Roasted Potatoes

Is there anything better than oven Roasted Potatoes? The golden crisp sides and pillowy soft, fork-tender centers are so good. Their flavor pairs so well with main dishes from sizzling steaks to roast chicken, and are a classic beloved side dish all around the world.

Hands down, this is the easiest way to make the best roasted potatoes for dinner every single time...

Crispy Roasted Potatoes Recipe

• baby gold Yukon gold potatoes
• olive oil
• sea salt
• cracked black pepper
• fresh rosemary
• fresh thyme
• garnishes: add a little bit more fresh thyme, rosemary, flaked sea salt

Wash the baby potatoes in cold water. Slice them in half and place in a large bowl, airtight container, or zip top freezer bag to prep ahead.

Chop your herbs, thyme, and rosemary, and pull the leaves off. Put them in a coffee cup or small bowl. Discard the tough stems. Snip with clean cooking scissors until a fine mix of smaller pieces.

This hack is great for kids to help in the kitchen! Or chop on a board with a good chef's knife. I used fresh thyme and rosemary from my garden...

Toss the ¼ cup of herbs into the bowl or plastic bag, and pour in ½ cup of good olive oil, 1 teaspoon of sea salt, and 1 teaspoon of black pepper.

Seal the bag and toss, then store the seasoned potatoes in the refrigerator up to a day ahead. This is the best way to prep ahead for dinner. Bring to room temperature for at least an hour before roasting in the oven.

Adjust the oven so you can use the lowest shelf in the oven, which is right above the heating element. Preheat oven to 425 degrees f. This is a roasting temperature and cooks the them in a higher dry heat as opposed to baking which is typically is a much lower temperature oven setting.

Spray a prepared baking sheet with non stick spray, I prefer coconut oil spray. If possible, use a dark well loved sheet pan, this actually helps get golden crispy skin. Don't use a new nonstick pan, aluminum foil, or parchment paper for this recipe, we want them to reach crispy perfection!

Lay the potato chunks in a single layer with space in between.

In a preheated oven, place potatoes on the bottom shelf for 15 minutes. After 15 minutes, carefully remove the sheet pan from the hot oven, set it on a hot pad on the counter, flip them over using tongs or a spatula, and roast another 15-20 minutes, or until golden brown.

Total cooking time can vary based on your oven, the pan, and even the size or type of potato. Transfer potatoes to a pretty dish, sprinkle with more fresh herbs like rosemary and thyme, flaked sea salt, and serve with butter or try my homemade Herb Butter, so delicious!

So why does this recipe work?

There are a few good reasons, let's go through them:

• First, this easy recipe is great to prep ahead, see my tips below.
• The oven temperature and a hot oven are key! The 425-degree temperature of the oven is a big deal to get a golden crispy exterior when roasting. If it is too hot they burn, a low temperature results in them becoming limp, undercooked, without browning on all sides.
• These are roasted not baked potatoes.
• Using a dark pan is best. That actually helps get crispy roasted potatoes! I use the same method in my Roasted Vegetables recipe, give it a try too.
• Toss the potatoes, olive oil, herbs, sea salt, and pepper ahead to get the flavor locked in. My favorite way to prep for entertaining!
• Simple easy ingredients to grab at any grocery store, and pantry staples.

Roast Potatoes Top Tips

Best Potatoes To Use

There are a lot of potatoes out there! 🥔🥔🥔 The truth is, all potatoes will roast. You can do this with potato wedges, potato slices, or potato chunks using regular potatoes, sometimes they roast a bit differently and don't get as golden. I recommend that you soak potatoes like Russets or Idaho, in water to get the excess starch out first and pat very dry if using these types of regular baking white potatoes. My personal preference is to use baby Yukon golds or fingerlings for roasting, they are a great size, have less starch, and are easy to find at stores.

Best Herbs To Choose

All herbs will darken in the heat of the oven, but rosemary, thyme, and parsley endure the heat a little better. Herbs like basil, sage, and dill also are great for roasting as well.

Flavor and Seasoning Variations

• Garlic salt or garlic powder is better than crushed fresh garlic cloves which will burn in the high heat of the oven.
• Olive oil is preferred, and healthier, but vegetable oil will work in a pinch.
• Onion powder also adds good flavor.

Leftover Potatoes

Make potato salad, chop them into green salads, or soups, or load them into breakfast burritos with eggs and grated cheese. Store leftovers in the fridge for up to 4 days or freeze them. They reheat great and crisp up in your air fryer!

Favorite Toppings

Once they come out of the oven, you can top them with butter, or try my amazing Herb Butter! A cool dollop of sour cream, a grate of good parmesan cheese, or sprinkle your favorite herbs or even some chives or thinly sliced green onions.

Potato FAQ

Types Of Potatoes

Fingerling Potatoes are a special variety of potatoes named because their shape is like a slim finger. You can find them in regular grocery stores, farmer's markets, or high-end markets.  I LOVE to put them on the grill with steaks, that recipe will be on Delicious Table one day soon!

Fingerlings have a firmer texture and hold up well to cooking. They can be boiled, roasted, grilled, or baked. They taste very close to the everyday potatoes we're used to.

New Potatoes aka Baby Potatoes are small round oval shapes about the size of ping-pong balls. They have a slightly sweet delicate flavor with a creamy texture and are simply the baby version of any potato a farmer grows.

These are younger and immature potatoes that are thinned out early in the season in order to make room for the rest of the potatoes to mature in the fields and are the first ones harvested

Colored Baby Potatoes are an immature variety of potatoes of larger varieties. They can come in all colors, purple, red-skinned potatoes, brown, or yellow like Yukon golds. You will see them labeled in stores as baby, new, or creamer potatoes. The best part is because they are so small, you can cook them whole, whether you roast, grill, boil, or steam them.

More Potato Recipes

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A BBQ Potato Salad recipe with yummy flavors from your favorite bbq sauce, crumbled bacon, buttermilk ranch, crunchy celery, and cheddar cheese. A great recipe that uses any kind of potatoes, and is a fresh new twist on a classic.

Make perfectly Roasted Vegetables with these cooking tips and techniques. Plus get roasting times and ideas to use seasonal veggies like sweet potatoes, carrots, and more.

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