These oven-roasted potatoes are delightfully crispy on the outside and melt-in-your-mouth fluffy and tender inside! Not to mention, they're super versatile! From adding your favorite seasoning and herbs to pairing them with different proteins to round out an amazing family meal!
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Easy Roasted Russet Potatoes Recipe
Roasted potatoes are a classic side dish that can be enjoyed at breakfast, lunch, or dinner. They are super simple to prepare and always hit the spot, no matter what protein you serve them with!
Flavored with onion and garlic powders, the addition of fresh herbs goes a long way to tailor this recipe to your specific tastes. I love growing fresh herbs in my kitchen and patio garden, and this is the perfect dish to add them to in order to really highlight their flavor!
❤️ Why I Love This Recipe
- It’s easy! All you have to do is toss the chopped potatoes with oil and spices and cook!
- It’s flavorful! Start with some basic seasoning and toss in fresh herbs for a tasty addition that makes your house smell AMAZING!
- It has minimal ingredients! No big shopping trip is necessary, and there's no long list of ingredients here! You probably have most of these pantry staples in your house on a daily basis.
🥘 Ingredients
Most of these ingredients will already be on your shelves. And because this recipe is flexible, you don’t have to worry if you’re missing one of the spices or herbs. Potatoes, however, are a must.
- Russet potatoes - 2 pounds of russet potatoes. These are perfect for roasting because of their high starch content. Yukon Gold potatoes or yellow potatoes are the next best choice.
- Olive oil - 2 tablespoons of extra virgin olive oil (EVOO) is ideal when roasting your potatoes. The wonderful flavor is suited to this recipe perfectly!
- Garlic powder - 1 teaspoon of garlic powder. The unique garlic flavor adds a delicious contrast to the mild potatoes.
- Onion powder - ½ teaspoon of onion powder. Onions go hand-in-hand with potatoes (like my pan-fried potatoes and onions), so it's no surprise that a touch of onion powder is a must-have for seasoning! You can use an onion powder substitute in a pinch.
- Salt and pepper - Salt and pepper both highlight the flavors of your other ingredients. Fresh, cracked pepper would be a standout in the recipe! Add it to taste.
- Fresh herbs (optional) - Thyme, rosemary, basil, parsley…They’re ALL delicious! And they're also all wonderfully suited to pairing with potatoes!
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Oven Roasted Potatoes
Nothing is better than the smell of roasting vegetables and herbs to tantalize dinner guests. This oven-roasted potatoes recipe makes eight servings, so hopefully, you’ll have some leftovers!
- Preheat your oven. Set your oven to 450°F (230℃/Gas Mark 8) and clean 2 pounds of russet potatoes.
- Cut potatoes. Cut 2 pounds (907.18 grams) of russet potatoes into one-inch chunks, keeping them as uniform as possible for even cooking. If you soak the potatoes, make sure to dry them completely before cooking them in order to create those crispy edges!
- Combine potatoes and oil. Mix the cubed, dried potatoes in a bowl with 2 tablespoons (29.57 milliliters) of extra virgin olive oil. Make sure everything is well-coated.
- Add seasoning. Sprinkle 1 teaspoon (4.93 grams) of garlic powder, ½ teaspoon (2.46 grams) of onion powder, salt and pepper (to taste), and fresh herbs (optional) over the potatoes. Toss to evenly coat with the seasoning.
- Transfer to a pan. Move the prepared potatoes to a parchment-lined baking sheet in a single layer. Don’t overcrowd the pan.
- Bake until crisp. Cook at 450℉ (23℃/Gas Mark 8) for 20 minutes. Use a spatula or a set of kitchen tongs to flip the potatoes. Return to the oven for another 20 minutes or until the potatoes reach your desired level of crispiness.
- Serve. Allow the potatoes to cool slightly before serving.
💭 Angela's Pro Tips & Recipe Notes
- Change up your spice mixture as desired. Going for a Mediterranean meal? Try lemon pepper and rosemary! Want to kick up the heat? Experiment with cayenne and cumin!
- Spread out your potato pieces when roasting. If you crowd your potatoes all on one pan, they won’t have the space to get as crispy because they will start to steam instead of roast.
- Short on time? Try using an air fryer! The recipe is the same, but place prepared potatoes in an air fryer basket preheated to 400℉ (205℃) for 18-20 minutes, stirring halfway through. Make sure to keep an eye on them, as cooking times can vary. They’re done when they’re golden.
- For extra crispiness, parboil the potatoes first! If you’d like to go this route, boil them whole in a pot with enough water to cover them. Cook the potatoes until tender before draining and setting them aside to cool. All you have to do after that is continue with the recipe from the beginning. (Note that the cooking time will be reduced to roughly half the time stated in the recipe; keep an eye on your spuds just to be sure!)
🥡 Storing & Reheating
Leftover potatoes will be good in the fridge for 3-4 days if stored in an airtight container or covered in foil. Make sure you cool your leftover roasted potatoes completely before storing them.
Freezing
Roasted potatoes can absolutely be frozen! They make a great snack or side to pull out when you’re not in the mood to whip up an extravagant meal from scratch.
To keep your leftover potatoes from sticking together and make them easy to pull out as individual portions, first spread them out on a baking tray and freeze just until the outside is solid. From there, transfer them into an airtight container or plastic freezer bag with the air removed.
They’ll keep in the freezer for up to a year but are best used within the first 3-4 months.
If only pulling out a single portion, try to keep the rest frozen. Freezing and thawing multiple times will leave your potatoes mushy.
Reheating
For best results, throw the oven-roasted potatoes on a baking sheet in a 400℉ (204℃) oven or toaster oven and cook covered in foil for 10-15 minutes or until hot. Remove the foil for the last five minutes to add crispiness. Add approximately 10 minutes if cooking from a frozen state.
If you have an air fryer, this is a great time to use it! Drop potatoes into the basket and cook at around 375℉ (190℃) for 3-4 minutes. Add additional time as needed.
If you’re in a hurry, you can always reheat in the microwave for 1-2 minutes covered in a damp paper towel, but they will lose their crunch. The other options listed above are your best bet to maintain texture and quality.
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❓ Recipe FAQs
While it’s not vital, boiling your spuds before their time in the oven will definitely make the outsides crispier. If you’re really looking for that extra crunch, par-boiling allows the energy from the oven to be directed towards caramelizing the outsides instead of cooking the insides because the potatoes will already be soft.
Russets are good for roasting because of their high starch content. High starch helps create a crunchy outside that is balanced by a fluffy vs. waxy inside.
Yukon Gold potatoes are also delicious and have creamy centers but will be slightly less crisp. They’ll also be a bit darker in color and deeper in flavor. Thin skin also helps speed along the cooking process.
That is entirely up to you. The peel is where much of the nutrition is, so I usually like to leave mine on. It saves time, too!
🥗 What To Serve With Potatoes
These roasted potatoes pair perfectly with any of your favorite proteins like smoked chicken thighs, pan-seared sirloin, or even my air fryer salmon! They’re also great with scrambled eggs at breakfast! Garnish with more fresh herbs for a professional-looking touch. Enjoy!
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📖 Recipe Card
Oven Roasted Potatoes
Ingredients
- 2 lbs russet potatoes (Yukon gold, red skin, or white potatoes also work)
- 2 tablespoon olive oil (extra virgin)
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- each, salt & pepper (to taste)
- fresh herbs (optional - fresh thyme, rosemary, basil, and parsley are all excellent with potatoes)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Preheat your oven to 450°F (232°C) and wash the potatoes.
- Cube into roughly 1" chunks that are relatively the same size to make sure that the potatoes cook evenly. *If you want to soak the potatoes, make sure that they are dried REALLY WELL before roasting. Otherwise, you end up with steamed potatoes and no crispy edges.
- Add the cut, washed, and dried potatoes in a large bowl. Drizzle the olive oil over the potatoes.
- Season with garlic powder, onion powder, salt, and pepper, plus any fresh herbs you may have on hand. Toss to coat.
- Transfer the coated potatoes onto a parchment paper-lined baking sheet in a single layer.
- Bake at 450°F (232°C) for about 20 minutes, using kitchen tongs or a spatula; flip the potatoes and bake for another 20 minutes or until they reach your desired level of crispiness.
- Remove from oven when done, add any additional seasoning and serve. Enjoy!
Jamie S. says
🥳 I just wanted to say that I LOVE the way this recipe was written. Very clear instructions and has it available 2X or 3X… AND she gives you the amount of what the recipe calls for in the directions. Amazing! I looked this recipe up because my mom always made them as kids. I just didn’t know how much stuff I needed to keep it proportionate lol My mom used real butter (😂😂😂 terrible, I know) and she added some real onions but I will def use the powder because it will give it a more of an even coat. (I think!?!) Thank you to whoever wrote this. ❤️
Guy Robert Beaulne says
Très heureux très merveilleuse recette avec poisson.
"Very happy very wonderful recipe with fish."