These are the easiest, most delicious oven roasted potatoes I’ve made. This recipe has a short ingredient list and makes wonderful golden brown and crispy potatoes.
I love how easy these roast potatoes are to make. This recipe delivers perfectly golden-brown, crispy potatoes that will be a hit, whether it’s a Tuesday night or Thanksgiving dinner.
Use any type of potato in this recipe, but Yukon Gold’s are my favorite.
Key Ingredients
- Potatoes: I love roasting Yukon Gold potatoes because they get super creamy in the middle, but you can use this roasted potatoes recipe for any potato. Try roasting russets, fingerlings, red, or baby potatoes.
- Oil: Since we roast our potatoes at a pretty high temperature, I like using a high-heat oil. Avocado oil is my favorite for this recipe.
- Salt and pepper: Potatoes can take a good amount of seasoning, so be generous with your salt and pepper before roasting.
- Smoked Paprika: My secret ingredient for the tastiest roasted potatoes! Smoked paprika is wonderful in this recipe and adds a smoky, sweet flavor. It also adds a bit of color. Smoked paprika is rarely spicy unless it says “hot” or “Hungarian” on the jar.
- Fresh herbs: These are optional, but I love scattering fresh chives over the hot potatoes just as they come out of the oven.
How to Make Roasted Potatoes
To roast potatoes, start with a hot oven. This guarantees perfectly golden brown roast potatoes with fluffy, tender centers.
To prepare the potatoes for roasting, I cut them into 1-inch pieces, and then toss them with salt, pepper, and a little smoked paprika.
I roast potatoes at 425°F for 25 to 35 minutes. To help them turn golden brown on all sides, I give them a good toss around 20 minutes. I find a flat spatula helps to lift and turn them.
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.
What to Serve with Roasted Potatoes
Serve roasted potatoes with classic dishes like meatloaf, roast chicken, poached salmon, and pork tenderloin. They are also excellent next to other vegetables, like roasted carrots, sautéed spinach, and roasted cabbage.
You can also serve a dipping sauce alongside the potatoes. Try this garlic aioli or my favorite homemade ketchup.
The Best Roasted Potatoes
- PREP
- COOK
- TOTAL
This is my favorite recipe for roasted potatoes. I use Yukon Gold potatoes, but you can substitute chopped russet potatoes, baby potatoes, fingerling potatoes, and red potatoes. These potatoes turn out flavorful, beautifully golden brown, and perfectly crispy!
Watch Us Make the Recipe
You Will Need
1 ½ pounds Yukon Gold or baby potatoes
1 ½ tablespoons 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
Fresh herbs like chopped chives, parsley or mint, optional
Directions
1Preheat the oven to 425°F (218°C). Line a large baking sheet with parchment paper or use a silicone baking mat.
2Chop the potatoes into 1-inch chunks and add them to a medium bowl along with the oil, salt, pepper, and smoked paprika.
3Toss well, then spread the seasoned potatoes onto the prepared baking sheet.
4Roast 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.
5Scatter fresh herbs over the warm potatoes and serve.
Adam and Joanne's Tips
- Storing: Roasted potatoes last in an airtight container in the fridge for up to 5 days. You can also freeze them! Spread your cooled potatoes on a baking sheet in a single layer and freeze for about an hour. Then, transfer the frozen potatoes to a freezer-safe container or bag and freeze them for up to 6 months. Thaw overnight in the fridge before reheating in the oven.
- Smoked Paprika: Adds a deep, smoky aroma and flavor. Unless noted on the packaging, it isn’t typically hot (spicy) and is mild and sweet.
- Silicone baking mat: We love using it 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. It helps with browning and crisping up the potatoes.
- Convection oven: If your oven tends to run hot or if you use the convection setting (fan setting), consider reducing the temperature to 400°F (205°C).
- The nutrition facts provided below are estimates.
Perfect!
Worked beautifully with Russet potatoes which is what I had and needed to get used. I think it would be even better with Yukon Gold or red poatoes. Instead of salt and pepper I used McCormick mesquite seasoning. It’s a cheat I use quite a bit. Still used the smoked Papricka. I pre-heated the baking sheet in the oven before putting down parchment paper and arranged the potatoe bits skin side down and didn’t have to turn them to get a great result. I quarter the potatoes length wise before cutting into bite size pieces so they balance on the skin side.
This is my go to roasted potato recipe. Super simple and delicious! Huge hit with our family and anyone else who might drop by for dinner. Two thumbs up!
Rice crumbs? What is that? I love the idea of extra crunch.
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.
Great idea!
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