Perfect Roasted Potatoes
These roasted potatoes are the perfect side dish! This recipe yields utterly delicious, deeply golden potatoes. Fresh rosemary is optional.
Updated by Kathryne Taylor on September 2, 2024
Well hello, golden potatoes. You are exactly what I crave with dinner after a long day. More redeeming than French fries, yet just as nice.
I’ll admit that it took me quite a few tries to perfect this roasted potatoes recipe. So, I have a few tricks to share today. This method yields substantial hunks of potatoes that are beautifully golden on the outside and pillowy-tender on the inside.
These roasted potatoes are lovely on weeknights and perfect for the holidays, especially when you add the optional rosemary. Sometimes, I load them up with some sour cream, chives, dill, flaky salt and pepper for a variation we could call ranch potatoes. They’re also great with a drizzle of Easy Green Goddess Dressing.
Bottom line, you can’t go wrong with these roasted potatoes. Serve them up!
Potato Selection Tips
I love to use a combination of red potatoes and Yukon golds for some interesting texture and color contrast. Red potatoes are fluffy on the inside, with a distinctive earthy flavor and fun red exterior. Yukon golds are ultra creamy. You could use just one variety, for sure.
I prefer to save Russet potatoes for potato wedges and mashed potatoes, but they will work in a pinch. They are more dry on the inside, which makes them perfect for French fries, but not quite as suitable for roasting.
Watch How to Make Roasted Potatoes
How to Roast Potatoes
You’ll find the full recipe below, but here’s why this method works so well:
1) Preheat to 425 degrees Fahrenheit.
This is my go-to temperature for roasting vegetables, and it proved perfect for potatoes. It’s high enough to yield tender potatoes that are nicely caramelized on the edges, but not so high that the oil burns.
2) Slice the potatoes into even 2-inch chunks.
Two-inch chunks are rather large, probably larger than you’re accustomed to slicing vegetables for roasting. Your pan might look a little bare, but all for good reason!
At this size, the potatoes get plenty of breathing room so they roast instead of steam. Plus they have ample surface area to turn golden. Lastly, the chunks are big enough to offer contrast between the creamy interiors and the crisp exteriors—something you’ll miss if you slice them any smaller.
3) Toss with olive oil, garlic powder, salt and optional rosemary.
We’ll use less olive oil than you might think necessary. I promise it’s enough to coat the potatoes if you keep tossing. When I used more than one tablespoon oil, the excess oil turned a little smoky in the oven.
We’ll add garlic powder for some subtle but irresistible flavor and salt because it brings out the potatoes’ best. Lastly, I highly recommend stirring in some finely chopped fresh rosemary if you have it. While the potatoes bake, the rosemary simmers in the hot oil and infuses the dish with herbal notes.
4) Roast for 40 to 45 minutes, tossing halfway.
First, make sure to arrange the potatoes in an even layer with their flat sides flush against the pan so they can turn golden. Roast for 40 t0 45 minutes, stirring halfway, until the potatoes are deeply golden on the undersides and a little shrunken and pillowy. Now we’re talking!
5) Season with optional fresh parsley, salt and pepper.
Fresh parsley offers some enticing green color and some light flavor. Sprinkle a little more salt and some pepper all over, then stir to help the parsley stick. Serve while warm.
Roasted Potato Serving Suggestions
These roasted potatoes are a wonderful addition to most dinners, honestly. They’re especially suitable with more traditional meals and holiday suppers.
- Best Lentil Soup
- Creamy Roasted Carrot Soup
- Green Salad with Apples, Cranberries and Pepitas
- Honey Mustard Brussels Sprout Slaw
- Vegetarian Stuffed Acorn Squash
Craving more roasted veggies?
Roasting vegetables is a simple art. Here are quite a few delicious options:
- Roasted Asparagus
- Roasted Broccoli (Plus Four Variations)
- Roasted Brussels Sprouts
- Roasted Carrots (Three Ways)
- Roasted Cauliflower (Four Ways)
- Roasted Green Beans
- Roasted Sweet Potatoes
Please let me know how your potatoes turn out in the comments! I love hearing from you.
Perfect Roasted Potatoes
These golden roasted potatoes are the perfect side dish! The fresh herbs are optional, but quite nice. Recipe yields about 4 generous side servings (see note for multiplying the recipe).
Ingredients
- 2 pounds Yukon gold potatoes and/or red potatoes, scrubbed clean
- 1 tablespoon extra virgin olive oil
- 1 teaspoon garlic powder
- ¼ teaspoon fine salt
- Optional: 1 tablespoon finely snipped rosemary (from about 3 sprigs)
- Optional garnish: 2 teaspoons finely chopped fresh parsley
- Freshly ground black pepper, to taste
Instructions
- Preheat the oven to 425 degrees Fahrenheit with a rack in the middle of the oven. Line a large, rimmed baking sheet with parchment paper to prevent the potatoes from sticking.
- Slice the potatoes into 2-inch chunks (slice small potatoes in half, larger potatoes into quarters, and so on). Place them on the prepared baking sheet.
- Drizzle the olive oil over the potatoes, then sprinkle on the garlic powder, salt, and rosemary, if using. Toss with your hands until the potatoes are evenly coated in the mixture (it might seem like you don’t have enough oil, but you do—keep going!). Arrange the potatoes in an even layer across the pan with their flat edges against the pan.
- Roast the potatoes for 40 to 45 minutes, stirring halfway, until the potatoes are deeply golden (check the undersides) and easily pierced through by a fork. Stir in the parsley, if using, and season to taste with additional salt and some black pepper (careful, the potatoes are hot). Serve promptly.
Notes
Storage suggestions: Potatoes are best when freshly roasted, but will keep in the fridge for up to 4 days. Gently reheat in the oven or microwave.
How to scale: You can bake up to three pounds of potatoes on a half-sheet pan if you increase the other quantities by 50 percent (the potatoes) might not get quite as crisp and will likely need a few extra minutes in the oven). Do not uses over three pounds of potatoes per baking sheet, or the potatoes will steam rather than roast. You can, however, roast two pans at once by placing the racks in the upper and lower thirds of the oven. When you toss the potatoes halfway, swap the pans’ positions (the pan on the upper rack goes to the lower rack and vice versa). Keep an eye on them as one pan, typically on the upper rack, may finish baking a bit sooner than the other.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
your roasted potatoes look exactly like I’m looking for tonight. I bought the small Yukon Gold Potatoes.
I’m thinking of using your roasted potato recipe for my daughter’s wedding….as it sounds delicious! There will be 100 guests. I believe I will need 35-50 pounds of potatoes. Getting them all baked within a short amount of time is a concern. Any helpful hints would be welcomed. I will be limited to one oven.
Thank you.
Naomi
There is a far better way to roast potatoes which will be crispy on the outside and soft on the inside. Do what you suggest to start with but when the potatoes are peeled and cut. Place in saucepan with some salt, boiling water and simmer for 10 minutes. Then drain thoroughly, put the potatoes back in the pan, put on the lid and shake the pan backwards and forwards to chuff up the potatoes, in other words the edges will break down a little. Then put them into an already prepared roasting tray which has some oil in it and has been thoroughly warmed. Roast for about 30-40 minutes or so, having turned them halfway through and you will have the most splendiferous roasted spuds you have ever tasted!
I looked at several “top” sources to find a recipe for roasted potatoes.
None were as simple and easy to make as this inviting one and this one worked great, and did so without the extra oil, and without butter.
The 45+ minutes is worth waiting for – simply starting early enough to complete when the rest of the meal is expected to be ready. ready.
Thanks, Kate!
(I just used salt and pepper)
I’m glad you found this one, Evelyn! I appreciate your review.
Absolutely delicious!! Although I don’t have a lot of cooking experience, the recipe is easy to follow & has fantastic results. I already look forward to making it again. Thank you for sharing!
I am still fairly new to eating vegetarian so it is still a little hard to pair the right foods together. What would you suggest as additional sides with the roasted potatoes?
There are so many options! I salad would be great or a sandwich. Let me know what you think.
corn! tofu or tempeh with bbq sauce!
Hi can’t wait to try this recipe, do I peel the Yukon Golds before roasting.
I love all your recipes especially your Lentil soup. Delicious!!
I made these tonight. I baked them at 425 for 45 minutes, stirring at 22 minutes. At the end of the 45 minutes they were not burnt, but more crispy than I’d prefer. Next time I’ll probably try 35 minutes. Still very good potatoes.
These were absolutely perfect! They were crispy on the outside, soooo soft on the inside, and very flavorful! Best roasted potatoes I’ve ever had! Thank you for these tips and recipe!
Thank you! I’m glad you loved them, Amanda.
You should consider using celsius values in brackets so the vast majority, outside the US, can also use these recipes.
These Perfect Roasted Potatoes were exactly that, absolutely, PERFECT! I will never make them any other way now. The garlic powder and rosemary absolutely took it to the next level. The only thing I do differently, is put all the ingredients into a bowl before drizzling the olive oil, only as I find it easier to toss and coat fully before then putting the potatoes onto the roasting tray. This has become a new staple in our home – thanks to Cookie, oh, and Kate ;-)
Aptly named! These are perfect. My partner and I had that moment where we take a bite and look at each other in amazement. They didn’t dry out and they were easy to make. We paired them with your succatash, which was also delicious. Thank you!
You’re welcome, Lindsay! I’m glad you and your partner loved these potatoes.
These are my go to roasted potatoes. They are quick, easy, and delicious. We always have them on (vegetarian) burger night.
These look perfect for some potatoes to bring to my companies pot luck Thanksgiving lunch. Can I cook the night before and reheat in a microwave? Will they just get to soggy?
These are best right away. They won’t maintain their crispy.
Just enjoyed these potatoes tonight and everyone agreed they were perfect! Thank you!
I am going to roast a duck breast and with the rendered fat coat the roast potatoes.
Whenever I want roasted potatoes, I use this recipe. They come out perfect every time!
That’s great to hear, Sarah!
I’ve tried so many roasted-potato recipes to get them like this! All the Irish tricks — banging them around in a colander after parboiling, etc. And until I tried this simple recipe, never nailed it. Thank you!
They were perfect! Thanks so much for your recipe. I knew when I saw the recipe from you that it would be great. Your recipes always deliver! So yummy!
I’m glad you loved them, Karin!
Tried these today for Mother’s Day brunch and they turned out perfectly. So simple but so delicious. Several people commented on how good they were!
Awesome! Easy and delicious
Great to hear, Amy!
I got the urge to make baked potatoes after watching some homemaking videos, thank you for writing this recipe! I started on the protein (boneless beef ribs) part of the dish too late, so I turned off the oven and left the potatoes in the oven for 15 minutes while I waited.
My seasoning: olive oil, rosemary, thyme, black pepper, and sea salt.
They turned out pretty good! I think I’ll make them without black pepper next time. And try baking them with carrots and garlic!
Wow!, these roasted potatoes came out great. These are probably the best ones I’ve ever made thanks to you!. I will definitely be making this recipe again, along with a lot of your other recipes I’ve tried over the years. You never disappoint.
Good recipe but I would recommend against using olive oil because it has a smoke point of 350°. If you heat olive above 350° it becomes a carcinogenic trans fat. Better to use avocado oil which has a smoke point of 450° and is almost identical to olive oil in it’s nutritional profile
Just wonderful – crispy outside and soft inside.
Great to hear, Patricia!
I just made these potatoes. They were simple yet full of flavor. I used yukon gold by the way. I am thinking of making these for Thanksgiving instead of mashed potatoes!
It is a very useful blog for preparing healthy dishes of Roasted Potatoes. It is very easy to prepare the food at home. I like your blog.
Delicious it did make my whole house reek of garlic though. How can 1 tsp of garlic smell that strong..?
Yup, “Perfect Roasted Potatoes” wasn’t hyperbole.
This recipe was spot on and thank you for sharing.
I used Yukon Gold and the rest is history.
I read the comments and thought okay, recipe looks good but can it really be true that these potatoes are really so much better than when I have cut them up smaller? The answer is absolutely YES. Quite surprised that the difference in size makes a huge difference in creaminess and texture.
Thanks for making the potato part of our Christmas even more delicious. This will be my go-to roast potato recipe from now on.
First time I made roasted potatoes. They were delicious. Next time I will use less oil. I also sprinkled some Parmesan cheese on them before putting them in the oven.
Love these potatoes! Thank you so much for your great recipe. I have tried so many variations. This is by far the easiest and the best!
Love your recipes and I use many of them, never disappointed!
This is literally the first time I have ever commented on a recipe because I was so impressed with the outcome. The two inch size seemed big but I cut them as the recipe said…the potatoes were perfectly cooked, crispy, and delicious! The size is perfect because they shrink a bit. My finicky family ate every piece and wanted more. Thank you for this easy, tasty, keeper recipe!
excellent! thank you!
So so easy . My family loves them. I did change up the spices and used my favorite. I have made them several times. Always a big hit.
Until tonight I have never had success roasting potatoes. Until tonight. I followed your recipe exactly and they turned out perfectly. Thanks Kate, for another great recipe.
It’s a good recipe, except for the fact that the potatoes needed to cook for 30 minutes, not 40-45 minutes. Practically burned my potatoes and all of the seasoning.
Mine did not brown like the ones pictured & needed another 5 minutes to soften. The flavor was still good and I like the minimal ingredients. Maybe next time I need a touch more oil?
Can you use dried rosemary. If so, should you soak it first?
Hi Janet, there is no need to soak the herbs, just reduce the amount to 1/3 of the fresh rosemary.
I was quite pleased with my results. I sort of followed your recipe, but took its philosophy to heart. I had nice white potatoes. I trimmed off the ends and cut the potatoes into ’rounds’ of about one and a half inch each based on the size of the potatoes and in interest of fairly consistent size. I used more oil than recommended, two TBS, one each of peanut and sunflower. I used garlic powder, Kosher salt, rosemary, and black pepper. I did them in a 425 degree oven for about 20 minutes per side, but wanting to crisp up the potatoes some more on the second side I used the air fry function of the oven for the last six minutes. I was trying to bring them out about same time my teriyaki pork tenderloin was ready to serve. The potatoes were quite tasty and crisp, but white inside. I’m 83 and my granddaughter is 12 and we both enjoyed them!