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Oven Roasted Potatoes are the perfect side dish to almost any meal. Simply roast the potatoes with a few pantry staples in a hot oven and you’re in business.
Sometimes figuring out what to serve with your meal is tricky. When in doubt, roast potatoes. This recipe calls for oil, salt, garlic powder, and smoked paprika. The taste and texture is so good. You will love the way that they crisp up in the oven.
This is the perfect side for any main dish, especially Garlic Herb Pork Tenderloin, 5 Ingredient Chicken Legs and this Perfect Pot Roast because they are all made in a slow cooker so your oven is free to make Oven Roasted Potatoes.
Table of Contents
Why You’ll Love This Recipe
- 5 pantry staples – red potatoes, some oil, and a few seasonings.
- It’s a budget-friendly side – potatoes are an inexpensive root vegetable.
- Super easy to make – your oven does most of the work!
Recipe Ingredients
- Potatoes: I like to use red potatoes but you can use any type!
- Light oil: Such as canola, avocado, or vegetable oil – this makes them crispy without adding flavor.
- Spices: A little salt, garlic powder, and smoked paprika to add flavor to these potatoes.
See the recipe card below for full information on ingredients and quantities.
How to Make Oven Roasted Potatoes
- Step #1. Scrub, dry and cut the potatoes roughly into 1-inch pieces.
- Step #2. Toss the potatoes with oil then with the garlic powder, salt, and smoked paprika.
- Step #3. Spread potatoes in a single layer on an unlined baking sheet.
- Step #4. Bake at 425 degrees F for 35 to 45 minutes, then serve.
Recipe FAQs
Red potatoes have great health benefits. They have more potassium than a banana, the skin provides a good amount of fiber, and they contain vitamin C.
You don’t have to unless it’s your preference. Most of the fiber is found in the peeling so you will be missing out on that if you peel them. This recipe works great with the peel on or off.
Yes. Get in the habit of washing your fruits and vegetables before cooking or eating them. Give them a nice scrub and rinse. Then pat them dry with a towel.
To get the crispy outer layer that you want, you will need to roast at a high temperature. Preheat your oven to 425 degrees F and you’ll be set.
Expert Tips
- Try to cut your potatoes into fairly even-sized pieces so that they bake more consistently – you won’t have some pieces basically burning when other pieces aren’t done.
- Make sure the potatoes are dry before tossing them in the oil and spices – this will help them crisp up better in the oven.
- If you can, soak the potatoes in lukewarm water for 30 minutes after you cut them then rinse and dry – this will remove some of the starch from the potatoes, which helps them get extra crispy.
- Don’t overcrowd the potatoes on the pan – if you put too many on the pan, it will prevent the air from circulating properly and your potatoes won’t crisp up as well.
More Side Dish Recipes to Consider
Vegetable Sides
Air Fryer Garlic Parmesan French Fries
Side Dishes and Salads
47 Easy Potato Recipes
Recipe Collections
Zucchini Recipes
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Oven Roasted Potatoes
Ingredients
- 2 pounds red potatoes
- 3 tablespoons light oil, such as canola, avocado, or vegetable oil
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon smoked paprika
Instructions
- Preheat the oven to 425 degrees.
- Scrub the potatoes clean then cut them into 1 to 1.5 inch pieces.
- Add the potatoes to a large bowl and drizzle with the oil. Toss to combine.
- Sprinkle the garlic powder, salt, and smoked paprika over the oily potatoes and toss to combine well. Feel free to use your hands if that's easier.
- Spread the potatoes out on a large rimmed baking sheet that is NOT lined with parchment or a baking mat. It’s a bit more to clean up but you get a crispier potato if you don’t line the pan.
- Spread them out in an even layer and take care to keep them from touching too much. If the potatoes are are too close together they’ll steam instead of roast.
- Place the baking pan in the hot oven and bake until the potatoes are cooked through and crisp, about 35 to 45 minutes. I tend to bake them the longer amount because I like mine crisper. Check them out at 35 minutes and keep an eye on them.
- Remove from the oven and let the potatoes cool 1 minute on the tray. Use a thin metal spatula to remove them to a serving dish and serve with additional salt and pepper to taste.
Notes
- If you have time, soak the potatoes in warm water for 30 minutes before you cook them. Drain, pat dry, and then add to a bowl and add the oil and spices. Soaking potatoes removes some of the starch and helps them to cook up crisp on the outside and fluffy on the inside.
- I’ve tried this with white, yellow, and red potatoes, they all worked great.
- You can leave the skin on or peel your potatoes. It’s really just a personal preference thing, so do what you like and what you have time for.
- Use a thin metal spatula to remove the potatoes from the pan when they come out of the oven if you have one because it will help you keep the crispy sides on the potatoes.
Followed the directions exactly. Used canola oil. Potatoes were perfect.
These potatoes were super easy to make, and so delicious! My kids are notoriously terrible eaters and find ways to complain about nearly anything I make, but they all ate these potatoes, went on about how amazing they were, and asked if I could make them again tomorrow. I’d say it’s a win!