Well hello, golden potatoes. You are exactly what I crave with dinner after a long day. More redeeming than French fries, yet just as nice.
I’ll admit that it took me quite a few tries to perfect this roasted potatoes recipe. So, I have a few tricks to share today. This method yields substantial hunks of potatoes that are beautifully golden on the outside and pillowy-tender on the inside.
These roasted potatoes are lovely on weeknights and perfect for the holidays, especially when you add the optional rosemary. Sometimes, I load them up with some sour cream, chives, dill, flaky salt and pepper for a variation we could call ranch potatoes. They’re also great with a drizzle of Easy Green Goddess Dressing.
Bottom line, you can’t go wrong with these roasted potatoes. Serve them up!
Potato Selection Tips
I love to use a combination of red potatoes and Yukon golds for some interesting texture and color contrast. Red potatoes are fluffy on the inside, with a distinctive earthy flavor and fun red exterior. Yukon golds are ultra creamy. You could use just one variety, for sure.
I prefer to save Russet potatoes for potato wedges and mashed potatoes, but they will work in a pinch. They are more dry on the inside, which makes them perfect for French fries, but not quite as suitable for roasting.
Watch How to Make Roasted Potatoes
How to Roast Potatoes
You’ll find the full recipe below, but here’s why this method works so well:
1) Preheat to 425 degrees Fahrenheit.
This is my go-to temperature for roasting vegetables, and it proved perfect for potatoes. It’s high enough to yield tender potatoes that are nicely caramelized on the edges, but not so high that the oil burns.
2) Slice the potatoes into even 2-inch chunks.
Two-inch chunks are rather large, probably larger than you’re accustomed to slicing vegetables for roasting. Your pan might look a little bare, but all for good reason!
At this size, the potatoes get plenty of breathing room so they roast instead of steam. Plus they have ample surface area to turn golden. Lastly, the chunks are big enough to offer contrast between the creamy interiors and the crisp exteriors—something you’ll miss if you slice them any smaller.
3) Toss with olive oil, garlic powder, salt and optional rosemary.
We’ll use less olive oil than you might think necessary. I promise it’s enough to coat the potatoes if you keep tossing. When I used more than one tablespoon oil, the excess oil turned a little smoky in the oven.
We’ll add garlic powder for some subtle but irresistible flavor and salt because it brings out the potatoes’ best. Lastly, I highly recommend stirring in some finely chopped fresh rosemary if you have it. While the potatoes bake, the rosemary simmers in the hot oil and infuses the dish with herbal notes.
4) Roast for 40 to 45 minutes, tossing halfway.
First, make sure to arrange the potatoes in an even layer with their flat sides flush against the pan so they can turn golden. Roast for 40 t0 45 minutes, stirring halfway, until the potatoes are deeply golden on the undersides and a little shrunken and pillowy. Now we’re talking!
5) Season with optional fresh parsley, salt and pepper.
Fresh parsley offers some enticing green color and some light flavor. Sprinkle a little more salt and some pepper all over, then stir to help the parsley stick. Serve while warm.
Roasted Potato Serving Suggestions
These roasted potatoes are a wonderful addition to most dinners, honestly. They’re especially suitable with more traditional meals and holiday suppers.
- Best Lentil Soup
- Creamy Roasted Carrot Soup
- Green Salad with Apples, Cranberries and Pepitas
- Honey Mustard Brussels Sprout Slaw
- Vegetarian Stuffed Acorn Squash
Craving more roasted veggies?
Roasting vegetables is a simple art. Here are quite a few delicious options:
- Roasted Asparagus
- Roasted Broccoli (Plus Four Variations)
- Roasted Brussels Sprouts
- Roasted Carrots (Three Ways)
- Roasted Cauliflower (Four Ways)
- Roasted Green Beans
- Roasted Sweet Potatoes
Please let me know how your potatoes turn out in the comments! I love hearing from you.
Perfect Roasted Potatoes
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Side dish
- Method: Roasted
- Cuisine: N/A
- Diet: Vegan
These golden roasted potatoes are the perfect side dish! The fresh herbs are optional, but quite nice. Recipe yields about 4 generous side servings (see note for multiplying the recipe).
- 2 pounds Yukon gold potatoes and/or red potatoes, scrubbed clean
- 1 tablespoon extra virgin olive oil
- 1 teaspoon garlic powder
- ¼ teaspoon fine salt
- Optional: 1 tablespoon finely snipped rosemary (from about 3 sprigs)
- Optional garnish: 2 teaspoons finely chopped fresh parsley
- Freshly ground black pepper, to taste
- Preheat the oven to 425 degrees Fahrenheit with a rack in the middle of the oven. Line a large, rimmed baking sheet with parchment paper to prevent the potatoes from sticking.
- Slice the potatoes into 2-inch chunks (slice small potatoes in half, larger potatoes into quarters, and so on). Place them on the prepared baking sheet.
- Drizzle the olive oil over the potatoes, then sprinkle on the garlic powder, salt, and rosemary, if using. Toss with your hands until the potatoes are evenly coated in the mixture (it might seem like you don’t have enough oil, but you do—keep going!). Arrange the potatoes in an even layer across the pan with their flat edges against the pan.
- Roast the potatoes for 40 to 45 minutes, stirring halfway, until the potatoes are deeply golden (check the undersides) and easily pierced through by a fork. Stir in the parsley, if using, and season to taste with additional salt and some black pepper (careful, the potatoes are hot). Serve promptly.
Storage suggestions: Potatoes are best when freshly roasted, but will keep in the fridge for up to 4 days. Gently reheat in the oven or microwave.
How to scale: You can bake up to three pounds of potatoes on a half-sheet pan if you increase the other quantities by 50 percent (the potatoes) might not get quite as crisp and will likely need a few extra minutes in the oven). Do not uses over three pounds of potatoes per baking sheet, or the potatoes will steam rather than roast. You can, however, roast two pans at once by placing the racks in the upper and lower thirds of the oven. When you toss the potatoes halfway, swap the pans’ positions (the pan on the upper rack goes to the lower rack and vice versa). Keep an eye on them as one pan, typically on the upper rack, may finish baking a bit sooner than the other.
Looks absolutely divine. The ultimate comfort food! Wishing you a Happy Holiday and I hope Cookie is all better!
Thank you! To you as well. :)
Hi Kate! This recipe is PERFECT! I’ve been looking for one of these for christmas, and it’s right here in my favorite site! Thanks!
Thank you, Archi! I appreciate your review.
These look delicious! I assume the sides of the potatoes turn golden on the parchment paper as well as they do when put directly on the baking sheet?
Hi Pam! I prefer to use parchment paper. It’s about the roasting time and oil that help get the golden color.
I love love love your recipes and use them at least once a week. You brighten my day! Barb
You’re sweet, Barb! Thank you for your comment.
Thank you for making your web site so easy to follow! I love your fresh ideas and colorful meals..PS I am from KC and you are so lucky to live there. Go Chiefs!
You’re welcome, Susan! I’m happy you like it. I do enjoy KC!
Can you use a silicone mat instead of the parchment paper?
These look delicious and I can’t wait to try!
Hi Heather, I haven’t tried it with my silicone mat. I’m not sure they will get as crispy. Let me know if you try it!
I used my silicone mat and it worked great.
Hi, i love reading your recipes:) have you heard of a variety of potato called Robinta? They fall apart if you fully boil them but they make amazingly crisp chips or roast potatoes or jacket potatoes.
I’m in england so i dont know if that variety is available where you are
keep up the fantastic work
Thank you for sharing, Carl!
Can’t wait to try – I have never perfected the art of roasting potatoes. I appreciate your scientific & artistic approach (your basic rice recipe is genius – I used it every week). I know this will be a winner as well. Thank you!
Hi Kate – was going to make roasted potatoes anyways last night but saw this recipe so decided to incorporate all your info and hints… you are so right less oil is better! I did not have fresh but used dried rosemary and they came out delish. Thanks again for another great, go to recipe.
I’m glad you agree, Jill! Thank you for taking the time to review.
Not parboil first?
No need to for this recipe!
Hi. I live in India and its practically impossible to get different varieties of potatoes. We get regular potatoes. How should I use them to make roast potatoes?
Hi Arti, What specific variety? You can try it with these, but I’m not sure as I know they can vary.
You can use regular potatoes & peel off the skin. That’s what I do
These are hands down the best roast potatoes I have ever made. This recipe is perfection and a new family favorite. Thank you!
I’m glad you loved it, Kirstyn! Thank you for your review.
I prepared this recipe for Christmas dinner and it is truly the best! Thanks again Kate!
So glad to hear it! Happy New Year, Claudia.
should i try your breakfast potatoes or these first? both look good
That’s a really tough call, Fred. I think I’d go for these first!
Best oven baked potatoes ever! I make oven baked potatoes every week, but I slice them very thin. This recipe, with the big chunks, makes a total difference. It is so, so, so good! I added celery root chunk, and it was also delicious! Thank you and I love that you explain the reason why you do such and such a thing in your recipes, it suits well my analytic personality.
Wonderful, Michelle! I’m happy you loved them and appreciate my approach. I find it helpful, so I’m glad you do too! Thanks for taking the time to review!
Hi… this might seem like a silly question, but when you say “stir around” half way, do you mean flip each potato to another side, or just slide them around to prevent sticking or over-cooking on the one side… thanks for the tips here, especially leaving space between the potatoes to prevent steaming if they’re too close! makes such good sense.
Hi! Stirring halfway so you get even cooking. So, flipping over or tossing them if that helps?
OMG the best potatoes. I have so many herbs in my garden and this recipe was perfect for them. I also made some “Fry Sauce” (catsup, mayo and W-Sauce) for dipping. Looking forward to eating the left over potatoes tomorrow for breakfast with a runny egg. Thank you.
I’m glad you love them, Mary!
This was excellent. Thank you.
You’re welcome! Thank you for your review.
Hi Kate! I am always amazed ! Your recipes are always spot on delicious!!!! Easy to follow direction and also you answer all of my questions in notes! Keep up the good work! I find myself (through this cooking journey) always going back to you. Thanks so much for all your, investigating hard work. All I do is go to cookieandkate follow your directions and make the best meals ever for my family. I tell everyone about you except my husband
Hi Donna! Thank you for your kind words. I’m happy you keep coming back to the blog for more recipes.
these are soo delicious! made a few adjustments though
baked at 375°F because the last time i tried anything at 400 the parchment burned
i sliced the potatoes slightly smaller and i only used yukon gold
also added a teaspoon or so of cajun seasoning because i love the flavour!
used avocado oil instead of olive oil
i only needed to bake these for around 22 minutes, that’s probably due to my oven or the smaller size of the potato chunks
Thank you so much! I’ve made them so many times already
Great recipe, the potatoes came out perfect! But I had to roast them an hour to get the level of golden brown that’s in your picture
Everyone loved them!
Great to hear, Pat! Thank you for your review.
Love the ease, simplicity and deliciousness of this recipe – I’ve now made it a bunch of times and no matter what I do, it always turns out!
That’s great, Jennifer! I appreciate your review.
One word, “perfect”!!!!
Thank you, Naomi!
I’ve tried the recipe, and it’s amazing
Can these roasted potatoes be frozen?
Hi Cindy, I haven’t tried it so I can’t say for sure. I would be interested to see how it would work for you!
These are so delicious and easy to make!
Thank you for the ‘how to scale’ regarding pounds of potatoes and how to avoid steaming them. I needed that.
I’m happy you loved them, Bethanie! Thank you for your review.
I followed your recipe, using only a pound of potatoes and half of everything elso, cutting the cooking time to 30 minutes, and the potatoes were perfect! On the side I also roasted a red onion cut into half inch wedges, only using olive oil, no salt or pepper. They were incredible. Thank you for the great recipt
You’re welcome, Kaye! I’m happy you enjoyed it.
Thank you. Will try. Appreciate your reply
I just made these potatoes and they were very good. They did not look like yours in the picture but they were good. I found that the temperature of the oven was a little too high and I ended up shutting the oven off while there was still about 15 minutes to go. Yours did look much better,, lol
What matters is how they taste! I’m glad you enjoyed them, Linda. Thank you for sharing.
This looks like a great recipe! I do have a question though. Do you boil your potatoes before roasting them, or do you just put them on the baking sheet? I guess I am also wondering if you boil them first, does that mean they should go in the oven for a shorter time? I am just wondering, since I don’t want to burn my potatoes.
Hi! No need to boil before roasting.
Love these. Simple and the 3 ingredients really showcase the taste of the potato!
A definite make again recipe.
You’re welcome, Currer!
Google led me to your recipe and these are fantastic! Thank you Kate
You’re welcome, Richard!
These were crazy delicious. So simple to make. I am so full I can’t do the dishes.
I’m glad you enjoyed it, Kelly!
I accidentally bought small Yukon and small red potatoes. Anyway I can use the small potatoes?
Hi Melissa! You can try it. They will likely need less time. Keep and eye on them and let me know!
This is the most delicious recipe for bakes potatoes! Just a few ingredients, no fuss. Super healthy. Great for a busy mom. Thank you!
You’re welcome, Alina!
What brand Garlic powder do you prefer?
Hi Patty! I buy organic when I can. Frontier has a great product, Whole Foods 365, Simply Organic.
Absolutely loved this!! So easy and delicious. I reheated them in the airfryer. Equally as good as the first time.
Also obsessed with your hummus (best I have ever had) and the quinoa and sun dried tomato salad (my family fought over the left overs!)
Can’t wait to try many more of your clean healthy recipes in 2022!!
Thank you Kate!!
Happy New Year!
Happy New year, Kier! Thank you for your review.
Perfectly cooked inside and out!
I’m glad to hear that, Melissa! Thank you for sharing.
I used this but:
My friend from Ireland says you need to parboil the potatoes. Another recipe suggests this and I agree. And then after parboiling, you shake the potatoes around in the pot to rough the outside layer up. This makes them fluffy inside and crisp outside. Gotta trust the Irish girl when it comes to potatoes!
My potatoes were awesome!
Thank you for sharing. I prefer this method, but I’m glad you found that helpful.
I’m new to cooking, how to I determine a 2-inch cut of potatoes?
Hi DM, you can use measurement tools – like a tape measure- to help you understand the size. I hope you try it!
Donna Ann Martucci
I am soaking my potatoes now. So in 1hour. I will add salt and pepper and 1 tablespoon olive oil. Mix well, add to foil covered baking sheet the potatoes. Then I will bake them for 40 to 45 minutes. Turning half way through.
Can’t wait to eat them. They look delicious
I hope you loved them, Donna!
I made your roasted potatoes. Red ones. But I unfortunately didn’t see the part where you add the parsley and salt. Do I didn’t really taste more than the potatoes myself. Everyone else said they were good. Thank you, Kathy R.
Just popping in here to say that this recipe is PERFECT. Made this several times now, just fantastic each time. Thanks for the recipe.
You’re welcome, Paddy! I appreciate your review.
Turned out perfectly! Thank you!! Perfectly crispy on the outside and soft in the middle. I used yellow potatoes and cooked on parchment on my giant sheet pan. And you were right about the Small amount of olive oil. Usually I’d use much more but it was perfect. Thanks for the recipe. ❤️
You’re welcome, Mary! I appreciate your review.
My grandchildren love this recipe and these potatoes. They ask for them every time I visit
Love to hear that, Lois! I appreciate your review.
outstanding and simple recipe–potatoes came out perfect===thank you for such a great recipe
You’re welcome, Michael!
These turned out perfectly. I didn’t have rosemary but I added oregano instead for a Greek flair and I served them with homemade tzatziki sauce. Yumm! Thank you!
your roasted potatoes look exactly like I’m looking for tonight. I bought the small Yukon Gold Potatoes.
I’m thinking of using your roasted potato recipe for my daughter’s wedding….as it sounds delicious! There will be 100 guests. I believe I will need 35-50 pounds of potatoes. Getting them all baked within a short amount of time is a concern. Any helpful hints would be welcomed. I will be limited to one oven.
There is a far better way to roast potatoes which will be crispy on the outside and soft on the inside. Do what you suggest to start with but when the potatoes are peeled and cut. Place in saucepan with some salt, boiling water and simmer for 10 minutes. Then drain thoroughly, put the potatoes back in the pan, put on the lid and shake the pan backwards and forwards to chuff up the potatoes, in other words the edges will break down a little. Then put them into an already prepared roasting tray which has some oil in it and has been thoroughly warmed. Roast for about 30-40 minutes or so, having turned them halfway through and you will have the most splendiferous roasted spuds you have ever tasted!
I looked at several “top” sources to find a recipe for roasted potatoes.
None were as simple and easy to make as this inviting one and this one worked great, and did so without the extra oil, and without butter.
The 45+ minutes is worth waiting for – simply starting early enough to complete when the rest of the meal is expected to be ready. ready.
(I just used salt and pepper)
I’m glad you found this one, Evelyn! I appreciate your review.
Absolutely delicious!! Although I don’t have a lot of cooking experience, the recipe is easy to follow & has fantastic results. I already look forward to making it again. Thank you for sharing!
I am still fairly new to eating vegetarian so it is still a little hard to pair the right foods together. What would you suggest as additional sides with the roasted potatoes?
There are so many options! I salad would be great or a sandwich. Let me know what you think.
Hi can’t wait to try this recipe, do I peel the Yukon Golds before roasting.
I love all your recipes especially your Lentil soup. Delicious!!
I made these tonight. I baked them at 425 for 45 minutes, stirring at 22 minutes. At the end of the 45 minutes they were not burnt, but more crispy than I’d prefer. Next time I’ll probably try 35 minutes. Still very good potatoes.
These were absolutely perfect! They were crispy on the outside, soooo soft on the inside, and very flavorful! Best roasted potatoes I’ve ever had! Thank you for these tips and recipe!
Thank you! I’m glad you loved them, Amanda.