This Crispy Oven Roasted Potatoes Recipe is a must-try for spud lovers. It's a super simple recipe that only needs 5 minutes of hands-on time and works great with Yukon Gold, red, or baby potatoes, making it versatile and easy to prepare. With just a few simple seasonings, these potatoes turn out deliciously crispy and complement any meal perfectly.
Whenever you're looking to add a tasty side to your dinner or just craving a satisfying potato dish, be sure to try one from our collection of potato recipes.
Everyone needs a super simple, but super crispy and golden potato recipe. They are a versatile side dish that goes with everything from skillet herb chicken breast to smoked tri-tip to grilled steak.
- 5 Minutes Prep: Just a few minutes of hands-on time and these go straight into the oven. Super simple!
- Crispy Without Boiling: No need to boil the potatoes first-we get them ultra-crispy without that extra step.
- No Burnt Garlic or Herbs: We use dried garlic and herbs and add them at the perfect time, so you get all the flavor without any burning.
- Versatile: These oven-baked potatoes go with pretty much anything and you can tweak them to your taste.
To amp up the experience even more, try a dipping sauce like the Red Robin Campfire Sauce or this life-changing Hot Honey Mustard.
Skip to:
Oven roasted potato ingredients
This recipe only requires a few ingredients that are pantry staples! Quantities are in the recipe card below, but here are a few noteworthy tips.
- Potatoes: The best potatoes for this are creamer potatoes or fingerlings, but Yukon gold potatoes or red will work as well as long as they are cut into 1 to 1.5 inch cubes.
- Olive oil: Provides the very best flavor. Avocado oil is a good substitute.
- Thyme: While we love fresh herbs, dried work really well in this application due to the long baking time.
- Garlic powder: Fresh garlic cloves will burn if used in this recipe. Dried garlic powder imparts all the flavor without the char.
- Salt: Our go-to salt preference is kosher salt and ground black pepper.
How to make oven roasted potatoes
Preheat the oven to 400ºF. For best results, allow it to come to temperature fully before putting in the sheet pan. The hot oven is what makes them crispy.
If using baby, creamer, or fingerling potatoes cut in half. If using regular size red or golden potatoes, cut into 1-1.5 inch cubes.
Toss the potatoes, oil, salt, thyme, garlic powder, and pepper onto a baking sheet until everything evenly coated in the oil. Spread in a single layer with the cut side of the potatoes face down.
Cook for 45-60 minutes, or until the potatoes are very brown and tender.
Hint: When the potatoes are done cooking, they will be very golden and pop off the pan easily. A metal spatula makes this job easy. Sprinkle with fresh parsley or chives if desired.
Variations
- Herbs: Experiment with dried sage, rosemary or Italian seasoning for a different twist.
- Spices: Add in a little smoked paprika or red pepper flakes.
- Steak seasoning: Swap in steak seasoning for a change.
- Fresh herbs: If you like fresh herbs, sprinkle them on after the potatoes are done roasting and let them sit for a few minutes to soak in the flavors.
How to store
You can store perfect roasted spuds in an airtight container in the fridge for 5-7 days. To reheat, just spread them on a sheet pan and pop them in a 350ºF oven until they're warmed through.
FAQ
You don't need to boil potatoes before roasting to get them crispy. You can achieve that crunch without boiling. The only time I boil potatoes before baking is if I'm prepping them in advance, like for those crunchy smashed potatoes.
Roasted potatoes are cut into pieces and get a crisp exterior, while baked potatoes are left whole and come out fluffy with creamy interiors.
Tips and tricks
- The potatoes will release pretty easily once they are done. I use a metal spatula to help pop them off. If they are very resistant or sticking, they may just need a few more minutes of cooking time.
- If your potatoes are on the smaller side, they will cook for the lesser amount of time. Watch carefully so that they do not overcook and become tough.
More potato recipes
Looking for other recipes like this? Try these:
Recipe
Simple Crispy Oven Roasted Potatoes Recipe (So Golden!)
Equipment
Ingredients
- 2 lbs small potatoes: red or gold baby, creamer, or fingerlings washed, dried, and cut into 1-1.5 inch cubes
- 4 tablespoon olive oil
- 1 teaspoon kosher salt (other types of salts may be more salty and require less)
- 1 teaspoon dried thyme
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
Instructions
- Preheat oven to 400℉.
- Toss the potatoes, oil, salt, thyme, garlic powder, and pepper on a baking sheet until the potatoes are evenly coated in oil. Spread in a single layer with the cut side of the potatoes down.2 lbs small potatoes: red or gold baby, creamer, or fingerlings, 4 tablespoon olive oil, 1 teaspoon kosher salt, ¼ teaspoon black pepper, 1 teaspoon dried thyme, ½ teaspoon garlic powder
- Cook for 45-60 minutes, or until the potatoes are very golden and tender. They should pop off pretty easily when done. See notes.
- Serve fresh so they stay crispy!
Notes
-
- The potatoes will release pretty easily once they are done. I use a metal spatula to help pop them off. If they are very resistant or sticking, they may just need a few more minutes of cooking time.
-
- If your potatoes are on the smaller side, they will cook for the lesser amount of time. Watch carefully so that they do not overcook and become tough.
-
- Herbs: Experiment with dried sage or rosemary for a different twist.
-
- Spices: Add in a little smoked paprika or red pepper flakes.
-
- Steak seasoning: Swap in steak seasoning for a change.
-
- Fresh herbs: If you like fresh herbs, sprinkle them on after the potatoes are done roasting and let them sit for a few minutes to soak in the flavors.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Martha says
I made these for dinner with steak. They were so easy! I will be making again.
Danielle says
Yum! That sounds perfect!