These Roasted Potatoes are a favorite, tossed in oil and spices, then roasted for a crispy exterior and fluffy interior.
Serve these tasty potatoes with almost anything! They’re perfect alongside homemade Hamburgers, Short Ribs, or Honey-Garlic Chicken Thighs.
Best Roasted Potatoes
We just can’t get enough of potatoes, in every way you can cook them. These mashed potatoes? Incredible! Smashed Potatoes, Twice-Baked Potato Casserole, and Creamed Potatoes?! Can’t live without ’em. And these Roasted Potatoes? They’re the absolute best!
These potatoes have that perfect crispy outside and fluffy inside, kinda like fries but better for you. They’re cheap to make, super filling, and go with pretty much anything!
Roasted Potatoes Ingredients
- Baby gold potatoes: These are ideal for their buttery texture and thin, crispy skin.
- Olive Oil: Oil enhances flavor and crispiness. Use extra virgin for maximum results!
- Garlic and onion powder: These add a savory depth of flavor.
- Paprika: Go with regular paprika unless you want a warmer feel–then use smoked paprika.
- Salt and pepper: S&P are basic but essential. Add to taste.
- Thyme: Add some freshness! You can also substitute with rosemary or oregano.
Storage
What To Do With Leftovers
Storing: These potatoes are best when they’re hot and fresh. Store cooled leftovers in the fridge, in an airtight container, for up to five days.
Reheating: Bake at 450°F for 5-6 minutes with a little oil. (If you want to keep ’em crispy, avoid the microwave).
What To Serve With Roasted Potatoes
- Meats: Potatoes pair well with chicken, steak, pork chops, lamb.
- Seafood: Try them with salmon, shrimp, and light fish.
- Salads: Complement with a garden salad, Caesar, or Italian salad.
- Eggs: Potatoes and eggs are a classic for breakfast or brunch.
- Burgers and Sandwiches: Ideal as a side.
- Soups and Stews: These go well with hearty soups.
- Dips: Serve with sour cream, aioli, or spicy dips.
More Potato Recipes:
- Au Gratin Potatoes
- Roasted Sweet Potatoes
- Funeral Potatoes
- Sausage and Potatoes Skillet Meal
- Crockpot Mashed Potatoes
Roasted Potatoes
Equipment
- large sheet pan, and metal spatula
- Parchment paper
Ingredients
- 2 pounds unpeeled baby gold potatoes cut in half, see note 1, 5-1/2 cups once cut
- 1/4 cup olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1-1/2 teaspoons paprika smoked if preferred
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3 sprigs of fresh thyme optional
- Finely chopped parsley or fresh thyme leaves or finely grated Parmesan
Instructions
- Preheat oven to 400°F (205°C). Line a large sheet pan with parchment paper. Ensure potatoes are cut into halves or quarters, aiming for uniform 1 and 1/2-inch pieces.
- Add cut potatoes to the pan. Drizzle on oil and sprinkle on seasonings. Toss everything well to evenly coat the potatoes. Spread them in an even layer, making sure they don’t overlap. If using thyme sprigs, arrange them evenly among potatoes.
- Bake for 30 minutes. Remove and toss with a metal spatula (see note 2). Return to oven for another 25–30 minutes or until potatoes are golden and tender (easily pierced with a fork). If you want extra crispy potatoes, arrange so the cut side touches the tray after flipping.
- Once done, remove from oven and toss again. Allow to cool slightly before adding fresh herbs or grating Parmesan cheese on top (use a fine grater). Serve and enjoy!
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Loved this recipe! The tips were super helpful!
So thrilled to hear this! Thanks Trish!
These are delish! A perfect side dish that goes with almost anything!
These are so so good! Love the seasoning! We had them with burgers this week.
Roasted potatoes is one of our go-to side dishes! these are so good and cooked to perfection!