These are the best roasted potatoes I’ve ever made! They’re crispy on the edges, soft in the middle, and perfectly seasoned with garlic and dried herbs.
Who Knew Roasted Potatoes Could Be This Good?
My family absolutely loves these roasted potatoes, and they couldn’t be simpler to make! These oven roasted potatoes are a go-to side dish for us, and I make them at least once a week, usually to serve with a protein like Baked Salmon or Greek Chicken.
The secret to making the best roasted potatoes is to bake them at high temperature and season them well. In this recipe, I keep the seasonings simple and pantry-friendly, tossing the potatoes with olive oil, garlic powder, Italian seasoning, salt and pepper before they go in the oven. I love using baby potatoes in this recipe, and a mix of gold and red potatoes provides a nice blend of textures and flavors. You can also use larger gold or red potatoes and cut them into 3/4-inch pieces.
How to Roast Potatoes in the Oven
Season the potatoes. Cut baby potatoes in half (the goal is 3/4-inch pieces) and place them in a large bowl. Drizzle on olive oil and toss to coat. Then sprinkle on the garlic powder, Italian seasoning, salt and pepper and stir until the seasonings are well distributed.
Spread the potatoes out on a parchment paper lined baking sheet. Bake them at 425° F for 25-35 minutes, tossing halfway through the bake time, until the potatoes are tender in the center and crispy on the edges. Then enjoy them while they’re hot!
Tips for the Best Crispy Roasted Potatoes
- Dry them well after washing them.
- Cut the potatoes into evenly sized pieces so that they cook evenly.
- Leave the skin on. It crisps up and adds delicious texture.
- Arrange them in a single layer on the baking sheet, with space in between each one. Leaving space for the air to circulate around each potato helps them to get crispy.
- Toss/flip them halfway through the bake time so that they cook evenly.
- Bake them at high temperature (425° F). I tested these at 400° F and they weren’t as crispy.
More Favorite Potato Recipes
Here are a few more tried-and-true potato recipes that are in our regular rotation. I think you’ll love them too!
- Smashed Potatoes – Smashing the potatoes gives you more of those delicious crispy edges!
- Perfect Baked Potato – The simple method and tips you need to make fluffy baked potatoes with crispy skins.
- Mashed Potatoes – A favorite side dish, everyone needs a great mashed potatoes recipe in their collection.
- Roasted Potatoes and Carrots – Adding carrots to the mix makes roast potatoes even better!
- Potato Salad – My easy recipe has perfectly cooked potatoes, hard boiled eggs, pickle relish, celery and a homemade dressing.
Made this recipe? I’d truly appreciate if you leave a comment and star rating below! Your review will help others who want to try this recipe. Thank you! 💛
Easy Oven Roasted Potatoes
Ingredients
- 1 ½ pounds baby potatoes, halved, or gold or red potatoes cut into ¾-inch pieces
- 1 ½ tablespoons olive oil
- ¾ teaspoon garlic powder, use less if sensitive to garlic
- ¾ teaspoon Italian seasoning
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Preheat oven to 425° F. Line a rimmed baking sheet with parchment paper.
- Place the chopped potatoes in a large bowl. Drizzle with the olive oil and toss to coat. Sprinkle the garlic powder, Italian seasoning, salt and pepper evenly over the potatoes and then stir until the seasonings are well distributed.1 ½ pounds baby potatoes, 1 ½ tablespoons olive oil, ¾ teaspoon garlic powder, ¾ teaspoon Italian seasoning, ¼ teaspoon salt, ⅛ teaspoon black pepper
- Spread potatoes out on the prepared baking sheet, leaving a little space in between each potato. Bake for 25-35 minutes, tossing halfway through the bake time, until potatoes are tender in the center and crispy on the edges. Serve immediately.
Notes
- Roasted potatoes are best fresh from the oven, but leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat them in a 350° F oven for about 10 minutes, or until warm. These also reheat well in a skillet with a little olive oil – a great way to crisp them back up!
