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–+ servings
All the roasted potatoes fresh out of the oven ready to be enjoyed.
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5 from 4 votes

Roasted Potatoes

Tossed in oil and the perfect blend of spices, these Roasted Potatoes bake up with a golden, crispy outside and a soft, fluffy center. Great as a side, snack, or tossed in a breakfast scramble—bet you can’t eat just one!
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Appetizer, Side Dish
Cuisine: American, Vegetarian
Keyword: Roasted Potatoes
Servings: 6 as a side
Author: Chelsea Lords
Cost: $5.23

Equipment

Ingredients

  • 2 pounds baby gold potatoes unpeeled, 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
US - Metric

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!

Notes

Note 1: I prefer baby gold potatoes, but any small potatoes with tender skin will work. Cut all the potatoes to approximately the same size for even cooking.
Note 2: If the potatoes stick to the pan and don’t flip easily, they just need more cooking time. They will release more easily once sufficiently cooked.
Storage: These potatoes are best enjoyed hot and fresh. Store cooled leftovers in an airtight container in the fridge for up to 5 days.

Nutrition

Serving: 1serving | Calories: 197kcal | Carbohydrates: 27g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 10mg | Potassium: 648mg | Fiber: 4g | Sugar: 1g | Vitamin A: 249IU | Vitamin C: 30mg | Calcium: 19mg | Iron: 1mg