Looking for a simple, tasty side dish? Try these easy oven roasted potatoes! They have crispy edges, creamy centers, and bright, bold flavor.
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:
- Crispy potato skins. Is there anything better than crisp, puffy potato skins straight out of the oven?
- Creamy middles. Those crave-able, golden brown edges give way to super creamy centers, so each bite has an amazing mix of textures.
- 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.
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.
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.
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.
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:
- Sea Salt Baked Potatoes
- Delicata Squash with Apples and Sage
- Maple Roasted Acorn Squash
- Simple Roasted Beets with Citrus
- Creamed Spinach
- Simple Lemon Green Beans
- Green Bean Casserole
- Sweet Potato Casserole
- Herbed Farro
- Rice Pilaf with Pomegranate Arils
- Roasted Broccoli with Lemon
Oven Roasted Potatoes
- 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
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 2 cloves garlic, minced
- 1 tablespoon minced rosemary
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon sea salt
- freshly ground black pepper
- 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.