Roasted Potatoes

These Roasted Potatoes are perfectly crispy on the outside, soft and fluffy in the center, and require just a few ingredients to make. Season them to your liking, then serve them as a side dish for breakfast, lunch, or dinner!

Seasoned potatoes on a serving plate.

Easy Oven Roasted Seasoned Potatoes

Potatoes have to be one of the most versatile foods. You can use them to make hash browns, baked potatoes, French fries, tater tots…the list goes on and on. 

These perfect Roasted Potatoes are one of my favorite ways to enjoy potatoes. They can be easily seasoned to your liking, then roasted until soft and fluffy in the middle with the perfect crispy exterior.

Enjoy these potatoes for breakfast, lunch, or dinner…you just can’t go wrong!

How to Make Oven Roasted Potatoes

This oven roasted potatoes recipe is so easy to prepare! 

See the recipe card below for the ingredient amounts and full instructions.

  1. In a large bowl, mix together the chopped potatoes, oil, and seasonings. Toss to coat.
  2. Transfer the potatoes to a greased baking sheet, then bake at 425ºF until golden-brown and crispy, flipping halfway through the cooking time.
Top down view of potatoes and seasoning in a bowl.
Top down view of roasted potatoes on a sheet pan.

Tips for Crispy Roasted Potatoes

  • Dry the potatoes after washing them. Removing the excess moisture allows them to crisp up. If they’re still too moist, they will just steam rather than roast.
  • Be sure you’re chopping the potatoes into even 1-inch cubes so they cook at the same rate.
  • Make sure you use a cooking oil that can handle high heat (has a high smoke point). Otherwise it will burn and leave burnt residue on the potatoes. You can use oils such as canola oil, vegetable oil, or grapeseed oil.
  • Grease the pan with cooking spray before cooking. This helps prevent the potatoes from sticking.
  • Cook in a single layer. The potatoes need room to breathe so they can crisp up. If they’re all stacked on top of one another, they won’t crisp up under the high heat.
  • Don’t forget to flip the potatoes halfway through the cooking time to ensure they cook all the way around! 
  • Feel free to play around with seasonings to serve your potatoes a variety of different meals. We love garlic powder, paprika, and dried herbs, but you could also do fajita seasoning, baked potato seasoning, Cajun seasoning, French fry seasoning, or taco seasoning.
  • Want to make your potatoes cheesy? Try topping them off with parmesan or shredded cheddar and green onions!
Top down view of roasted potatoes on a round plate.

What to Serve with Roasted Potatoes

These seasoned potatoes are so incredibly versatile! You can serve them as a side dish with breakfast, lunch, or dinner! Here are a few of my favorite pairings:

Storage and Reheating

Refrigerator: Roasted potatoes are best right away, but if you have any leftovers they will last in an airtight container in the fridge for up  to 4 days.

Reheating: The best way to reheat roasted potatoes is in the oven so they can crisp up a little bit again. Simply spread them out on a baking sheet and cook them at 350ºF until heated through. You can also reheat them in the microwave, but the texture won’t hold up as well.

Is It Necessary to Boil Potatoes Before Roasting?

Nope! In fact, boiling the potato pieces may cause them to be over-cooked. These potatoes come out perfectly by simply roasting in the oven. No need to take any extra steps!

Why Can’t I Get My Roasted Potatoes Crispy?

There could be a couple of reasons that your roasted potatoes aren’t getting as crispy as you might want them to. Here are a tips to making sure they’re the best crispy roasted potatoes:

  • Dry the potatoes. After you wash them, the potatoes must be dried off before chopping and roasting. Excess moisture will steam them and make them soggy.
  • Roast at high heat. The high heat is key to perfectly crisped potatoes. 
  • Don’t over-oil. Coating the potatoes in oil helps them crisp up in the oven, but too much oil will result in a soggy texture. I use 2 tablespoons for this recipe and the potatoes come out perfectly.

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Top down view of a plate of roasted potatoes.

Roasted Potatoes

5 from 2 votes
Print Pin
Author: Kim
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 8 Servings


  • 2 pounds russet potatoes, cut into 1-inch cubes
  • 2 tablespoons cooking oil, canola, vegetable, etc.
  • 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.
  • In a large bowl, combine the potato pieces, oil, dried herbs, garlic powder, paprika, salt, and pepper. Toss to coat the potatoes evenly.
    2 pounds russet potatoes
    2 tablespoons cooking oil
    2 teaspoons dried herbs
    1 teaspoon garlic powder
    ½ teaspoon paprika
    Salt and pepper
  • 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 tips, FAQs, and storage options.

Suggested Equipment


*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1/2 cup of potatoes. Actual calories will vary.
*For more information, tips, and answers to frequently asked questions, please refer to the post.


Serving: 0.5cupCalories: 123kcalCarbohydrates: 21gProtein: 3gFat: 4gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gSodium: 6mgPotassium: 482mgFiber: 2gSugar: 1gVitamin A: 72IUVitamin C: 7mgCalcium: 20mgIron: 1mg

Nutrition Disclaimer

Kim and John Vargo of More Than Meat and Potatoes and its affiliates are not dieticians or nutritionists. Any nutritional information shared is an estimate. If preferred, use your favorite online nutrition calculator to double check the amounts. Calories and other nutritional values can vary based on brand and serving size.

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