Roasted Potatoes

Oven-roasted potatoes make an incredibly easy and perfect side dish that goes with almost anything and is totally customizable to the spices in your pantry. Whip up a batch in less than 40 minutes and treat your family tonight.

How to make roasted potatoes

First, in a large bowl, stir together the potato chunks, olive oil, salt, pepper, garlic powder, onion powder, dried thyme, and marjoram. Spread the potatoes in a large bowl over a large pan covered in parchment paper. Bake for about 30 minutes or until fork-tender, flipping halfway through the cooking time.

Season with more salt and pepper to taste and sprinkle with fresh herbs like thyme and rosemary. For best results, serve promptly.

Helpful recipe tips

• This recipe works with Russet potatoes, Yukon Gold potatoes, red potatoes, fingerling potatoes, and sweet potatoes.
• Use parchment paper for even browning and easy cleanup.
• Flip the potatoes once during the baking time.
• I prefer to leave the skins on for roasted potatoes, but you can certainly peel them if you like.
• For optimal flavor, use dried herbs before baking and fresh herbs when they come out of the oven.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or in a skillet on the stovetop. For a quick reheat, use the microwave.
• Freeze leftovers in an airtight container for up to 2 months. Thaw in the fridge overnight and reheat in the oven or in a skillet on the stovetop.

What kind of potatoes are best for oven roasted?

My absolute favorites are Yukon Gold potatoes because they cook up crispy on the outside while tender on the inside. However, you can also use Russet potatoes, red potatoes, and even sweet potatoes.

Herbs and spices to use for roasted potatoes

There are so many great spices, herbs, and seasonings to use on roasted potatoes. As a general rule of thumb, use dried herbs combined with oil before roasting and fresh herbs after roasting.

• Seasoned salt
• Rosemary (dried or fresh)
• Italian parsley (dried or fresh)
• Thyme (dried or fresh)
• Basil (dried or fresh)
• Marjoram (always dried)
• Oregano (always dried)
• Italian seasoning
• Cajun seasoning
• Kosher salt
• Fresh ground black pepper
• Garlic powder
• Onion powder
• Old bay seasoning

More potato recipes to try

Roasted Potatoes

Roasted potatoes are a quick and easy side dish that pairs well with steak, roasted chicken, grilled pork, and fried fish. 

5 from 6 votes

Print Pin Rate

Course: side

Cuisine: American

Prep Time: 5 minutes minutes

Cook Time: 30 minutes minutes

Servings: 4 servings

Calories: 161kcal

Author: Beth Pierce

Ingredients

• 2 lbs.Yukon Gold potatoes cut in cubes see notes
• 3 tablespoons extra virgin olive oil
• ½ teaspoon kosher salt
• ½ teaspoon fresh ground black pepper
• ½ teaspoon garlic powder
• ¼ teaspoon onion powder
• ½ teaspoon dried thyme leaves
• ½ teaspoon dried marjoram
• 1 tablespoon chopped fresh herbs

Instructions

• Preheat oven to 400 degrees. Line a large-rimmed baking sheet with parchment paper. 
• In a large mixing bowl, stir together the potato chunks, olive oil, salt, pepper, garlic powder, onion powder, dried thyme, and marjoram. Roast for about 30 minutes or until tender, flipping halfway through the cooking time. 
• Season with more salt and pepper to taste and sprinkle with 1 tablespoon of chopped fresh herbs like thyme and rosemary. For best results, serve promptly. 

Notes

• This recipe works with Russet potatoes, Yukon Gold potatoes, red potatoes, and sweet potatoes.
• Use parchment paper for even browning and easy cleanup.
• Flip the potatoes once during the baking time.
• I prefer to leave the skins on for roasted potatoes, but you can certainly peel them if you like.
• For optimal flavor, use dried herbs before baking and fresh herbs when they come out of the oven.
• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or in a skillet on the stovetop. For a quick reheat, use the microwave.
• Freeze leftovers in an airtight container for up to 2 months. Thaw in the fridge overnight and reheat in the oven or in a skillet on the stovetop. 

Nutrition

Calories: 161kcal | Carbohydrates: 15g | Protein: 2g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 296mg | Potassium: 370mg | Fiber: 2g | Sugar: 1g | Vitamin A: 42IU | Vitamin C: 17mg | Calcium: 15mg | Iron: 1mg

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