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 112 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. Nancy Kelly

    5 stars
    Delicious, I make these potatoes often. They’re always a hit!

    • Jeanine Donofrio

      I’m so glad you’ve enjoyed them!

  2. Hannah

    5 stars
    Always find myself making more!
    These potatoes are delicious! A fan favourite and I keep getting requests to bring them to family get togethers. So so good, thank you!

    • Jeanine Donofrio

      Hi Hannah, I’m so glad they’ve been a hit!

  3. Jennifer

    Planning on making this as a thanksgiving side. how can i make them in advance? Should i roast the potatoes and then dress the day of?

    • Jeanine Donofrio

      Hi Jennifer, I would make the dressing the day before, but if you could roast the potatoes closer to serving, they’re best on the same day.

  4. Lori

    5 stars
    Incredible! Sauce was out of this world. Already got asked to make again

  5. Julie Concepcion

    One word to describe these potatoes…AMAZING!! I will surely be making these many times! Thank you for this perfect recipe! So zesty and fresh!

    • Jeanine Donofrio

      I’m so glad you loved them!

  6. Lana

    Love these!
    The potatoes were done before the pork chops
    so I turned off the oven and let them sit for 20 min, then dressed.
    Thank you

  7. Carol

    5 stars
    Made these potatoes for a family get together.. my daughter could not stop eating them. We finally let her finish the dish.
    Fantastic flavor.

  8. Kim K

    5 stars
    This was delicious! I love everything lemon. My son and husband also enjoyed this dish. My 17 year old son ate most of the remaining potatoes.

  9. Marie Elene

    5 stars
    Tried the broasted potatoes 🤔😊

  10. Georgia

    what would be the best way to keep these hot – for 20 – 30 minutes waiting for dinner to come together for serving.

    • Jeanine Donofrio

      Hi Georgia, I’d pop them in the oven to re-warm them just before serving, or you could try keeping them in the oven at a really low temp.

  11. RO from intheknowwithro.blogspot.com

    5 stars
    I’m always looking for great potato recipes and this turned out wonderful. Hugs, RO

  12. 5 stars
    Awesome recipe ! Used 7lbs potatos ,doubled dressing for party of nine,it disappeared to my delight.

  13. Lisa

    5 stars
    Love your recipes and have your cookbook. I made these potatoes to complement baby back ribs and grilled halibut. Our family loved them. Great flavors, I will make again!

  14. Elaine

    Love roasted potatoes, but was intrigued with the idea of dressing with the lemon vinaigrette – Wow – took it to a whole new level – perfect with asparagus I was already serving. Will make again.

    • Jeanine Donofrio

      I’m so glad you loved them!

  15. Delores Turner

    On the parchment paper box it says not to use above 420 degrees

    • Jeanine Donofrio

      You could roast them at 420 if you like, or skip the parchment and just make sure your baking sheet is well oiled.

  16. janorman

    This looks perfect as an additional dish for our Christmas dinner. I just have to practice making it while I still have time. 🙂

  17. Cecilie Larsen

    I feel like eating these with a scoop of mayo instead of fries! Sometimes it amazes me how good potatoes can look 🙂

  18. 5 stars
    These were great!! My potatoes were huge apparently because even cut down into piece I still needed around 40 min to get them crispy.
    So delicious and lemony. I loved them.

    • Jeanine Donofrio

      Hi Angela, I’m glad you enjoyed them! Thanks for the note – potato sizes can really vary!

  19. Nippon

    5 stars
    It’s nice when you see such a great work! Continue writing

  20. Anthony Donofrio

    These look delish. It is a nice variation on the roasted potatoes that I currently make. I will make these soon and also for Christmas perhaps.

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.