Oven Roasted Potatoes
These delicious and crispy roasted potatoes are quick and simple, and can easily be made with any kind of potato you have on hand!
Ingredients
- 5 lb. Yukon gold potatoes washed and cut into 1-inch pieces. See notes for using different kinds of potatoes.
- 2-3 tbsp extra virgin olive oil or oil of choice. Avocado oil, coconut oil, grapeseed oil, canola oil, and vegetable oil will all work well.
- sea salt to taste
Instructions
- 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!
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!
Nutrition
Calories: 332kcalCarbohydrates: 66gProtein: 8gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 23mgPotassium: 1591mgFiber: 8gSugar: 3gVitamin A: 8IUVitamin C: 74mgCalcium: 45mgIron: 3mg
Tried this recipe?Let us know how it was!