Need a simple dinner side? My easy oven roasted potatoes take just 10 minutes to prep! They are perfectly crispy and tasty with just a few flavorful spices. Recipe includes a how-to video!
Why You’ll Love This Recipe
- Fast and easy! These crispy oven roasted potatoes take just 10 minutes to prep (washing, drying, slicing) before they head into the 450F oven. This temperature might seem high, and it is; this is key to ensuring crispy results!
- Customizable. Change up the seasonings to suit the rest of your meal, garnish with fresh herbs from your garden, and use whatever type of potatoes you have on hand (see my recipe for roasted sweet potatoes, if you want to make those).
- No peeling! The skins add flavor and crisp up nicely in the oven. If you don’t like the potato skins, you can always peel them beforehand though.
- Versatile. Serve them as a side with steaks, chicken, or pork chops for dinner. Then, use your leftovers for breakfast with scrambled eggs and bacon. Also check out my mashed potato pancakes if you’re a fan of repurposing your leftover potatoes (which are full of beneficial resistant starch!).
I’m always looking for easy side dishes that I can get on the dinner table quickly, and these crispy oven roasted potatoes are my latest go-to. They pair well with so many dishes (like my French onion chicken or pretzel crusted chicken!) and are very easy to make. I think you’re going to love them too!
What You Need
These potatoes are very simple with just a few ingredients to boost their flavor and texture.
- Potatoes. I use and recommend baby gold potatoes, but you can just cut up larger potatoes if you can’t find the small ones. Aim for your potatoes to be smaller than an inch once you’re done chopping.
- Spices. The blend of spices is simple, not too far off from my crispy potato wedges. These include garlic and onion powders, thyme, black pepper, and paprika. You could swap in smoked paprika for a smokier flavor (I love doing this in my chicken and rice soup!).
- Olive oil. A tablespoon of oil may not seem like much, but you don’t want more or the potatoes won’t be properly crisp/flavorful. Avocado oil (or your usual, neutral cooking oil) would also work.
- Salt. I use regular table salt but fine sea salt would also be nice.
- Parsley. This is optional, but sprinkling some chopped parsley over the potatoes after they come out of the oven adds a fresh element and really brightens the flavor. Fresh rosemary, chives, or even dill would also be tasty!
SAM’S TIP: For maximum crispiness, dry your potatoes well, be sparing with the oil, and give your potatoes plenty of room on the baking sheet. If you don’t mind the extra time, make sure all of your potatoes are cut side down on the baking sheet as well–this will make them bake nice and crispy!
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Oven Roasted Potatoes
Prep your potatoes
Wash your potatoes and dry them really well (I use a paper towel to dry each one before cutting). Any extra moisture can make them steam, which will ruin their crispy texture.
Cut the potatoes into pieces smaller than an inch (if they’re too big, they’ll take forever to cook and the outsides won’t be as crisp!) then toss in olive oil and spices until coated.
Roast the potatoes
Spread the potatoes onto a parchment lined baking sheet. Make sure to give your potatoes room to breathe so they don’t steam. If you’d like, you can flip each potato so it is cut side down, as this ensures a crispy texture!
Bake for 25 minutes or until the centers are tender and the exteriors are crispy. Sprinkle with fresh parsley before serving, if desired.
SAM’S TIP: Sprinkle some freshly grated parmesan cheese on top of your potatoes for even more flavor! You can do this before roasting for a crispy cheesy finish or after for a more melty experience.
Frequently Asked Questions
There are several factors that can cause soggy potatoes. The most common are not drying your potatoes well after washing, using too much oil, using too small of a baking sheet (which crowds the potatoes and steams them), and having an oven that isn’t running quite as hot as it says it is.
While I do this with my potato wedges, it’s not necessary here. If you follow all my tips for crispy potatoes (and use gold potatoes, which are less starchy!), you won’t need to soak your potatoes before roasting.
Looking for more starchy dinner sides? Try my maple glazed carrots, mashed potatoes (or garlic mashed potatoes!), potato salad, or just keep on scrolling for a few more of my favorites.
Enjoy!
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Oven Roasted Potatoes
Ingredients
- 1 ½ lbs (680 g) small potatoes (I recommend baby gold)
- 1 Tablespoon olive oil
- ¾ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried thyme
- ¼ teaspoon paprika
- ½ teaspoon table salt
- ¼ teaspoon ground black pepper
- 1 Tablespoon fresh parsley finely chopped (optional)
Recommended Equipment
Instructions
- Preheat oven to 450F (235C) and line a baking sheet with parchment paper. Set aside.
- Wash/scrub your potatoes then dry them very well. I like to dry each potato individually with paper towels. The drier your potatoes are, the crisper the outsides will be (if they’re wet, they’ll steam and just won’t be as tasty!).1 ½ lbs (680 g) small potatoes
- Cut potatoes in half (or quarters, if they’re quite large, I like my potatoes smaller than an inch (2.5cm) and place in a large mixing bowl.
- Add olive oil and spices (not parsley) and toss well until potatoes are evenly coated.1 Tablespoon olive oil, ¾ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon dried thyme, ¼ teaspoon paprika, ½ teaspoon table salt, ¼ teaspoon ground black pepper
- Spread potatoes evenly over prepared baking sheet (if you put them cut-side down, they’ll become more crispy and flavorful).
- Transfer to center rack of 450F (235C) oven and bake for 25 minutes until crisp and fork-tender.
- If desired, toss with fresh parsley. Serve warm.1 Tablespoon fresh parsley
Notes
Potatoes
Baby gold potatoes or other small potatoes are my preference, plus you can usually cut them in half and be done with it. However, you can really use any potato with this recipe, just make sure to cut them small enough.Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Scott Thomas
I made these tonight. They were outstanding. I dried them carefully and put them cut side down. This is a great recipe. Thank you for sharing it.
Sam
I’m so glad you enjoyed the potatoes so much, Scott! 🙂
Sherry
I tried these crispy potatoes for me and hubby. We are elderly and want to cook easy things. WOW! These are exactly as promised! crispy outside, fluffy inside. we had no leftovers because they are addictive. so easy to prepare. Thank you!
Sam
I’m so glad they were such a hit, Sherry! 🙂
Bruce
How can such an easy recipe be so good? Who cares how? It just is. Another great recipe from Sam, and quick and easy enough for any meal you want to use it in.
Sam
I’m so glad you enjoyed them so much, Bruce! 🙂
Samantha Remick
My husband said this is his favorite roasted potatoes.
Sam
I’m so glad they were such a hit, Samantha! 🙂