Make perfectly crispy roasted potatoes with this simple and quick foolproof recipe! These humble potatoes roasted with fresh rosemary and garlic in olive oil make for a great and easy side dish for your holiday dinner. They also pair well with a side of steamed vegetables and roast meat.
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These oven-roasted potatoes are my favorite go-to weeknight side dish for entertaining guests when I need something delicious and easy to prepare.
You can boil the potatoes ahead of time, then toss them with olive oil and herbs before roasting them in the oven.
About This Roasted Potato Recipe
This oven-roasted potatoes recipe is quick, easy, and requires minimal prep work – perfect for anyone, no expertise needed! Just follow the simple steps and tips to achieve perfectly crispy potatoes every time.
The potatoes are cut into large chunks and boiled with the skin on. This helps create a crispy crust, reduces roasting time, and keeps the potatoes from drying out. Parboiling the potatoes shortens the roasting time and ensures a crunchy, golden crust while keeping the insides soft and moist.
You can prepare the potatoes in advance and simply toss them with herbs, spices, and olive oil before roasting. Bake them for 30 minutes to serve hot, golden, and crispy potatoes that elevate any meal.
You can easily elevate this simple recipe by incorporating your favorite fresh herbs and spices. My top picks for this dish are rosemary, thyme, and fresh cilantro (coriander leaves).
I love pairing these roasted potatoes with my Rosemary and Garlic Chicken or Lemon Garlic Salmon, or roasted meat with a side of gravy. They’re also great with your favorite dipping sauce or even as a base for a crunchy potato salad!
Choice of Potato
Selecting the right type of potato is key to achieving perfectly roasted potatoes.
Starchy potatoes, with their low moisture content, are perfect for skin-off roasting as they develop a beautifully crisp exterior. In contrast, waxy potatoes have less starch and retain their shape well, making them ideal for skin-on roasting.
Here are some of the best potato varieties for roasting:
Yukon Golds: My top choice for this recipe! Yukon Gold potatoes are fluffy on the inside with a thin skin that crisps up beautifully. With their medium starch and waxiness, these yellow potatoes strike the perfect balance for creating the ultimate roast.
Red Potatoes: Red potatoes have a fluffy interior, a distinctive earthy flavor, and a vibrant red skin. They are another excellent option. You can even mix different varieties for a more dynamic flavor and texture experience.
Baby Potatoes: Tender baby potatoes are fantastic for roasting, delivering small, creamy, and earthy bites that are irresistibly delicious.
While Russet Potatoes are great for frying and making fries or potato wedges, they can become a bit dry inside when roasted. For that reason, I prefer reserving them for fried dishes rather than roasting.
How To Make Roasted Potatoes
Ingredients
Potatoes: For this recipe, I’m using Yukon Gold potatoes. Choosing the right variety is key to achieving perfectly crispy yet moist roasted potatoes. Refer to the notes above to select the best potato for your needs.
Olive Oil: A generous amount of olive oil is essential for creating a golden-brown, crunchy crust. Use high-quality extra virgin cold-pressed olive oil to add depth of flavor.
Garlic: Minced garlic infuses the potatoes with a subtle garlicky flavor. If fresh garlic isn’t available, you can substitute it with garlic powder. Garlic also adds a great flavor to the roasted potatoes.
Rosemary or Thyme: A sprig of fresh rosemary or thyme adds wonderful flavor to the dish. Feel free to use either or both, or substitute with your favorite herb.
Black Pepper: Freshly crushed black peppercorns enhance the seasoning.
Red Chili Flakes (Optional): For a hint of heat, add red chili flakes. Adjust the amount based on your spice preference. You can also substitute with a hint of chili powder or paprika.
Salt: Use regular salt, sea salt, or kosher salt for seasoning.
Fresh Coriander Leaves or Parsley: Sprinkle fresh coriander or parsley over the roasted potatoes for garnish and added freshness.
Lemon: A squeeze of fresh lemon on the hot crispy roasted potatoes for garnish adds an extra tangy lemony flavor.
Tips
- Choosing the right variety of potatoes is crucial for achieving perfectly roasted potatoes. Refer to the notes above to pick the best option.
- Cut Uniformly: Cut the potatoes into equal-sized pieces to ensure even roasting and consistent color.
- Toss After Boiling: Toss the parboiled potatoes to create a slightly mushy exterior. This helps form a crispy, golden crust during roasting.
- Cool Before Roasting: Allow the potatoes to cool slightly after tossing them with oil and spices. This prevents them from becoming overcooked or mushy.
- Roast at High Heat: Always roast at a high temperature to create a crisp outer layer while locking in the moisture for a perfect texture.
Step-by-Step Instructions for Roasted Potatoes
Step 1: Wash 1 kg of medium-sized Yukon gold potatoes (or baby potatoes). Cut potatoes into 2-inch chunks—slice small potatoes in half and medium ones into quarters.
Step 2: In a heavy-bottomed pan, bring 2 liters of water to a boil with 1 teaspoon of salt. Add the potato pieces and cook until tender. Test by piercing with a skewer or fork—it should pass through easily.
Step 3: Transfer the cooked potatoes to a bowl of cold water or rinse under cold running water to stop the cooking process and cool them down.
Step 4: In a small bowl, mix 4 tablespoons of good-quality extra virgin olive oil (or substitute with melted butter), chopped rosemary or thyme, 1 tablespoon of minced garlic, and 1 teaspoon of red chili flakes or paprika powder (optional). Set aside.
Step 5: Drain and pat the potatoes dry with a kitchen towel. Transfer the potatoes to a large bowl and toss them gently with the prepared olive oil mixture. It’s okay if they get slightly mushy—this adds extra crispiness during roasting. If prepping ahead, store the seasoned potatoes in a zip-lock bag in the refrigerator for 1–2 days.
Step 6: Preheat the oven to 220°C (430°F) for 10 minutes. Line a baking tray with parchment paper (baking sheet) and arrange the potatoes, ensuring space between pieces for even roasting.
Step 7: Roast the potatoes for 30 minutes at 220°C, flipping them halfway through for uniform browning, until golden brown and crispy. Make sure the potatoes roast evenly.
Step 8: Remove the tray from the oven, transfer the roasted potatoes to a serving dish, and season with salt, freshly crushed black pepper, and the juice of half a lemon. Toss gently to combine.
Step 9: Garnish with freshly chopped cilantro or parsley. Serve hot as a delicious side dish. Enjoy!
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Variations
- Fat Options: For a richer and more intense flavor, try roasting the potatoes with duck fat, goose fat, lard, or unsalted butter.
- Herb Substitutes: Swap rosemary and thyme for sage, cilantro, parsley, or any herb you prefer. If you prefer a more neutral flavor, you can skip the herbs altogether.
- Spice Customization: Personalize the roasted potatoes by adding your favorite spices, such as Dijon mustard or cumin, to enhance the flavor profile.
Serve These Roast Potatoes With:
Accompaniments
- Roasted Meat and Vegetables for a hearty meal
- A side dish for rice and curries
- Roasted potatoes are a perfect accompaniment to Summer barbeque
- Salads
- Creamy dipping sauce and gravy
Serving Style
- As a side dish to meats and vegetables
- As a quick meal with dipping sauce or gravy
- As a part of a large Mezze platter or vegetable spreads.
- Filling to vegetable wraps with pickles and sauces.
- Toss these roasted potatoes in a creamy mayonnaise sauce and diced crunchy onions and peppers for a hearty potato salad.
Storing and Using Leftovers
Store & Reheat
Let the potatoes cool completely before transferring them to airtight zip-lock bags. Store them in the refrigerator for up to 2 days.
If you don’t plan to use them within a few days, freeze the potatoes in a zip-lock bag for up to 3 months.
To reheat, toss the roasted potatoes with a little oil and seasoning, then re-crisp them in the oven or air fryer.
Using Leftovers in New Dishes
- Salads: Make a quick salad with cold leftover potatoes by tossing them with some mayo, pickles, and diced lettuce.
- Pies: Use chopped potato roasts in pies and quiche recipes.
- Sandwiches: Gently mash the potatoes and use them as a filling for sandwiches with some ketchup or mayo.
- Tacos and wraps: Add leftover potatoes to tacos, burritos, or wraps for a quick-filling meal.
- Soups: Chop the potatoes and add them to any soup to make it a hearty meal.
Our Favorite
Side Dish Recipes
Recipe Card
Oven Roasted Potatoes
Equipments
Ingredients
- 1 kg Potatoes 8-10
- 4 tbsp Olive Oil
- 1 tbsp Garlic minced
- 1 tsp Rosemary or Thyme fresh
- 1/2 tsp Red Chili Flakes Optional
- 1/2 tsp Ground Black Pepper
- Salt as per taste
Garnish
- 1 tbsp Fresh Coriander Leaves or Parsley
- 1/2 Lemon juice
Instructions
- Wash 1 kg of medium-sized Yukon gold potatoes (or baby potatoes). Cut potatoes into 2-inch chunks—slice small potatoes in half and medium ones into quarters.
- In a heavy-bottomed pan, bring 2 liters of water to a boil with 1 teaspoon of salt. Add the potato pieces and cook until tender. Test by piercing with a skewer or fork—it should pass through easily.
- Transfer the cooked potatoes to a bowl of cold water, or rinse under cold running water to stop the cooking process and cool them down.
- In a small bowl, mix 4 tablespoons of good-quality extra virgin olive oil (or substitute with melted butter), chopped rosemary or thyme, 1 tablespoon of minced garlic, and 1 teaspoon of red chili flakes or paprika powder (optional). Set aside.
- Drain and pat the potatoes dry with a kitchen towel. Transfer the potatoes to a large bowl and toss them gently with the prepared olive oil mixture. It’s okay if they get slightly mushy—this adds extra crispiness during roasting. If prepping ahead, store the seasoned potatoes in a zip-lock bag in the refrigerator for 1–2 days.
- Preheat oven to 220°C (430°F) for 10 minutes. Line a baking tray with parchment paper (baking sheet) and arrange the potatoes, ensuring space between pieces for even roasting.
- Roast the potatoes for 30 minutes at 220°C, flipping them halfway through for uniform browning, until golden brown and crispy. Make sure the potatoes roast evenly.
- Remove the tray from the oven, transfer the roasted potatoes to a serving dish, and season with salt, freshly crushed black pepper, and the juice of half a lemon. Toss gently to combine.
- Garnish with freshly chopped cilantro or parsley. Serve hot as a delicious side dish. Enjoy!
Notes
- Choosing the right variety of potatoes is crucial for achieving perfectly roasted potatoes. Refer to the notes above to pick the best option.
- Cut Uniformly: Cut the potatoes into equal-sized pieces to ensure even roasting and consistent color.
- Toss After Boiling: Toss the parboiled potatoes to create a slightly mushy exterior. This helps form a crispy, golden crust during roasting.
- Cool Before Roasting: Allow the potatoes to cool slightly after tossing them with oil and spices. This prevents them from becoming overcooked or mushy.
- Roast at High Heat: Always roast at a high temperature to create a crisp outer layer while locking in the moisture for a perfect texture.
Nutrition (Estimates Only)
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