These Easy Oven Roasted Potatoes are crispy on the outside and soft on the inside. It's the easiest side dish ever!
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Why This Recipe Works
Roasting vegetables is my favorite and my go-to way of cooking them. It makes for the most delicious side dish because roasting brings out the flavors and you can take virtually any veggie and turn it into a delicious dish the whole family will love. My Roasted Broccoli is on our menu every week and my Brussels Sprouts with the incredible Parmesan breadcrumb coating are a must for any holiday dinner. These Easy Oven Roasted Potatoes are tossed with butter, olive oil, smoked paprika, salt and pepper and roasted to perfection.
Ingredients:
- potatoes: I used golden potatoes, as they are less starchy and cook faster;
- butter and olive oil: my favorite combo for roasting veggies;
- garlic: fresh, minced is my preferred option; use powdered garlic if that's what you have on hand;
- seasoning: paprika, salt, pepper.
How to make Roasted Potatoes?
- Start by preheating the oven to 400 degrees F. and lining a large baking sheet with parchment paper.
- Next, scrub the potatoes clean. Cut each potato into the same size (bite-size is the best) pieces.
- In a small bowl, whisk together melted butter, olive oil, and spices. Add minced garlic and stir in.
- Pour the mixture over the potatoes and toss to coat. Arrange the potatoes in a single layer on the prepared sheet and roast for 25 to 30 minutes OR until the potatoes are soft when pierced with a fork.
What potatoes are the best for roasting?
I prefer red or golden potatoes for roasting. Sweet potatoes are perfect roasted and mashed. Idaho or Russet potatoes are more starchy and better mashed or as baked potatoes.
What to serve with roasted potatoes?
Roasted potatoes pair so well with many main dishes. I serve them with roasted chicken, skillet pork chops, and Instant Pot chicken thighs, or pack them into containers for meal prep to use throughout the week.
Helpful Tips!
- butter and oil combo - olive oil and unsalted butter will give you golden brown, crispy on the outside, and soft on the inside potatoes. Besides, the addition of butter makes the potatoes taste richer.
- single layer - arranging the potato chunks in a single layer makes for even baking and prevents some pieces from overbaking while others are not done yet.
- same-size chunks - that goes for anything that you want to roast in the oven. Cutting the potatoes into pretty much the same size pieces will ensure that they all roast perfectly and are done at the same time.
- parchment paper - it makes for easy cleanup and prevents the potatoes from sticking to the baking sheet. I do not use aluminum foil as sometimes the potatoes still stick to it and it's easy to rip the foil while trying to remove the potatoes. No one wants aluminum foil in their food!
More vegetable side dishes:
If you like this recipe and make it, let me know in the comments below! Don't forget to rate it if you enjoyed it!
Easy Oven-Roasted Potatoes
Ingredients
- 2 lbs golden potatoes
- 3 tablespoons unsalted butter melted
- 2 tablespoons olive oil
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- chopped parsley for garnish
Instructions
- Preheat oven to 400° F. Line a large baking sheet with parchment paper. Set aside.
- Wash and scrub potatoes clean. Dry with paper towels.
- Cut potatoes into same size (bite size) pieces. Arrange in a single layer on prepared sheet.
- In a small bowl, whisk together butter, oil and spices. Pour over potatoes and toss to coat.
- Roast potatoes for 25 to 30 minutes OR until the potatoes appear soft when pierced with a fork. Remove from oven.
- Serve immediately or cool and divide into meal prep containers to use within 5 days.
Notes
- I prefer red or golden potatoes for roasting. Sweet potatoes are perfect roasted and mashed. Idaho or Russet potatoes are more starchy and better mashed or as baked potatoes.
- I recommend parchment paper as it makes for an easy cleanup and prevents the potatoes from sticking to the baking sheet. I do not use aluminum foil as sometimes the potatoes still stick to it and it's easy to rip the foil while trying to remove the potatoes.
- Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use a calorie counter you are familiar with.
Robert Adams says
I've tried many versions of roasted potatoes, but this recipe is now our favorite. We were surprised at how tasty they were with just a minimum number of ingredients. Myguess is the secret is in the use butter and smoked paprika.
Thanks for a simple but great recipe.
Anna says
That is absolutely fantastic! I am so glad the potatoes were a hit! Thank you, Robert!
Tami says
*****Thanks for sharing. My family loved*****
Anna says
Awesome! Thank you, Tami!
BK - Gerry says
Thank you for sharing your lovely recipe. It was quick and easy to make with excellent results. The potatoes were crunchy and tender. Just perfect.
Dossy says
These were my first attempt at roasted potatoes and the taste and texture were both perfect. My husband could not stop eating them. This recipe, besides being so simple, is definitely a keeper.
Darlene Ocrane says
Used peeled russet potatoes as that is what I had on hand. Tasty, not greasy. Will definitely make again.
Karen S. Brown says
Making today and I’m confident that it will turn out great. The missing ingredient in your list is the garlic and the Parmesan so I presume it should be to taste so I’m still adding it because I did see it in the instructions.
Sheila says
Made these today as a side fish for kabobs . The potatoes were awesome! Great recipe!
Sabrina says
I love oven roasted potatoes! Such a quick and easy side dish!
Kim says
Yum! I'm always looking for new flavors for roasting potatoes!
Katerina says
These look perfect!! YUM!!