Easy Oven Roasted Potatoes

These delicious and crispy oven-roasted potatoes are quick and simple, and can easily be made with any kind of potato you have on hand! Roasted potatoes make a great side for every occasion, and are easy enough to whip up on even the busiest of days.

I’m pretty sure potatoes are the mother of all side dishes. Not only are they readily available and cheap, but they can also be made in a million different ways.

Whether you’re having them mashed, boiled, baked, fried, roasted, scalloped, creamed, or turned into fries. Potatoes seem to have a way of going with everything.

Not to mention, you can flavor potatoes any way you want, and they are almost always a big hit with everyone, even picky eaters. And while mashed potatoes always seem like a good choice for a supper side, I’ve found it’s pretty darn hard to beat these crispy potatoes.

I’ve been making all kinds of oven-roasted veggies for most of my life. I’m not the best at planning side dishes, so if I can drizzle a little oil, sprinkle a little salt, pop it in the oven, and call it a day. I’m more than happy to do so; in other words, roasted vegetables are nearly always on the menu around here. 

Before I go any further, though, I just wanted to clarify that these are my roasted potatoes, American roasted potatoes, diced potatoes with the peels left on.

Something you can chop and toss in the oven to roast, while you get the rest of dinner on the table. This recipe won’t help with a British Sunday dinner. 

That being said, these easy, crispy roasted potatoes are sure to be a hit with the whole family, and you can serve them alongside literally anything.

You can easily make this recipe with whatever potatoes you have on hand or your family’s favorite kind. And they are perfect for both weeknight suppers and special occasions. 

Not to mention, they can be seasoned to fit any menu, and there is little to no prep work. And as I said above, it’s pretty hard to go with potatoes, especially crispy, melt-in-your-mouth roasted potatoes.

These potatoes are the equivalent of hitting a home run, and this is a recipe that is sure to be made over and over again.

Any time, any day, any occasion, potatoes are and always will be the perfect side dish. And this might just be the best way to cook them!

How To Make Oven-Roasted Potatoes

Ingredients

• Yukon gold potatoes, washed and cut into 1-inch pieces. See notes for using different kinds of potatoes.
• Olive oil, or oil of choice. Avocado oil, coconut oil, grapeseed oil, canola oil, and vegetable oil will all work well. 
• Sea Salt

Directions

Preheat your oven to 400 degrees F.

Place your chopped potatoes on a rimmed baking sheet. (You can line your baking sheet with parchment paper or even aluminum foil if desired, but I never do.)

Drizzle the oil over the potatoes. I usually start with 2 tablespoons of olive oil, adding more if needed. Sprinkle a generous amount of sea salt over the potatoes.

Then toss using your hands until the potatoes are completely coated in the oil and salt. 

Spread the potatoes out over the baking sheet, keeping them in an even single layer. Keeping the potatoes in a single layer will help ensure that all the potatoes get crispy, not just the ones that happen to be touching the pan. 

Place the baking sheet in the hot oven and bake for 40-45 minutes or until the edges and bottom of the potatoes are golden brown and crispy, and the centers pass the fork test. You can also flip your potatoes partway through baking to make both sides crispy, but personally, I don’t.

Allow the potatoes to cool slightly before serving.

Enjoy!

Recipe Notes

Roasted potatoes are best served and eaten immediately. But any leftovers can be stored in an airtight container in the fridge for up to 5 days. Roasted potatoes can be easily reheated in the oven, air fryer, or even a toaster oven. Just keep in mind you may need to drizzle them a little more oil, to make sure they crisp up again. 

You can also pat your washed potatoes dry with a paper towel to get rid of any excess moisture before adding the oil and salt. I usually skip this, especially when I’m pressed for time. 

If you like, you can peel your potatoes before roasting them, but I like them better with the peel on. On the same note, you really can make this recipe with any kind of potato you like. Sweet potatoes, russet potatoes, red potatoes, baby potatoes, and fingerling potatoes all work great! 

Personally, I think that gold or yellow potatoes make the best roast potatoes. But I have made this recipe with many different kinds of potatoes. Be sure to keep in mind you may need to adjust the cooking time based on the variety of potato you use. 

Roasted potatoes can also be seasoned with any of your favorite spices or seasonings. Ranch seasoning, taco seasoning, and Cajun seasoning are some of my favorites.

But roast potatoes are also great seasoned with Italian seasoning, fresh herbs, and even lemon zest, just to name a few!

Looking For More Potato Recipes? 

Loaded Potato Salad

Greek Potato Salad (no mayo recipe!)

Quick and Easy Instant Pot Mashed Potatoes

Potato Salad with hard-boiled eggs