Oven Roasted Potatoes

These oven roasted potatoes are a delicious, easy side dish for any meal! They're crispy on the outside, creamy inside, and full of bright, bold flavor.

These oven roasted potatoes are a delicious, easy side dish.

They’re simple enough to make on weeknights and flavorful enough to add to a holiday dinner. No matter when you serve them, they’ll be a hit. Here’s why:

1. Crispy outsides. The potato skins puff and crisp up in the oven.
2. Creamy middles. The crispy skins give way to creamy centers, so each bite of these roasted potatoes has an amazing mix of textures.
3. A zesty dressing. While they’re still warm, I toss the potatoes with a zingy vinaigrette made with lemon, Dijon mustard, and fresh herbs like rosemary or thyme. It fills the potatoes with bold flavor.

I don’t consider myself much of a potato person, but even I can’t help eating these roasted potatoes straight off the sheet pan. Trust me, you’ll love them too!

How to Roast Potatoes

The first step in this roasted potatoes recipe is chopping the potatoes. Cut them into consistent 1-inch pieces so that they cook evenly. If your potatoes vary widely in size, you may not chop all of them the same way. For example, you may halve smaller potatoes and quarter larger ones.

No need to peel the potatoes. In fact, I suggest that you don’t! The potato skins help the outsides of the potatoes crisp up in the oven.

Next, season the potatoes. Place them on a baking sheet lined with parchment paper, and toss them with olive oil, salt, and pepper. (Tip: A pinch of garlic powder is tasty too!)

Arrange them in a single layer, leaving a little space between potatoes. Flip them so that they are cut side down.

Roast the potatoes in a 425°F oven until they’re tender and golden brown around the edges, 20 minutes to 30 minutes.

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. 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 in a single layer with a little space around each one. If they’re too crowded, they’ll steam in the oven instead of becoming golden brown and crisp.
• Place them cut side down so that they make direct, sustained contact with the hot pan. They’ll brown beautifully!
• Dress them while they’re warm. The warm potatoes will soak up the rich, tangy flavors of the dressing, making for an extra-delicious final dish.

More Favorite Potato Recipes

If you love these oven roasted potatoes, try one of these delicious potato recipes next:

• Best Mashed Potatoes
• Scalloped Potatoes
• Hasselback Potatoes
• Roasted Sweet Potatoes

Craving more roasted veggies? Try my roasted broccoli, roasted Brussels sprouts, or roasted carrots!

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Oven Roasted Potatoes

rate this recipe:

5 from 136 votes

Prep Time: 5 minutes mins

Cook Time: 30 minutes mins

Total Time: 35 minutes mins

Serves 4

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These oven roasted potatoes are one of our favorite easy side dishes! They're crispy outside, creamy inside, and full of bold, tangy flavor.

Ingredients

• 2 pounds small potatoes, halved or quartered
• Extra-virgin olive oil, for drizzling
• Sea salt and freshly ground black pepper
• Finely chopped fresh parsley, for garnish

dressing:

• 2 tablespoons extra-virgin olive oil
• 1 teaspoon lemon zest
• 2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• 2 garlic cloves, minced
• 1 tablespoon minced fresh rosemary, or thyme
• ¼ teaspoon red pepper flakes
• ¼ teaspoon sea salt
• Freshly ground black pepper

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Instructions

• 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.
• Make the dressing: 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.