Well hello, golden potatoes. You are exactly what I crave with dinner after a long day. More redeeming than French fries, yet just as nice.
I’ll admit that it took me quite a few tries to perfect this roasted potatoes recipe. So, I have a few tricks to share today. This method yields substantial hunks of potatoes that are beautifully golden on the outside and pillowy-tender on the inside.
These roasted potatoes are lovely on weeknights and perfect for the holidays, especially when you add the optional rosemary. Sometimes, I load them up with some sour cream, chives, dill, flaky salt and pepper for a variation we could call ranch potatoes. They’re also great with a drizzle of Easy Green Goddess Dressing.
Bottom line, you can’t go wrong with these roasted potatoes. Serve them up!
Potato Selection Tips
I love to use a combination of red potatoes and Yukon golds for some interesting texture and color contrast. Red potatoes are fluffy on the inside, with a distinctive earthy flavor and fun red exterior. Yukon golds are ultra creamy. You could use just one variety, for sure.
I prefer to save Russet potatoes for potato wedges and mashed potatoes, but they will work in a pinch. They are more dry on the inside, which makes them perfect for French fries, but not quite as suitable for roasting.
How to Roast Potatoes
You’ll find the full recipe below, but here’s why this method works so well:
1) Preheat to 425 degrees Fahrenheit.
This is my go-to temperature for roasting vegetables, and it proved perfect for potatoes. It’s high enough to yield tender potatoes that are nicely caramelized on the edges, but not so high that the oil burns.
2) Slice the potatoes into even 2-inch chunks.
Two-inch chunks are rather large, probably larger than you’re accustomed to slicing vegetables for roasting. Your pan might look a little bare, but all for good reason!
At this size, the potatoes get plenty of breathing room so they roast instead of steam. Plus they have ample surface area to turn golden. Lastly, the chunks are big enough to offer contrast between the creamy interiors and the crisp exteriors—something you’ll miss if you slice them any smaller.
3) Toss with olive oil, garlic powder, salt and optional rosemary.
We’ll use less olive oil than you might think necessary. I promise it’s enough to coat the potatoes if you keep tossing. When I used more than one tablespoon oil, the excess oil turned a little smoky in the oven.
We’ll add garlic powder for some subtle but irresistible flavor and salt because it brings out the potatoes’ best. Lastly, I highly recommend stirring in some finely chopped fresh rosemary if you have it. While the potatoes bake, the rosemary simmers in the hot oil and infuses the dish with herbal notes.
4) Roast for 40 to 45 minutes, tossing halfway.
First, make sure to arrange the potatoes in an even layer with their flat sides flush against the pan so they can turn golden. Roast for 40 t0 45 minutes, stirring halfway, until the potatoes are deeply golden on the undersides and a little shrunken and pillowy. Now we’re talking!
5) Season with optional fresh parsley, salt and pepper.
Fresh parsley offers some enticing green color and some light flavor. Sprinkle a little more salt and some pepper all over, then stir to help the parsley stick. Serve while warm.
Roasted Potato Serving Suggestions
These roasted potatoes are a wonderful addition to most dinners, honestly. They’re especially suitable with more traditional meals and holiday suppers.
- Best Lentil Soup
- Creamy Roasted Carrot Soup
- Green Salad with Apples, Cranberries and Pepitas
- Honey Mustard Brussels Sprout Slaw
- Vegetarian Stuffed Acorn Squash
Craving more roasted veggies?
Roasting vegetables is a simple art. Here are quite a few delicious options:
- Roasted Asparagus
- Roasted Broccoli (Plus Four Variations)
- Roasted Brussels Sprouts
- Roasted Carrots (Three Ways)
- Roasted Cauliflower (Four Ways)
- Roasted Green Beans
- Roasted Sweet Potatoes
Please let me know how your potatoes turn out in the comments! I love hearing from you.
Perfect Roasted Potatoes
- Author:
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Side dish
- Method: Roasted
- Cuisine: N/A
- Diet: Vegan
These golden roasted potatoes are the perfect side dish! The fresh herbs are optional, but quite nice. Recipe yields about 4 generous side servings (see note for multiplying the recipe).
Ingredients
- 2 pounds Yukon gold potatoes and/or red potatoes, scrubbed clean
- 1 tablespoon extra virgin olive oil
- 1 teaspoon garlic powder
- ¼ teaspoon fine salt
- Optional: 1 tablespoon finely snipped rosemary (from about 3 sprigs)
- Optional garnish: 2 teaspoons finely chopped fresh parsley
- Freshly ground black pepper, to taste
Instructions
- Preheat the oven to 425 degrees Fahrenheit with a rack in the middle of the oven. Line a large, rimmed baking sheet with parchment paper to prevent the potatoes from sticking.
- Slice the potatoes into 2-inch chunks (slice small potatoes in half, larger potatoes into quarters, and so on). Place them on the prepared baking sheet.
- Drizzle the olive oil over the potatoes, then sprinkle on the garlic powder, salt, and rosemary, if using. Toss with your hands until the potatoes are evenly coated in the mixture (it might seem like you don’t have enough oil, but you do—keep going!). Arrange the potatoes in an even layer across the pan with their flat edges against the pan.
- Roast the potatoes for 40 to 45 minutes, stirring halfway, until the potatoes are deeply golden (check the undersides) and easily pierced through by a fork. Stir in the parsley, if using, and season to taste with additional salt and some black pepper (careful, the potatoes are hot). Serve promptly.
Notes
Storage suggestions: Potatoes are best when freshly roasted, but will keep in the fridge for up to 4 days. Gently reheat in the oven or microwave.
How to scale: You can bake up to three pounds of potatoes on a half-sheet pan if you increase the other quantities by 50 percent (the potatoes) might not get quite as crisp and will likely need a few extra minutes in the oven). Do not uses over three pounds of potatoes per baking sheet, or the potatoes will steam rather than roast. You can, however, roast two pans at once by placing the racks in the upper and lower thirds of the oven. When you toss the potatoes halfway, swap the pans’ positions (the pan on the upper rack goes to the lower rack and vice versa). Keep an eye on them as one pan, typically on the upper rack, may finish baking a bit sooner than the other.
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
4waystoyummy
Looks absolutely divine. The ultimate comfort food! Wishing you a Happy Holiday and I hope Cookie is all better!
★★★★★
Kate
Thank you! To you as well. :)
Archi
Hi Kate! This recipe is PERFECT! I’ve been looking for one of these for christmas, and it’s right here in my favorite site! Thanks!
Kate
Thank you, Archi! I appreciate your review.
Pam S.
These look delicious! I assume the sides of the potatoes turn golden on the parchment paper as well as they do when put directly on the baking sheet?
Kate
Hi Pam! I prefer to use parchment paper. It’s about the roasting time and oil that help get the golden color.
Barbara Kleban
I love love love your recipes and use them at least once a week. You brighten my day! Barb
Kate
You’re sweet, Barb! Thank you for your comment.
Susan Kopperman
Thank you for making your web site so easy to follow! I love your fresh ideas and colorful meals..PS I am from KC and you are so lucky to live there. Go Chiefs!
★★★★★
Kate
You’re welcome, Susan! I’m happy you like it. I do enjoy KC!
Heather
Can you use a silicone mat instead of the parchment paper?
These look delicious and I can’t wait to try!
Kate
Hi Heather, I haven’t tried it with my silicone mat. I’m not sure they will get as crispy. Let me know if you try it!
Christine
I used my silicone mat and it worked great.
★★★★★
carl carley
Hi, i love reading your recipes:) have you heard of a variety of potato called Robinta? They fall apart if you fully boil them but they make amazingly crisp chips or roast potatoes or jacket potatoes.
I’m in england so i dont know if that variety is available where you are
keep up the fantastic work
carl
Kate
Thank you for sharing, Carl!
Mary Ellen
Can’t wait to try – I have never perfected the art of roasting potatoes. I appreciate your scientific & artistic approach (your basic rice recipe is genius – I used it every week). I know this will be a winner as well. Thank you!
Jill Harrison
Hi Kate – was going to make roasted potatoes anyways last night but saw this recipe so decided to incorporate all your info and hints… you are so right less oil is better! I did not have fresh but used dried rosemary and they came out delish. Thanks again for another great, go to recipe.
★★★★★
Kate
I’m glad you agree, Jill! Thank you for taking the time to review.
Julia Palmer
Not parboil first?
Kate
No need to for this recipe!
Arti Bhatia
Hi. I live in India and its practically impossible to get different varieties of potatoes. We get regular potatoes. How should I use them to make roast potatoes?
Kate
Hi Arti, What specific variety? You can try it with these, but I’m not sure as I know they can vary.
Kirstyn
These are hands down the best roast potatoes I have ever made. This recipe is perfection and a new family favorite. Thank you!
★★★★★
Kate
I’m glad you loved it, Kirstyn! Thank you for your review.
Christine
Simply fabulous!
★★★★★
Claudia Parker
I prepared this recipe for Christmas dinner and it is truly the best! Thanks again Kate!
★★★★★
Kate
So glad to hear it! Happy New Year, Claudia.
fred
should i try your breakfast potatoes or these first? both look good
Kate
That’s a really tough call, Fred. I think I’d go for these first!
Angela
So yummy!!
★★★★★
michelle langelier
Best oven baked potatoes ever! I make oven baked potatoes every week, but I slice them very thin. This recipe, with the big chunks, makes a total difference. It is so, so, so good! I added celery root chunk, and it was also delicious! Thank you and I love that you explain the reason why you do such and such a thing in your recipes, it suits well my analytic personality.
★★★★★
Kate
Wonderful, Michelle! I’m happy you loved them and appreciate my approach. I find it helpful, so I’m glad you do too! Thanks for taking the time to review!
Suzanne
Hi… this might seem like a silly question, but when you say “stir around” half way, do you mean flip each potato to another side, or just slide them around to prevent sticking or over-cooking on the one side… thanks for the tips here, especially leaving space between the potatoes to prevent steaming if they’re too close! makes such good sense.
Kate
Hi! Stirring halfway so you get even cooking. So, flipping over or tossing them if that helps?
Mary Jo
OMG the best potatoes. I have so many herbs in my garden and this recipe was perfect for them. I also made some “Fry Sauce” (catsup, mayo and W-Sauce) for dipping. Looking forward to eating the left over potatoes tomorrow for breakfast with a runny egg. Thank you.
★★★★★
Kate
I’m glad you love them, Mary!
engine44
This was excellent. Thank you.
★★★★★
Kate
You’re welcome! Thank you for your review.
Donna Blethen
Hi Kate! I am always amazed ! Your recipes are always spot on delicious!!!! Easy to follow direction and also you answer all of my questions in notes! Keep up the good work! I find myself (through this cooking journey) always going back to you. Thanks so much for all your, investigating hard work. All I do is go to cookieandkate follow your directions and make the best meals ever for my family. I tell everyone about you except my husband
Kate
Hi Donna! Thank you for your kind words. I’m happy you keep coming back to the blog for more recipes.
paige
these are soo delicious! made a few adjustments though
baked at 375°F because the last time i tried anything at 400 the parchment burned
i sliced the potatoes slightly smaller and i only used yukon gold
also added a teaspoon or so of cajun seasoning because i love the flavour!
used avocado oil instead of olive oil
i only needed to bake these for around 22 minutes, that’s probably due to my oven or the smaller size of the potato chunks
Thank you so much! I’ve made them so many times already
★★★★★
Andrea Spencer
Great recipe, the potatoes came out perfect! But I had to roast them an hour to get the level of golden brown that’s in your picture
★★★★
Pat W
Everyone loved them!
★★★★★
Kate
Great to hear, Pat! Thank you for your review.
Jennifer S
Love the ease, simplicity and deliciousness of this recipe – I’ve now made it a bunch of times and no matter what I do, it always turns out!
★★★★★
Kate
That’s great, Jennifer! I appreciate your review.
Naomi
One word, “perfect”!!!!
★★★★★
Kate
Thank you, Naomi!
Hannah shariff
I’ve tried the recipe, and it’s amazing
★★★
Cindy
Can these roasted potatoes be frozen?
Kate
Hi Cindy, I haven’t tried it so I can’t say for sure. I would be interested to see how it would work for you!
Bethanie
These are so delicious and easy to make!
Thank you for the ‘how to scale’ regarding pounds of potatoes and how to avoid steaming them. I needed that.
★★★★★
Kate
I’m happy you loved them, Bethanie! Thank you for your review.