The Best Oven Roasted Potatoes
This is the easiest, most delicious oven roasted potatoes recipe. The recipe has a short ingredient list and makes wonderful crispy golden brown potatoes. We make this on repeat. I love how easy these roasted 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 your favorite type of potato to make this recipe, but Yukon Gold’s are hands down our favorite to use. If you are a russet potato fan you have to try making our roasted potato wedges. 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. 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. Find the full recipe with measurements below. Tips for Making The Best Roasted Potatoes Tip 1: Start with a hot oven. To roast potatoes, it is essential to start with a hot oven. This guarantees perfectly golden brown roast potatoes with fluffy, tender centers. Tip 2: Season with smoked paprika. 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. Smoked paprika is easily one of our favorite spices. You could also season the potatoes with our homemade seasoned salt. Tip 3: Roast at 425°F. 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. What to Serve with Roasted Potatoes Serve these 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 also love serving these with a dipping sauce. Try this garlic aioli, my favorite homemade ketchup, or our favorite hollandaise sauce, especially if you have some leftover after making our eggs benedict recipe. The Best Oven Roasted Potatoes PREP 5 mins COOK 25 mins TOTAL 30 mins PREP 5 mins COOK 25 mins TOTAL 30 mins 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! 4 Servings 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. 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. 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. Nutrition Per Serving Serving Size 1/4 of the recipe / Calories 163 / Total Fat 5.4g / Saturated Fat 0.8g / Cholesterol 0mg / Sodium 463.3mg / Carbohydrate 26.9g / Dietary Fiber 4.2g / Total Sugars 2g / Protein 2.9g AUTHOR: Joanne Gallagher We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us