooked the potatoes and how crispy you want them.
Roasting the potatoes is fairly hands-off. They only need to be stirring once, halfway through baking. The potatoes are done once they are tender, golden brown, and crispy.
After removing them from the oven, you can drizzle them with melted butter, if you want something a little extra, and stir to coat. Taste the potatoes and add more seasonings if desired.
Storage and Reheating
- Make Ahead: You can prep the potatoes ahead of time by slicing and precooking them. Then, store them in the fridge and roast them in the oven before serving.
- Refrigerator: Store leftovers in an airtight container in the fridge for 5-7 days.
- Freezer: Spread the cooked potatoes out in a single layer on a rimmed baking sheet and place in freezer. Once frozen, move them to an airtight container. When you are ready to reheat the potatoes, spread the frozen potatoes on a rimmed baking sheet and bake at 425˚F for 15-20 minutes, or until heated through.
- Reheat: You can reheat leftover potatoes in the microwave, skillet, or oven.
More Potato Recipes
Potatoes can be enjoyed in so many different ways! Here are a few more recipes to try.
Oven Roasted Potatoes
Video
Ingredients
- 1.5 lbs new potatoes
- 2 cups water
- 2 tablespoon olive oil
- 2 teaspoon rosemary
- 1 teaspoon garlic salt
- 2 tablespoon butter melted (optional)
Instructions
- Wash the potatoes if necessary. Cut the potatoes into fourths.
- To precook the potatoes, put them in a large microwave-safe bowl and cover with water. Cook on high for 8-10 minutes and then drain.
- Spread potatoes in a rimmed baking sheet. Drizzle with olive oil, sprinkle with rosemary and garlic salt. Stir to coat.
- Bake at 425˚F for 25-35 minutes, stirring halfway through, until tender, golden brown and crispy. (The roasting time will depend on whether or not you precooked the potatoes and how big the pieces are.)
- Optional: Drizzle with melted butter and stir to coat. Taste and add more seasoning, if needed.
