Roasted Potatoes

Make perfectly crispy oven roasted potatoes. This simple method works with different types of potatoes, your favorite seasonings, and even different oven temperatures for delicious potatoes every time!

Real food doesn’t have to be complicated.

Don’t get me wrong – it’s a joy to create elaborate dinner plans for my family… Slow Cooker Carnitas simmering all day, warm Corn Tortillas, freshly diced tomatoes and onions and cilantro and lime wedges…with Lime Crema to drizzle on top.

THIS is what will make my family think about dinner all day long.

But sometimes, I need something simple. Like Spatchcock Chicken. Like Homemade Caesar Salad. And like oven roasted potatoes.

ROASTED POTATOES RECIPE

This is my go-to recipe for roasted potatoes. It’s super easy, it’s never failed me, and it’s always a home run with my people. It’s a great basic recipe to have in your back pocket.

Back when we did the Whole30, I learned pretty quickly that you can spend A LOT of time in the kitchen cooking and cleaning.

After three days or so, I literally felt like I was living in the kitchen. Between three meals a day for four people – two of which had to be packed for school – reading labels and double-checking ingredients and then cleaning up the millions of dishes I dirtied, I don’t think I ever left the kitchen except to go to the bathroom, to take a shower, and to go to sleep!

I realized that this spend-all-day-in-the-kitchen lifestyle wasn’t sustainable for a whole month (plus another 15 days or so during reintroduction… YIKES!), so I scaled WAAAY back on our meals and got back to the basics.

Basics are good. Basics are easy. Basic side dishes are great when you’re in a busy season and don’t have much time or energy to devote to complicated meals.

And basics are great when you’re first making the switch from processed foods to eating real food.

INGREDIENTS FOR ROASTED BAKED POTATOES

You only need 3 ingredients to make roasted baked potatoes: potatoes, seasonings, and a healthy fat.

POTATOES

You can use ANY type of potato you want. Literally, ANY TYPE YOU WANT. Talk about versatility!

I normally use russet potatoes because they’re cheap and easy to find (and because I often have them on hand for Easy Potato Skins and Crispy Potato Wedges, but I’ve used red potatoes, Yukon gold potatoes, fingerling potatoes… even sweet potatoes!

There’s no need to peel the potatoes either – just chop and go! Every type of roasted potato turns out delicious!

SEASONING

You can go simple or complex here, depending on how you’re feeling and what else you’re making for dinner.

I used coarse salt, freshly ground black pepper, and dried rosemary when I took these photos. But I’ve added every dried herb in my spice cabinet too…oregano, basil, sage, thyme. Spices like onion powder, paprika, red pepper flakes, and onion powder are all yummy too!

I’ve also used Homemade Poultry Seasoning, Homemade Taco Seasoning, the dry mix of Homemade Ranch Dressing, and the dry mix of Homemade Greek Salad Dressing.

I’ve even used fun spice mixes like Chinese 5 spice mix, Za’atar seasoning, and everything bagel seasoning!

The options are ENDLESS here, and I can’t even say we have a favorite because we truly like them all!

HEALTHY FATS

I typically use extra-virgin olive oil for my roasted potatoes, but you can also use coconut oil, melted butter, avocado oil (you can buy this oil locally at Walmart), or even leftover bacon grease.

The healthy fat coats the potatoes and helps them crisp up on the outside, giving you that golden brown color and delicious flavor.

Tip: If you go the roasted sweet potatoes route, try tossing them in coconut oil and seasoning with salt + pepper + cumin + cinnamon. OMG YUM!

HOW TO COOK ROASTED. POTATOES

Here’s how to cook great roast potatoes that are crispy on the outside, and creamy and fluffy on the inside.

Step 1. Preheat the oven to 425F.

Note: The oven temperature is flexible, but the higher the temperature, the quicker the potatoes will cook. If you cook at 400F, add 10 minutes to the cooking time. If you cook at 350F or 375F, add 15-20 minutes of cooking time.

Step 2. Scrub the dirt off the potatoes. Cut the potatoes into roughly 1” pieces. Lay them on a baking sheet lined with parchment paper or a silpat mat, in a single layer. It’s okay if they touch, but you don’t want the potatoes on top of each other.

Step 3. Drizzle the olive oil evenly over the potatoes and toss potatoes to coat them. Sprinkle the potatoes with salt, pepper, and dried seasonings or herbs as desired.

Step 4. Roast in the oven for 30-40 minutes, or until the tops of the potatoes are dark golden brown and potatoes are fork-tender. Sprinkle with a touch of parsley or Parmesan cheese if you want it fancy!

Tip: If tossing on the pan is a struggle, place them in a large bowl and stir!

ROASTED WHITE POTATOES COOKING TIMES

Roasted white potatoes are cooked in the oven. Oven temperatures can vary from 350F to 450F, but I like to make mine either at 400F or 425F, depending on whatever else I’m cooking, and then I adjust the cooking time accordingly.

For example:

• If I’m making Almond Crusted Chicken (which cooks at 425F), I’ll make roasted potatoes at the same temperature and cook them for 30-40 minutes.
• If I’m making Lemon and Herb Sheet Pan Chicken (which cooks at 400F), I’ll make roasted potatoes at the same temperature and cook them for 40-50 minutes.
• If I’m making Giant Italian Meatballs (which cook at 350F), I’ll make roasted potatoes at the same temperature and cook them for 50-60 minutes.

That way I’m not messing with the oven temperature throughout the course of cooking dinner. And if my potatoes are cooked through but I want them to be browner on top, I can turn the oven to broil and finish the potatoes off for 2-3 minutes!

And in case you’re wondering, you CAN make roasted potatoes while something else is in the oven. You might have to add a few minutes of cooking time, but it’s not a deal breaker.

TIPS FOR ROASTED BAKED POTATOES

For me, preheating the oven is what takes the longest. If it’s already on, I try to make the most of it!

• Work smarter, not harder. Any time I’m making roasted. potatoes, I usually preheat the oven, prepare the potatoes, and then move on to whatever else I need for dinner.
  • Then when the oven temperature is set, I can pop the potatoes in the oven, set the timer, and keep going with the rest of dinner.
  • The potatoes usually take the longest, so if they’re in the oven FIRST, I can get the rest of dinner ready by the time the roasted potatoes are done.
• While you have the oven on, use it for something else! You can make another component of dinner, bake cookies or brownies, or even make Sheet Pan Pancakes for breakfast the next day.
  • You can also use the leftover heat to season your cast iron skillet.
• Store leftover roasted potatoes in an airtight container in the refrigerator for up to 1 week. Reheat in the oven or an air fryer for crispier leftover potatoes, or in the microwave.

ROASTED POTATO DISHES FAQS

MORE YUMMY POTATO OPTIONS

• Crispy Potato Wedges
• Oven Roasted Breakfast Potatoes
• Hasselback Potatoes
• Ridiculously Easy Potato Skins
• Instant Pot Mashed Potatoes
• Crash Hot Sweet Potatoes