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Often the simplest of things bring the most joy. Case in point: golden outside, creamy inside, and utterly irresistible Oven Roasted Potatoes. Learn to make the perfect batch with this easy recipe!

Easy roasted potatoes with herbs and no butter

Life is truly about the little things, like the crispness of these quick roasted potatoes, which can be seasoned with your favorites from your spice cabinet.

Oven roasted potatoes can make any meal a special treat.

Make them herby, cheesy, garlicky, or smothered in aioli…or all of the above!

Or keep them simple with olive oil, salt, and pepper.

Whatever pleasure you prefer.

garlic Oven roasted vegetables on a sheet pan

5 Star Review

“As advertised, crispy and delicious!”

— Joseph —

Roasted Potatoes: A Tasty, Versatile Side

These easy oven roasted potatoes require very little prep work add a well-rounded component to any main dish.

They’re also easy to adapt to a variety of seasonings and flavor profiles, depending upon what you are seeking in your meal.

Read on for everything you need to know about how to cook perfect roasted potatoes in your oven, plus a variety of ways to enjoy them.


To roast a medley of vegetables, and for more tips and seasoning suggestions, check out my ultimate guide to Oven Roasted Vegetables.

Oven roasted potatoes with herbs and garlic on a sheet pan

The Best Potatoes for Roasting

You can roast just about any variety of potato, so the “best” potato is either your personal favorite or the one you have around.

What matters more than the type is cutting the potatoes an even size and seasoning them well.

Here are some excellent options for potatoes to roast:

  • Baby Potatoes. My personal favorite potato for roasting. Baby potatoes are about the size of a golf ball and require less time to prep. They have an ideal crispy outside to creamy inside ratio. I like baby Yukon golds for their buttery flavor.

Ingredient Tip

Baby Yukon golds will sometimes be labled as “mini yellow potatoes.” You can often find them in 1 1/2- to 2-pound bags.

  • Russets. Oven roasted russet potatoes generally produce the crispiest outside (which is why I love them for my Air Fryer Baked Potato and classic Baked Potato), but they do have a more mild inside. Cut them into 1-inch cubes.
  • Yukon Golds. These are a solid middle ground. They have a higher starch content than russet potatoes, giving the interior a more flavorful, creamy texture (which also makes them perfect for Grilled Potatoes). Though it also means the outside doesn’t get *quite* as crispy as russets. Cut them into 1-inch cubes.
  • Red Potatoes. Oven Roasted Red Potatoes get crispy like Yukon golds but have a tendency to lose the crispiness and become softer within a few minutes out of the oven. Halve or quarter them, depending upon size.
Crispy oven roasted potatoes on a sheet pan with fresh rosemary and a spoon

Tips for Crispy Potatoes

My #1 non-negotiable with oven roasted potatoes: they must be very crispy!

Thankfully, I have a set of tips to guarantee you the crunch you desire:

  • Make sure you cut the potatoes into evenly-sized pieces. Potatoes with even surface area will roast at the same rate so that you avoid over-done or under-done slices. Cut larger potatoes into 1-inch cubes for best results.
  • Don’t overcrowd the pan. If pieces are on top of or touching each other, that reduces the amount of surface area that can get crispy, and the potatoes will steam instead of roast.
  • Flip the potatoes midway through. With a quick flick of a spatula, it allows different sides of the potatoes to face the heat.
  • Leave the potato skins on. You can certainly peel the potatoes if you prefer! However, not only is the skin high in fiber, but it also adds extra crunch when roasted. (These Roasted Fingerling Potatoes are extra tasty with the skin left on.)
  • Bake at a high heat. The ideal temperature for roasting potatoes is 400 degrees F. If you are cooking something else in your oven at the same time as the potatoes and need a different temperature, you can go slightly over (425 degrees F) or slightly under (375 degrees F) and still have good results.

How to Make Oven Roasted Potatoes

With a creamy interior and crispy exterior, oven roasted potatoes are a simple side dish perfect for any occasion.

(For the sweet potato fans out there, this Roasted Sweet Potatoes recipe is for you!)

Dietary Note

As it is written, this roasted potato recipe is vegan, gluten-free, and dairy-free, making it the perfect side dish recipe for a crowd.

The Ingredients

  • Potatoes. Packed with fiber and vitamins, once roasted to crispy perfection (or slow cooked for Crockpot Mashed Potatoes), potatoes become an incredibly crowd-pleasing side or snack.
  • Garlic. While optional, roasting your potatoes with garlic is a scrumptious way to add flavor. The garlic becomes delightfully caramelized and sweet once roasted.
  • Olive Oil. Don’t skimp! Oil helps create the most crispy roasted potatoes.
  • Spices. Salt and pepper. Simple, classic, and a fan-favorite for a reason.
  • Herbs. A delicious addition that makes these potatoes feel extra special. We most often use rosemary, but thyme, sage, and parsley are all tasty too.

Playing Around

Change up the spices in this recipe for any of your favorites. See the “Seasoning Suggestions” section below for ideas.

The Directions

Chopped potatoes on a sheet pan with whole cloves of garlic
  1. In a single layer, lay the cut potatoes and garlic on a rimmed baking sheet lined with parchment paper.
Oil and seasoning in a bowl for the best roasted potatoes
  1. Whisk together the olive oil, spices, and herbs in a large bowl.
Potatoes and garlic on a sheet pan ready to roast in the oven
  1. Toss the olive oil mixture with the potatoes and garlic, then spread them into an even layer.


To ensure crispy potatoes, turn them to be cut-side-down before roasting.

Crispy roasted potatoes with garlic and rosemary on a sheet pan
  1. Roast potatoes for 45 to 55 minutes at 400 degrees F, rotating the pan once halfway through. Finish with the remaining salt and DIG IN!

Seasoning Suggestions

The options for seasoning roasted potatoes are endless. You should choose whatever you prefer or matches your mood that night. Here are a few of my favorite choices:

  • Garlicky. I recommend garlic powder or whole, peeled, and smashed (not chopped) garlic cloves, which tend to burn less at high heat. Combine the garlic with some rosemary for a zesty, yet fresh combination.
  • Classic. Keep it simple with just salt and pepper. Who can argue with a classic?
  • Cheesy. A few tablespoons of Parmesan cheese along with an herb like thyme or parsley adds further creamy richness. (Add thyme or parsley after roasting, though, so these delicate herbs don’t burn.)
  • Spicy. Add 1 teaspoon chili powder or paprika for a spicy twist.
  • Ranch. Potatoes and ranch are a match made in heaven. Season the potatoes before roasting with a few teaspoons of your favorite ranch seasoning to taste.
  • Italian. Give your roasted spuds some Italian flair with a little basil or oregano.

Storage Tips

  • To Store. Store leftover potatoes in an airtight storage container for up to 4 days in the refrigerator. 
  • To Reheat. Rewarm potatoes on a baking sheet in the oven at 350 degrees F.
  • To Freeze. Do not freeze roasted potatoes, as they will become mealy once thawed.

Leftover Ideas

Use leftovers in a breakfast casserole like this Vegetarian Breakfast Casserole.

Ways to Use Roasted Potatoes

Crispy roasted potatoes can shine in all sorts of tasty ways.

  • As a Side. The easiest way to enjoy herb-roasted potatoes is as a side to many different kinds of main dishes (hello, Balsamic Glazed Salmon). Combine them with other roasted vegetables for a vitamin-packed medley, like these oven Roasted Potatoes and Carrots. See the next section for great ideas of what to serve with roasted potatoes.
  • In a Salad. Make a simple salad more filling by tossing in some crispy roasted potatoes.
  • In a Scramble or Hash. Roasted potatoes can instantly become “breakfast” potatoes. So enjoy them with an over-easy egg on toast, or add them to a savory hash like this Sweet Potato Hash (just switch out the sweet potatoes).
  • With Fondue. Use roasted potatoes instead of bread with this Cheese Fondue. A great gluten-free option!

What to Serve with Oven Roasted Potatoes

Sliced roasted potatoes without butter on a sheet pan

Recommended Tools to Make this Recipe

Fish Spatula

Not just for fish! This multi-use tool works wonderfully when flipping and tossing roasted vegetables too.

If you haven’t made roasted potatoes lately, I hope this post inspires you to put them back into your rotation soon.

Simple pleasures like these can make any evening a little bit extraordinary.

Frequently Asked Questions

How Do You Get Crispy Roasted Potatoes?

For crispy roasted potatoes, make sure your oven is fully preheated to a high temperature (400 degrees F), leave ample space between the potatoes on the baking sheet so the air can circulate, and make sure the potatoes are all coated with a thin layer of olive oil.

Why Are My Roast Potatoes Not Crispy?

If your oven-roasted potatoes turn out too soft, you have likely crowded the baking sheet, or your oven is at too low of a temperature (ovens can be inaccurate, so I suggest an oven thermometer).

Should Potatoes Be Soaked Before Roasting?

Soaking potatoes before roasting will draw out some of their starches, leading to more crispy results. THAT SAID, unless I am making Air Fryer French Fries, I do not think it is necessary. You can get crispy simple roasted potatoes without soaking.

How Long Do Potatoes Last?

In a cool, dry place, potatoes can last 2 to 3 months. If potatoes become dark, soft, or mushy in any spots, they should be discarded.

Oven Roasted Potatoes

4.62 from 21 votes
How to make the best oven roasted potatoes that turn out perfectly crispy every time, plus all the best ways to season roasted potatoes.

Prep: 15 minutes
Cook: 55 minutes
Total: 1 hour 10 minutes

Servings: 4 servings


  • 1 1/2 pounds waxy potatoes scrubbed with peels on, cut into 1-inch pieces, I like mini red or yellow (Yukon gold) potatoes, but russet potatoes work too
  • 6 whole cloves garlic peeled (optional)
  • 2 tablespoons extra virgin olive oil
  • 3/4 teaspoon kosher salt divided
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon dried rosemary or 1 tablespoon very finely chopped fresh rosemary (optional)


  • Place a rack in the center of your oven and preheat the oven to 400 degrees F. Line a large, rimmed baking dish with parchment paper or a silicone baking mat for easy cleanup.
  • Place the potatoes and garlic cloves in the center of the baking sheet.
  • In a small mixing bowl or large liquid measuring cup, whisk together the olive oil, 1/2 teaspoon of the salt, black pepper, and rosemary. Pour over the potatoes and garlic.
  • Toss the potatoes and garlic until they are evenly coated. Spread into an even layer, placing the cut sides of the potatoes down against the baking sheet.
  • Roast for 45 to 55 minutes, tossing once and rotating the pan 180 degrees halfway through, until the potatoes are dark golden and crisp (the time will vary based upon how crowded your pan is and the type of potatoes you use). Remove from the oven and sprinkle with the remaining ¼ teaspoon kosher salt. Let cool a few minutes, then serve hot.



  • TO STORE: Refrigerate leftover potatoes in an airtight storage container for up to 4 days. (I do not recommend freezing roasted potatoes, as they can become mealy once thawed.)
  • TO REHEAT: Rewarm potatoes on a baking sheet in the oven at 350 degrees F.


Serving: 1(of 4)Calories: 200kcalCarbohydrates: 31gProtein: 4gFat: 7gSaturated Fat: 1gPotassium: 734mgFiber: 4gSugar: 1gVitamin C: 35mgCalcium: 29mgIron: 1mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. I am shopping around for a good roasted potato recipe and I see some out there that call for soaking the potato wedges in cold water for an hour before baking. Apparently, that process removes starch. What is your take on soaking in cold water before roasting? Take it or leave it? I really like your recipes and trust your judgement.


    1. Hi Tricia! I personally haven’t done this when roasting potatoes, I don’t think it’s needed. I do soak my potatoes in hot when I am making french fries. You can find my technique here and explanations about it in this blog post:

  2. These were absolutely fantastic! I opted for the fresh rosemary and added large onion pieces. Delicious and simple! Even my daughter who doesnt like potatoes ate them!5 stars