How to make our favorite oven-roasted potatoes. This easy recipe has a short ingredient list, minimal prep time, and results in golden-brown and crispy potatoes. Jump to the Roasted Potatoes Recipe
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How to Roast Potatoes in the Oven
Roasted vegetables are a staple for us. I love how simple they are and how little cleanup they require. We’ve shared various roasted veggie dishes on Inspired Taste (see our roasted veggies, roasted cauliflower, and this roasted cabbage), but this easy roasted potato recipe is high on our favorites list. The full recipe with ingredient amounts is below, but let me quickly walk you through the process here.
We start with a hot oven. If you want perfectly golden brown roast potatoes with fluffy, tender centers, a nice hot oven is best. For oven-baked French fries, try our recipe for our favorite baked French fries!
I roast potatoes at 425 degrees Fahrenheit or about 220 degrees Celsius. If your oven tends to run hot or if you use the convection setting (fan setting), you might consider reducing the temperature to 400 degrees Fahrenheit or about 205 degrees Celsius.
At 425 degrees Fahrenheit, the potatoes will take twenty-five to thirty-five minutes to roast. This, of course, depends on how large you cut your potatoes. I usually cut mine into 1-inch chunks.
Any variety of potato will work in this recipe, but my favorites are Yukon Gold potatoes, fingerling potatoes and baby (or New) potatoes. We prefer these varieties when making potato salad, too. They are creamier and more buttery inside than when compared to baking potatoes.
As for the seasoning, we stick to salt, pepper and a little bit of smoked paprika. If you’ve not cooked much with smoked paprika, I encourage you to start. It’s a dark red spice that adds a hint of smoke and sweetness.
These potatoes really are a staple for us. Here are a few more tips (and a few reminders) for making the best oven roasted potatoes.
Our tips for the best roasted potatoes
- Cut the potatoes into a similar size so that they roast evenly in the oven. I like 1-inch chunks.
- Roast the potatoes in a hot oven. I like 400 degrees F to 425 degrees F.
- Toss the potatoes in a high heat oil (like grape seed or avocado oil) until you are sure they are well coated.
- Season well with salt, pepper and any other spices you like. I love smoked paprika.
- Spread the seasoned and oiled potatoes out on a large baking sheet and make sure that they have a little space between them. Crowding the potatoes will cause them to steam rather than roast.
- Just before serving, toss the roasted potatoes with chopped fresh herbs like chives, parsley or basil.
More roasted vegetable recipes
- Coconut Oil Roasted Sweet Potatoes with Pecans
- Chili Lime Roasted Cauliflower
- Crave-Worthy Roasted Mushrooms
- Roasted Carrots with Garlic Parsley Butter
- Roasted Fingerling Potatoes with Craveable Sauce
- Garlic Herb Roasted Green Beans
Our Favorite Crispy Roasted Potatoes
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How to make our favorite oven-roasted potatoes. This easy recipe has a short ingredient list, minimal prep time, and results in golden-brown and crispy roasted potatoes. Feel free to add your own spin with different spices, but trust me, the recipe as written is crave-worthy.
Watch Us Make the Recipe
You Will Need
1 ½ pounds Yukon Gold or baby potatoes
1 ½ tablespoons neutral oil like grape seed oil, vegetable oil or avocado oil
3/4 teaspoon fine sea salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon smoked paprika, see notes
Fresh herbs like chopped chives, parsley or mint for serving
Directions
1Heat the oven to 425 degrees Fahrenheit and line a large baking sheet with parchment paper or a silicone baking mat.
2Chop the potatoes into 1-inch chunks, and then add to a medium bowl along with the oil, salt, pepper and smoked paprika. Toss well, and then tumble the seasoned potatoes onto the prepared baking sheet. Spread the potatoes out into one layer.
3Roast the potatoes until golden brown on the outside and tender on the inside, 25 to 35 minutes. After 20 minutes, check the potatoes and use a flat spatula to stir them for the most even browning.
4Scatter fresh herbs over the warm potatoes and serve.
Adam and Joanne's Tips
- Smoked Paprika is made from dried and smoked pimiento peppers. It adds a deep smoky aroma and flavor. Unless noted on the packaging, it isn’t typically hot (spicy) and instead is mild and a bit sweet.
- Silicone baking mat: We love using our baking mat when roasting vegetables in the oven since nothing sticks to it and it is easy to clean. There are a variety of brands to choose from. The one shown in the photos and video is from Silpat.
- Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.
If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste
These are delicious and so easy! They are one of my go to sides. Love your recipes. Thank you!
Made these last night for dinner, served with BBQ ribs and steamed broccoli. Didn’t follow the recipe exactly. I used a combo of vegetable oil and melted butter, and just added salt, pepper, and lots of freshly minced garlic. Would have loved to include the smoked paprika and fresh herbs but didn’t have any. . . maybe next time.Despite that, the potatoes were the hit of the meal (and my ribs are no slouch!) Delicious and easy. Will definitely make again.
can i put everything together the night before an roast the next day?
Hi Nancy, I’ve not tried this myself, but I would imagine that since the oil coats the cut edges of the potatoes, you should be fine leaving them in the fridge overnight.
What do you think about sprinkling with Parmesan right out of the oven?
That’s a wonderful idea!
If using baby potatoes, do they need to be cut up?
Hi Leslie, I like to cut baby potatoes in half, or if they are on the larger side, I quarter them. This way, there are some flat sides that will get nice and golden brown.
I have tried a variety of your recipes and I have never been disappointed. Thanks for the deliciously great job! Thanks Sheri Catalano
We, and our friends who come for dinner, also like the baked veggies. Tip on the potatoes. Put the potatoes and old and herbs & spices in a plastic bag and shake around to get them all fully coated. I also use rice crumbs for extra crunch. Thanks for your recipes.
Great idea!