🥔 Oven Roasted Potatoes
These Oven Roasted Potatoes are everything you want in a side dish—crispy on the outside, fluffy on the inside, and seasoned just right. They pair well with almost anything and are easy to customize with your favorite herbs and spices.
Equipment
- Large baking sheet
- Mixing bowl
- Knife and cutting board
- Spatula or tongs
Ingredients
- 2 lbs potatoes Yukon gold, red, or russet, cut into 1-inch chunks
- 2 –3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried rosemary or thyme or both
- ½ teaspoon paprika optional
- Salt and black pepper to taste
- Optional: chopped fresh parsley or grated Parmesan for garnish
Instructions
Preheat Oven
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or foil for easy cleanup.
Prepare Potatoes
- Wash and dry potatoes. Cut into even-sized chunks (about 1 inch). No need to peel unless desired.
Season
- In a large bowl, toss the potatoes with olive oil, garlic powder, onion powder, rosemary, paprika (if using), salt, and pepper until evenly coated.
Spread on Baking Sheet
- Arrange the potatoes in a single layer on the baking sheet, cut side down for best browning.
Roast
- Bake for 30–40 minutes, flipping once halfway through, until potatoes are golden brown and crispy on the outside, tender on the inside.
Serve
- Sprinkle with fresh parsley or Parmesan (if using) and serve hot.
Notes
💡 Tips for Success
Use starchy potatoes (like Yukon Gold or Russet) for crispier edges Preheat your baking sheet for extra browning Don’t overcrowd the pan—spread in a single layer for max crispiness
Use starchy potatoes (like Yukon Gold or Russet) for crispier edges Preheat your baking sheet for extra browning Don’t overcrowd the pan—spread in a single layer for max crispiness