Oven roasted potatoes are a classic, simple dish that everyone loves. With a crispy, golden exterior and a fluffy, tender inside, these roasted potatoes are incredibly versatile and pair well with almost any main course. Seasoned with garlic, rosemary, and olive oil, they’re the perfect combination of flavor and texture. Whether you’re serving them alongside roast chicken, steak, or just a hearty salad, this recipe is sure to impress.
Equipment:
- Baking sheet
- Parchment paper or aluminum foil (optional)
- Sharp knife
- Cutting board
- Large mixing bowl
- Measuring spoons
- Tongs or spatula
Ingredients:
- 2 pounds potatoes (Yukon Gold, Russet, or Red potatoes work well)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried rosemary (or fresh, chopped)
- Salt and pepper, to taste
- Optional: 1 tablespoon fresh parsley for garnish
Instructions:
- Preheat the Oven:
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or aluminum foil for easier cleanup.
- Prepare the Potatoes:
- Wash and scrub the potatoes to remove any dirt. Cut them into bite-sized chunks, about 1-inch pieces. If you prefer crispy skins, leave the skin on, or peel them for a smoother texture.
- Season the Potatoes:
- Place the chopped potatoes in a large mixing bowl. Drizzle with olive oil and toss to coat evenly.
- Add garlic powder, onion powder, rosemary, salt, and pepper. Toss again until the potatoes are evenly seasoned.
- Roast the Potatoes:
- Spread the seasoned potatoes in a single layer on the prepared baking sheet. Make sure they’re not crowded, as this will allow them to crisp up better.
- Roast for 25–30 minutes, flipping halfway through using tongs or a spatula, until the potatoes are golden brown and crispy on the outside.
- Serve:
- Once done, remove the potatoes from the oven and garnish with fresh parsley, if desired. Serve immediately as a side dish.
Tips:
- For extra crispy potatoes, you can add a tablespoon of cornstarch to the potatoes before roasting. This will help create a crispier outer layer.
- You can customize the seasonings based on your preference—try adding smoked paprika, thyme, or Parmesan cheese for a different flavor profile.
- Leftover roasted potatoes can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven for the best texture.
Oven roasted potatoes are the perfect side dish that’s easy to prepare, full of flavor, and crispy on the outside with a fluffy interior. With minimal ingredients and effort, you can create a dish that pairs beautifully with any main course. Perfect for weeknights, holidays, or special occasions, these roasted potatoes will never disappoint.
Oven Roasted Potatoes Recipe
This easy oven-roasted potatoes recipe yields crispy, golden-brown potatoes with a tender inside. Perfectly seasoned and simple to make, they’re a versatile side dish for any meal.
Equipment
- Baking sheet
- Parchment paper or aluminum foil (optional)
- Sharp knife
- Cutting board
- Large mixing bowl
- Measuring spoons
- Tongs or spatula
Ingredients
- 2 pounds potatoes Yukon Gold, Russet, or Red potatoes work well
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried rosemary or fresh, chopped
- Salt and pepper to taste
- Optional: 1 tablespoon fresh parsley for garnish
Instructions
- Preheat the Oven:
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or aluminum foil for easier cleanup.
- Prepare the Potatoes:
- Wash and scrub the potatoes to remove any dirt. Cut them into bite-sized chunks, about 1-inch pieces. If you prefer crispy skins, leave the skin on, or peel them for a smoother texture.
- Season the Potatoes:
- Place the chopped potatoes in a large mixing bowl. Drizzle with olive oil and toss to coat evenly.
- Add garlic powder, onion powder, rosemary, salt, and pepper. Toss again until the potatoes are evenly seasoned.
- Roast the Potatoes:
- Spread the seasoned potatoes in a single layer on the prepared baking sheet. Make sure they’re not crowded, as this will allow them to crisp up better.
- Roast for 25–30 minutes, flipping halfway through using tongs or a spatula, until the potatoes are golden brown and crispy on the outside.
- Serve:
- Once done, remove the potatoes from the oven and garnish with fresh parsley, if desired. Serve immediately as a side dish.
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