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These simple oven-roasted potatoes are a classic side dish that can be served with so many mains. Soft and fluffy in the middle and perfectly crispy on the outside, they are always a crowd-pleaser!
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These perfect roast potatoes are a must-have in everybody’s cooking repertoire. They are so simple and easy, and when done right, they are super impressive.
The oven-roasted potatoes make a great side for roasted meats, fish, chicken, and veggie dishes. They are also vegan friendly and naturally gluten-free.
Be sure to check out my other potato sides like Baked Potato Wedges, Creamy Mashed Potatoes, and Creamy Scalloped Potatoes.
Ingredients for Oven Roasted Potatoes
- Potatoes: I like to use Yukon gold potatoes for roasted. They stay nice and fluffy on the inside and crispy on the outside.
- Olive oil: You only need a little oil to get the perfect roast potatoes. I like to use olive oil, but another high heat oil will also work well.
- Garlic: Use freshly minced garlic for the best flavor.
- Salt and Pepper: For seasoning.
- Parsley: For garnishing and optional.
How to make roasted potatoes
Making garlic roasted potatoes in the oven is one of my favorite easy side dishes – it’s so simple, quick and everyone loves them.
- Preheat the oven to 400 F and line a baking sheet with parchment paper.
- Place potatoes in a large bowl, drizzle with olive oil, add minced garlic, and season with salt, and black pepper. Toss the potatoes until the potatoes are evenly coated.
- Spread the potatoes on the baking sheet in a single layer, and roast the potatoes in a preheated oven for 35 to 40 minutes turning twice, until golden brown and crispy.
- Remove the crispy potatoes from the oven and toss them with fresh parsley. Adjust seasoning if necessary before serving.
What temperature to roast potatoes
I find it’s best to roast potatoes at 400 F for about 35 minutes and turning them halfway through to get them nice and crispy on most sides. You can also try to roast them at a higher temperature of 425 F for 25 – 30 minutes, just make sure you don’t burn them.
Can you make them ahead of time?
If you are planning to serve these crispy roasted potatoes as part of a bigger feast, there are a couple of ways you can make these ahead of time.
- Peel and cut the potatoes and coat with oil and seasonings. You can then keep them covered in the fridge overnight and roast them the next day.
- You can roast the potatoes the day before and keep them covered in the fridge. To reheat them, place in a preheated oven at 400F for 10 to 15 minutes before serving.
What are the best potatoes to use?
To make the best roast potatoes, you want to use a fairly starchy variety so that you get a nice fluffy center and a great crispy outside. Yukon gold potatoes are by far and away my first choice and Russet come a close second. Avoid waxy varieties like fingerlings and salad potatoes.
To peel or not to peel potatoes?
While some people prefer to peel them, you don’t have to. You can just scrub them really good under running water and chop them in about 1″ cubes.
What do you serve roasted potatoes with?
Roasted Yukon gold potatoes will pretty much go with most mains that require a potato side dish. Try them with:
- Baked Chicken Breasts
- Maple Walnut Crusted Salmon
- Rosemary Peach Pork Tenderloin
- Steak with Spicy Mushroom Sauce
Recipe Notes and Tips
- Don’t be tempted to add more oil to the potatoes, they really don’t need much to crisp up.
- Spread the potatoes out evenly on a baking sheet in a single layer. If you overcrowd the baking sheet the potatoes are more likely to steam and won’t get crispy.
- If making ahead of time, let the potatoes cool to room temperature before storing.
More Easy Side Dishes
- Squash Casserole
- Roasted Brussels Sprouts with Bacon
- Sweet Potato Fries with Paprika Garlic Aioli
- Roasted Honey Glazed Carrots (Paleo)
Oven Roasted Potatoes
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INGREDIENTS
- 3 lbs Yukon gold potatoes, cut in cubes or quarters
- 3 Tablespoon olive oil
- 2-3 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- Fresh chopped parsley, optional
INSTRUCTIONS
- Preheat the oven to 400 F and line a baking sheet with parchment paper.
- Place potatoes in a large bowl, drizzle with olive oil, add minced garlic and season with salt, and black pepper. Toss the potatoes until the potatoes are evenly coated.
- Spread the potatoes on the baking sheet in a single layer, and roast the potatoes in a preheated oven for 35 to 40 minutes turning twice, until golden brown and crispy.
- Remove the potatoes from the oven and toss with fresh parsley. Adjust seasoning if necessary before serving.
TIPS & NOTES
- Don’t be tempted to add more oil tho the potatoes, they really don’t need much to crisp up.
- Spread the potatoes out evenly on a baking sheet in a single layer. If you overcrowd the sheet the potatoes are more likely to steam and won’t get crispy.
- If making ahead of time, let the potatoes cool to room temperature before storing.
NUTRITION
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What a wonderful side! That texture sounds absolutely incredible and I love the minimal prep for the potatoes.
Thank you so much for this wonderfully easy recipe! We enjoyed it to the fullest!
These potatoes look perfect to serve alongside dinner tonight, so simple and tasty. Thanks for the recipe!
A timeless favorite. So simple, easy and delicious. Going to make this for dinner today.