Easy roasted potatoes are one of those simple, satisfying sides that turn any weeknight into a cozy meal. They get crisp edges and a fluffy center with minimal fuss — I make them often for family dinners and casual gatherings. If you like simple roasted sides that get deeply caramelized, try pairing them with crispy roasted cabbage steaks for a complete tray-bake meal.
Why Make This Recipe
- Flavor: High-heat roasting concentrates the potato’s natural sugars for caramelized, savory bites.
- Ease: Minimal ingredients and one pan make this an approachable recipe for cooks of any skill.
- Versatility: It pairs with chicken, fish, steak, or vegetables and adapts to many seasonings. I love this recipe because it’s forgiving — small tweaks in time or seasoning still produce great results.
- Nutrition: With skins on, potatoes add fiber, vitamin C, and potassium to your plate.
- Crowd-pleasing: It’s a reliable side for weeknight dinners or casual entertaining where you need something that scales well. If you want a richer option for special meals, consider my version of crispy rosemary butter roasted potatoes.
Recipe Overview
- Prep time: 10–15 minutes (including cutting)
- Cook time: 30–40 minutes at 425°F (220°C)
- Total time: 40–55 minutes
- Servings: 4 as a side (about 2 lbs / 900 g potatoes)
- Difficulty: Easy
- Method: High-heat oven roasting on a rimmed baking sheet for even browning and minimal steaming
My Experience Making This Recipe
I tested this method several times with Yukon Gold, red, and russet potatoes to settle on 1-inch pieces for consistent texture. I learned that spacing on the pan matters more than extra oil — crowded potatoes steam instead of crisp. Once I started using a hot oven and a light dusting of cornmeal or flour, the results were reliably golden.
How to Make Easy Roasted Potatoes
Toss 2 pounds (about 900 g) scrubbed and cut potatoes (1-inch cubes or small wedges) with 2–3 tablespoons olive oil, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1 teaspoon garlic powder or 2 minced garlic cloves. Spread in a single layer on a large, rimmed baking sheet (use parchment or a silicone mat) and roast at 425°F (220°C) for 30–40 minutes, flipping once at about 20 minutes. Expect crisp, browned edges and a tender interior; finish with chopped parsley or a squeeze of lemon if desired.
Expert Tips for Success
- Cut even pieces: Aim for roughly 1-inch cubes so all pieces finish at the same time — uneven sizes mean uneven cooking.
- High heat is key: Roast at 425°F (220°C) to get Maillard browning; a convection oven speeds this and can cut time by 5–10 minutes.
- Don’t crowd the pan: Use two sheets if needed — space lets steam escape and surfaces brown. For extra crispiness, try a light sprinkle of cornmeal or semolina on the pan.
- Use the right potatoes: Yukon Gold offers creaminess and good browning; russets get crispier but can break down. For a herby finish or different flavor profile, take seasoning ideas from my easy ranch roasted carrots.
- Flip only once: Stirring too often prevents proper browning — turn potatoes once halfway through roasting.
How to Serve Easy Roasted Potatoes
- Weeknight dinner: Serve alongside a roasted chicken breast and steamed greens for a balanced plate. Consider pairing with a protein like sausage — I often serve these with air fryer sausage and potatoes for an easy family meal.
- Brunch or hash: Reheat and top with a fried egg and hot sauce for a simple hash.
- Party platter: Finish with a sprinkle of flaky sea salt and chopped chives, then serve in a warmed dish so they stay crisp.
- Presentation tip: Serve in a shallow bowl with the most browned pieces on top and a small ramekin of mustard or aioli for dipping.
Storage and Reheating Guide
Refrigerate cooled potatoes in an airtight container for 3–4 days. For longer storage, freeze in a single layer on a baking sheet until solid, then transfer to a freezer bag for up to 3 months; thaw in the fridge overnight before reheating. To reheat and regain crispness, warm on a baking sheet at 425°F (220°C) for 8–12 minutes or pan-fry over medium-high heat with a teaspoon of oil for 5–7 minutes. Microwaving will heat them but make them soft, so use it only for speed, not crispness.
Recipe Variations
- Garlic-herb: Toss with minced garlic, chopped rosemary, and thyme before roasting for a classic flavor.
- Lemon-parsley (dairy-free): Finish with fresh lemon zest and parsley for brightness.
- Spicy paprika-cumin: Add 1 teaspoon smoked paprika and 1/2 teaspoon ground cumin for a smoky, warm profile.
- Dairy-rich: After roasting, toss with 1 tablespoon melted butter and grated Parmesan for a richer side (not dairy-free).
Nutritional Highlights
- Potatoes are a good source of potassium and vitamin C, especially with skins on.
- Keep oil moderate (2–3 Tbsp for 2 lb) to control calories; a typical side portion (about 1 cup) is roughly 150–220 kcal depending on oil.
- Allergen note: This recipe is naturally gluten-free; it’s dairy-free unless you add butter or cheese as a finish.
Troubleshooting Common Issues
- Soggy potatoes: Likely due to overcrowding or too little heat — spread in a single layer and raise oven to 425°F (220°C).
- Burned outside, raw inside: Pieces too large or oven temperature too high; cut smaller (1-inch) and check at the 20-minute mark.
- Uneven browning: Unequal piece sizes or not flipping once — cut evenly and turn with a thin spatula halfway through.
Frequently Asked Questions
Q: What potato variety gives the crispiest roast?
A: Russets give the crispiest exterior because of their higher starch, but Yukon Golds balance crispness with a creamy interior. For predictable results, cut uniformly and roast at 425°F (220°C).
Q: Should I parboil potatoes before roasting?
A: Parboiling (8–10 minutes) roughens the surface and shortens roast time, yielding a very fluffy interior and crisp edges. It’s helpful if you’re short on oven time, but you can get excellent results straight-roasted if you cut pieces small and use a hot oven.
Q: Can I roast these in an air fryer?
A: Yes — toss the same-seasoned 1-inch pieces with oil and cook at 400°F (200°C) for 15–20 minutes, shaking the basket every 5 minutes. Air fryers crisp quickly, so check early to avoid over-browning.
Q: How much oil should I use so potatoes crisp but aren’t greasy?
A: Use about 2–3 tablespoons of oil for 2 pounds of potatoes. You want a thin, even coating — too little leaves dry surfaces, too much causes greasiness. Using a high-smoke-point oil like canola or avocado works well at high temperatures.
Easy Roasted Potatoes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Simple and satisfying roasted potatoes that are crispy on the outside and fluffy on the inside, perfect for weeknight dinners.
Ingredients
- 2 lbs (900 g) potatoes, scrubbed and cut into 1-inch cubes
- 2–3 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder or 2 minced garlic cloves
- Chopped parsley or lemon for garnish (optional)
Instructions
- Preheat your oven to 425°F (220°C).
- Toss the scrubbed and cut potatoes with olive oil, salt, pepper, and garlic powder.
- Spread the potatoes in a single layer on a large, rimmed baking sheet.
- Roast for 30–40 minutes, flipping once at 20 minutes, until golden and crispy.
- Garnish with chopped parsley or a squeeze of lemon if desired.
Notes
For crispier potatoes, avoid crowding the pan. Use high-heat oil and consider adding a sprinkle of cornmeal for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: High-heat oven roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 1g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg