Oven Roasted Potatoes

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!

Course Dinner, lunch, Side Dish

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 166kcal

Author Sam Merritt

Equipment

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)

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 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

Video

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