These oven-roasted potatoes make for the perfect side dish for just about any meal. They’re crispy, crunchy, and irresistibly tender on the inside!
This oven-roasted potatoes recipe couldn’t be any easier. With just 3 ingredients and a few steps, you’ll get perfectly crispy potatoes to use for everything from brunch to dinner. While I find these potatoes to be most delicious when they are super simple, there are plenty of ways you can customize this side dish to suit your specific taste buds.
How to Prepare Oven-Roasted Potatoes
Preparing oven-roasted potatoes requires only potatoes, oil, and coarse salt. Below, find a quick rundown of the recipe before you dive in.
- Clean the Potatoes: Rinse the potatoes under cool water and pat them completely dry.
- Slice and Season the Potatoes: Slice each potato down the center. In a large bowl, season the potatoes with coarse salt.
- Bake the Potatoes: Drizzle oil on the bottom of a baking sheet. Assemble the potatoes flesh side down in a single layer. Bake at 415°F for 25 minutes. Enjoy!
Hot Tip: Use coarse salt to evenly coat your potatoes versus a fine salt. This will add so much more texture to your potatoes!
Oven Roasted Potatoes Video Tutorial
Tips for the Crispiest Roasted Potatoes
Here you’ll find a collection of tips that will help you get the crispiest oven-roasted potatoes on the planet. Follow them and you’re golden!
- Pat the Potatoes Dry: After rinsing the potatoes, you must pat them dry of any excess moisture. If they are wet, they will have a really hard time crisping up in the oven.
- Only Oil the Bottom of the Baking Sheet: Despite popular belief, there’s no need to oil the potatoes themselves. All you need to do is oil the bottom of the baking sheet so the potatoes can form that signature golden crust.
- Bake them in a Single Layer: Avoid stacking or layering the potatoes, or else they won’t get enough attention from the heat of the oven to crisp up. A single layer always does the trick!
The Best Potatoes for Roasting
Yukon Gold potatoes are by and for the best for roasting. Their rich, buttery flavor is just a bonus to how well they crisp up. They also have a natural sweetness that complements the coarse salt so well. If you can’t get your hands on them, the next best options are red potatoes or new potatoes.
Different Ways to Season Roasted Potatoes
While these potatoes are delicious with just olive oil and salt, there are several different ways you can season them. Below, find a couple of suggestions to inspire you.
- Cracked Black Pepper – A couple of coarse grinds of black pepper will add some subtle spice
- Fresh Garlic or Garlic Powder – Toss the potatoes in pressed garlic cloves or garlic powder for a zesty kick
- Fresh Herbs – Use parsley, basil, rosemary, thyme, or oregano (or even a combo of a couple) for extra earthiness and depth of flavor
- Parmesan Cheese – Parmesan cheese will add a nice crust and nuttiness
Ways to Serve Oven-Roasted Potatoes
Serve oven-roasted potatoes alongside grilled ribeye steaks or air fryer pork chops for a wholesome dinner. If you’re looking for a light lunch, pair them with marinated tomatoes or a garden salad. If you’re looking for a kid-friendly snack, top them with melted cheddar cheese.
Tips for Storing Roasted Potatoes
If you’d like to keep roasted potatoes on hand for up to a week, store them in an airtight container in the fridge. This will keep them from turning gummy and stale. Of note, you should never freeze roasted potatoes. The texture of cooked potatoes doesn’t thaw well and turns super gritty.
How to Reheat Roasted Potatoes
Reheating roasted potatoes may take a bit of effort, but the end result is well worth it. Below, find a couple of different ways to return leftover potatoes to their crispiest.
- Oven: Preheat the oven to 400°F. Next, assemble the potatoes on a baking sheet in a single layer. Re-roast them until they’re fully reheated through (about 15 minutes). Serve immediately and enjoy those amazing leftovers!
- Air Fryer (Quickest Method): If you have an air fryer, you can supercharge the reheating process. To do so, preheat the air fryer to 400°F. Next, coat the air fryer basket in cooking spray. Assemble the potatoes in a single layer in the basket and air fry for 3-5 minutes. Enjoy!
Need an air fryer recommendation? I’m a COSORI fan girl. This model has a huge tray that can feed a family of four. It’s also so amazing for heating leftovers like these potatoes!
Is it necessary to boil potatoes before roasting?
It is not necessary to boil potatoes before roasting. In fact, pre-boiling will prevent the potatoes from getting that signature crisp.
Why are my roast potatoes soggy?
Your roasted potatoes likely turned out soggy if you boiled them before roasting, tossed them in oil, or didn’t pat them dry after rinsing.
What does adding baking soda to boiling potatoes do?
Boiling potatoes with a bit of baking soda pulls out the starch. If pre-boiling the potatoes is a must for you (although not recommended), it’s best to do so with a bit of baking soda to give them a chance of crisping.
Why won’t my roasted potatoes turn golden brown?
Your roasted potatoes won’t turn that signature shade of golden brown if you’ve covered them in too much oil. The key to crispy potatoes is only drizzling the bottom of the pan with oil. That’s right – you do not need to toss the potatoes themselves in oil!
Does soaking potatoes in water make them crispier?
Soaking potatoes in water before deep-frying them does make them crispier. That’s because this process pulls out the excess starch. However, when it comes to baking, this method is unnecessary.
Other Oven Potato Roasted Potato Dishes
- Ranch Roasted Potatoes – Zesty oven-baked potatoes
- Smashed Potatoes – Crispy, smashed oven-baked new potatoes
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- Preheat oven to 415°F. Rinse and pat dry all the potatoes.
- Cut each potato down the center to create two, equally sized pieces. Generously season the potatoes with coarse salt.
- Drizzle the bottom of a baking sheet with oil. Assemble the potatoes flesh side down on the baking sheet.
- Bake the potatoes for about 25 minutes, or until the bottoms have a nice crisp and the they are easily pierced with a fork.