Roasted Potatoes are crispy on the outside, soft in the center, and only take a few ingredients to make. The potatoes go from prep to table in less than an hour. Serve them as a side dish for breakfast or dinner, these potatoes are perfect anytime day or night!
A good potato recipe can be a meal all its own. Hash brown casseroles, loaded baked potatoes, potato skillets… The list goes on! These Roasted Potatoes are typically made as a side dish but are so good, they could be eaten all on their own!
They’re perfectly seasoned with just the right amount of garlic powder and paprika, a touch of dried herbs (like rosemary or thyme), and enough salt and pepper to pull all the flavors together in a wonderful medley.
This is a favorite side dish of ours to make. It’s so simple and easy to throw together and pop in the oven! You could even whip up a breakfast variation called home fries. It’s a great recipe to bake out of the way while frying up bacon and flipping pancakes on the stove. Serve these potatoes for breakfast, lunch, or dinner – you just can’t go wrong!
How To Make Roasted Potatoes
- Preheat your oven to 425°F.
- Wash and dry the potatoes. Cut the potatoes into bite-sized (1-inch) pieces. Make sure they’re cut into relatively the same size so that they cook evenly.
- In a large bowl, combine the potato pieces, oil, dried herbs, garlic powder, paprika, salt, and pepper. Toss to coat the potatoes thoroughly.
- Arrange the potatoes on a large baking sheet in a single layer. Bake for 40 minutes or until the potatoes are golden brown and crispy on the outside. Flip halfway through if the potatoes begin to brown quickly.
- Serve while hot and enjoy!
Tips and Variations
- Use an oil that can handle a high heat (has a low smoke point). Otherwise, the oil will burn and leave a burnt residue on the potatoes.
- Use your favorite seasonings on the roasted potatoes. We like garlic powder, paprika, and a variety of dried herbs. It’s important to use flavors that your family likes, so mix things up!
- Try topping with parmesan or shredded cheddar cheese and green onions.
- To help keep the potatoes from sticking to the pan, lightly spray the pan with cooking spray. It doesn’t take much, but it will keep the potatoes from peeling apart when it’s time to take them off the pan.
Storage and Reheating
Refrigerator: Store any leftover roasted potatoes in an airtight container in the fridge for up to 4 days.
Reheating: While you can pop these potatoes in the microwave for a minute to reheat, if you want them to retain that crisp, the oven will be your best bet. Stick them in a single layer in the oven and reheat until warmed through.
- 2 Pounds Yellow or Russet Potatoes, cut into 1-inch cubes
- 2 Tablespoons Cooking Oil
- 2 Teaspoons Dried Herbs (rosemary, thyme, basil, oregano, etc.)
- 1 Teaspoon Garlic Powder
- ½ Teaspoon Paprika
- Salt and Pepper to Taste
- Preheat the oven to 425°F.
- Wash and dry the potatoes. Cut the potatoes into bite-sized (1-inch) pieces.
- In a large bowl, combine the potato pieces, oil, dried herbs, garlic powder, paprika, salt, and pepper. Toss to coat the potatoes evenly.
- Arrange the potatoes on a large baking sheet in an even layer. Bake for 40 to 50 minutes or until the potatoes are golden brown and crispy on the outside. Flip halfway through if the potatoes begin to brown quickly.
- Serve hot with your favorite breakfast or entree.
- See post for storage options.
*Please see details within post for additional information regarding the recipe, tips, and possible recipe pairing.
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Nutrition Information:Yield: 8 Serving Size: 1/2 cup
Amount Per Serving: Calories: 144Total Fat: 4gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 53mgCarbohydrates: 25gNet Carbohydrates: 44gFiber: 3gSugar: 1gProtein: 3g
*The calories are an estimate and are based on the ingredients and serving size listed. The calories can vary depending on the brand of product purchased.