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:
- Crispy outsides. The potato skins puff and crisp up in the oven.
- Creamy middles. The crispy skins give way to creamy centers, so each bite of these roasted potatoes has an amazing mix of textures.
- 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!
What Type of Potatoes to Use
I like to use a mix of red potatoes and small Yukon Gold potatoes in this roasted potato recipe. Both varieties have an earthy flavor and creamy interior, which I love. Fingerling potatoes, German butterballs, and other yellow potatoes are good options too.
I don’t recommend using russet potatoes here. With their dry, chalky texture, they’re better suited to making baked potatoes and French fries.
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.
What to Serve with Roasted Potatoes
Crispy roasted potatoes are a delicious, easy side dish for any dinner!
Pair them with your favorite protein and a green salad for a simple weeknight meal. Or serve them for a holiday dinner alongside classics like stuffing and green bean casserole.
More Favorite Potato Recipes
If you love these oven roasted potatoes, try one of these delicious potato recipes next:
Craving more roasted veggies? Try my roasted broccoli, roasted Brussels sprouts, or roasted carrots!
Oven Roasted Potatoes
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
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.
So glad I came across this recipe! I had all of the ingredients on hand, I just made it and it is SO delicious! Love all the flavors! I mixed in some cut up Bourbon Apple chicken sausage after I drizzled the dressing over the potatoes, great little meal for me and my husband. Thanks a bunch for this yummy recipe!
Hi Kami, I’m so glad you loved the potatoes!
This is the second recipe I tried from this website and both are great. Online is kind of hit or miss in terms of recipes, but it’s been two hits in the row with loveandlemons, so I’ll def be back. Thank you for your work 🙂
Hi Mariya, This is so great to hear! I’m so glad you’ve been enjoying the recipes.
LOVE how these potatoes turned out. This will be my go-to way to roast potatoes. Thank you!
Hi Pamela, I’m so glad you loved them!
I liked the review about adding the dressing to carrots. It’s the only vegetable everyone in my family can agree on. I’m wondering if I can roast the carrots and the potatoes at the same time?
Hi Dana, I’d roast them in the same oven at the same temp on two separate baking sheets because the carrots will be done sooner. Here’s our roasted carrot timing: https://www.loveandlemons.com/roasted-carrots/
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!!!
Hi Megan, thank you so much for your comment!! I’m so glad the potatoes were a hit.
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!
Hi Kristi, I’m so glad you loved it!
Dear Love and lemon,
Please create a weekly meal plan with shopping list using your recipes. For 2.
52. One for each week. Thanks.
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.
Hi Caitlin, I’m so glad you loved the potatoes!
Is the minced Rosemary fresh or dried?
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.
Hi Nani, I’d keep it for up to about 5 days in the fridge.
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!
I’m glad you loved it!
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!
Ha, I’m so glad you enjoyed them!
Best Potato Recipe! I’ve received so many compliments on this and continue to make more.
Hi Anna, I’m so glad you love the recipe!
Gonna make these for Xmas dinner. Was wondering if I could par bake them for quicker cooking a t my in-laws?
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.
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
Hi Craig, I’m so glad you love the recipe!
These are little bites of heaven! Fun and fresh. Loved them. Will be making again.
We’re so glad you loved them!
Delicious! Used the extra dressing on boiled carrots which tasted great too.
I’m so glad you loved it!
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!
I’m so glad they were a hit!
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!
Hi Hannah, ha, I’m glad you enjoyed the potatoes!
Delicious! The potatoes were perfect and the sauce was fun.
I’m so glad you loved them!
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! 🙂
I’m so glad everyone has loved them!