Oven Roasted Potatoes

Looking for a simple, tasty side dish? Try these easy oven roasted potatoes! They have crispy edges, creamy centers, and bright, bold flavor.

Roasted potatoes recipe

Today, I’m making the case for roasted potatoes. With Thanksgiving right around the corner, it seems like mashed potatoes and potato gratin are all the rage. Sure, these classic potato recipes are tasty, but oven roasted potatoes offer something totally different and equally delicious. If you’re looking for a last-minute holiday side dish that your guests will love, this recipe is the one for you. Here’s why:

  1. Crispy potato skins. Is there anything better than crisp, puffy potato skins straight out of the oven?
  2. Creamy middles. Those crave-able, golden brown edges give way to super creamy centers, so each bite has an amazing mix of textures.
  3. The dressing. Honestly, it’s tempting to devour these roasted potatoes straight off the sheet pan, when they’re simply tossed with olive oil, salt, and pepper. But I like to take them one step further. While they’re still warm, I toss them in a bold, zingy vinaigrette made with lemon, Dijon mustard, and rosemary. Once the potatoes absorb it, they become bright, rich, and totally irresistible.

Clearly, we’re hooked on these easy oven roasted potatoes. Whether you make them for a holiday meal or for dinner any night of the week, I hope you love them too.

Roasted potatoes

How to Roast Potatoes

The first step to making great oven roasted potatoes is choosing the right potato variety. Steer clear of large russet potatoes here – their texture is too dry and chalky for this roasted potato recipe. I like to use a mix of red potatoes and small Yukon golds, but German butterball or fingerling potatoes would also be good.

Potatoes in a bowl

Next, chop your potatoes into similar-sized pieces. This step is crucial to ensure even cooking. If your potatoes vary widely in size, you may not chop all of them the same way. For example, you may want to halve smaller potatoes and quarter larger ones. Aim for around 1-inch chunks across the board.

How to roast potatoes

Then, it’s time to bake! Spread the chopped potatoes on a baking sheet lined with parchment paper, and toss them with olive oil, salt, and pepper. Roast them in a 425-degree oven until they’re tender and golden brown around the edges.

Let them cool slightly, and then, while they’re still warm, toss them with the dressing. Season to taste, garnish with chopped parsley, and serve!

Oven Roasted Potatoes Tips

  • Use convection bake if you have it. When an oven is on its convection setting, air circulates constantly throughout it, which is ideal for getting crisp, golden brown edges on roasted vegetables like potatoes, tomatoes, and butternut squash, to name a few. If you use it, start checking your potatoes earlier than you would otherwise, as it often shortens cook times.
  • Don’t crowd the potatoes on the baking sheet. For the best results, spread the potatoes into a single layer with a little space in between each one. If they’re too crowded, they’ll steam in the oven instead of becoming golden brown and crisp.
  • Dress them while they’re warm. Always, always dress your roasted potatoes while they’re still warm. They’ll absorb the tangy, rich flavors of the dressing more deeply, making for an extra-delicious final dish. And speaking of this dressing, it’d be delicious on other roasted veggies too. Try it with Brussels sprouts or cauliflower next!
  • Switch up the dressing. Try tossing the potatoes with Chimichurri instead.
  • Or don’t dress them at all! Oven roasted potatoes can be so much more than a dinner side dish! Try stuffing them into a breakfast burrito or serving them for brunch with a breakfast casserole or frittata. If you do, skip the dressing. Instead, toss them with smoked paprika, red pepper flakes, and garlic powder before you stick them in the oven.

Oven roasted potatoes

More Favorite Side Dish Recipes

If you love these oven roasted potatoes, check out this post for more of my favorite side dish recipes, or try any of these favorite side dishes next:

Oven Roasted Potatoes

rate this recipe:
5 from 116 votes
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Serves 4
With crispy edges, creamy middles, and bold, tangy flavor, these oven roasted potatoes are one of our favorite side dishes.


  • 2 pounds small potatoes, halved or quartered
  • extra-virgin olive oil, for drizzling
  • sea salt and freshly ground black pepper
  • finely chopped parsley, for garnish



  • Preheat the oven to 425°F and line a large baking sheet with parchment paper.
  • Toss the potatoes with olive oil, salt, and pepper, and spread evenly on the baking sheet. Roast 20 to 30 minutes, or until tender and golden brown around the edges. The timing will depend on the size and freshness of your potatoes.
  • In a small bowl, whisk together the olive oil, lemon zest, lemon juice, mustard, garlic, rosemary, red pepper flakes, salt, and pepper.
  • Drizzle the dressing onto the cooked potatoes and gently toss. You may not need all of the dressing. Season to taste with more salt and pepper. Sprinkle with parsley and serve.



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Rate this recipe (after making it)

  1. Megan

    5 stars
    Y’all, we need to talk about these potatoes. They were the BEST THING ABOUT THANKSGIVING. Everyone loved the potatoes. Even my Polish mother in law loved them and, the thing you gotta know about the Polish is that they know their potatoes. They were absolute perfection. I’m done. This is my forever potatoes. Thank you!!!

    • Phoebe Moore (L&L Recipe Developer)

      Hi Megan, thank you so much for your comment!! I’m so glad the potatoes were a hit.

  2. Kristi

    5 stars
    Absolutely delicious. The dressing was so good we added it to our green beans so we used the full amount. Best roasted potato recipe I’ve ever made or had. Thank you!

    • Jeanine Donofrio

      Hi Kristi, I’m so glad you loved it!

  3. Tiger SQUEAKILY, Jr.

    Dear Love and lemon,
    Please create a weekly meal plan with shopping list using your recipes. For 2.
    52. One for each week. Thanks.

  4. Caitlin

    5 stars
    I’ve made a lot of roasted potato recipes that are just so-so. This was delicious! I loved the lemon in the dressing. I made 3 lbs of baby potatoes and used the entire dressing recipe and it was the perfect ratio.

    • Phoebe Moore (L&L Recipe Developer)

      Hi Caitlin, I’m so glad you loved the potatoes!

  5. Eileen Bray

    5 stars
    Is the minced Rosemary fresh or dried?

    • Nani

      5 stars
      This were AMAZING!! Made them for a big dinner with family and friends and EVERYONE loved them!! I had one question though, how long does the dressing last for? I didn’t use all of it and I’m wondering if I can still use it.

      • Jeanine Donofrio

        Hi Nani, I’d keep it for up to about 5 days in the fridge.

  6. Nkn

    5 stars
    One of the best recipes for baby potatoes: creamy on the inside and lightly crisp on the outside. The finishing sauce made it come alive. Thank you for sharing!

    • Jeanine Donofrio

      I’m glad you loved it!

  7. Alyssa

    5 stars
    Where have these potatoes been all my life?? This recipe is to die for. I tossed some whole carrots in with mine as well, it was delightful!

    • Jeanine Donofrio

      Ha, I’m so glad you enjoyed them!

  8. Anna Akopyan

    5 stars
    Best Potato Recipe! I’ve received so many compliments on this and continue to make more.

    • Phoebe Moore (L&L Recipe Developer)

      Hi Anna, I’m so glad you love the recipe!

  9. Aimee

    Gonna make these for Xmas dinner. Was wondering if I could par bake them for quicker cooking a t my in-laws?

    • Jeanine Donofrio

      Hi Aimee, you could probably par boil them for a few minutes – I do this when I grill potatoes: https://www.loveandlemons.com/grilled-potatoes

      I haven’t tried this with oven roasted potatoes so I’m not sure what the exact timing would be.

  10. Craig

    5 stars
    This recipe is fantastic. I roast potatoes
    very often. This method was new to me.
    I will be using it, or a variation from now on.
    Thank You

    • Phoebe Moore (L&L Recipe Developer)

      Hi Craig, I’m so glad you love the recipe!

  11. Aimee

    5 stars
    These are little bites of heaven! Fun and fresh. Loved them. Will be making again.

    • Phoebe Moore

      We’re so glad you loved them!

  12. Tanya

    5 stars
    Delicious! Used the extra dressing on boiled carrots which tasted great too.

    • Jeanine Donofrio

      I’m so glad you loved it!

  13. Samantha

    5 stars
    My new favorite potato recipe!! I never thought to make a dressing for potatoes but this is incredible. A huge hit with our guests too!

    • Jeanine Donofrio

      I’m so glad they were a hit!

  14. Hannah

    5 stars
    I almost skipped this recipe because potatoes with dressing sounded odd to me. I’m SO glad I didn’t! Making them for the second time tonight. I tried to skimp by not adding all the sauce last time because I was worried about sogginess. Ended up going back to pour the rest over them because it’s so delicious. Thank you!

    • Jeanine Donofrio

      Hi Hannah, ha, I’m glad you enjoyed the potatoes!

  15. Clare

    5 stars
    Delicious! The potatoes were perfect and the sauce was fun.

    • Jeanine Donofrio

      I’m so glad you loved them!

  16. Lex

    5 stars
    These are the BEST little potatoes! They make themselves the little stars of each meal- so, so good! They taste light & refreshing and are very comforting! Pleasing to kids & adults alike! 🙂

    • Jeanine Donofrio

      I’m so glad everyone has loved them!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.