How to Roast Potatoes in the Oven

Roasting potatoes in the oven is one of those simple, yet satisfying recipes that never disappoints.

This has been my go-to roasted potato recipe for years—I serve these with salmon, flank steak, or as a side dish just about any protein. I often save some and use them as the potatoes in breakfast burritos the next day, too!

They’re crispy on the outside and tender on the inside. I leave the skins on for extra fiber and texture, which keeps them easy to prep, too.

Toss any chopped potatoes with olive oil and a seasoning of salt, pepper, granulated garlic, and granulated onion, and baked to golden perfection, they’re sure to become a go-to in your kitchen.

The best part? Roasted Potatoes in the oven are so easy to make. With just a few simple ingredients, you’ll have roasted potatoes that taste like they came from your favorite restaurant.

These Perfect Oven-Roasted Potatoes Are:

• Crispy on the outside, tender on the inside – the secret to the perfect roast.
• Made with minimal ingredients – just yellow potatoes, olive oil, and classic seasonings. I intentionally use dried seasoning here because fresh garlic and onion can burn with this method.
• Quick & easy – Only 30-40 minutes of roasting time for a flavorful side dish.
• No fuss clean-up – a parchment-lined baking sheet makes this hassle-free.

Crispy Roasted Potatoes Ingredients

• Yellow Potatoes: Skin on, cleaned and chopped into 1-inch cubes. Yellow potatoes are the perfect choice for roasting because they have a creamy, buttery texture. You can totally use russets (or even sweet potatoes) with this recipe, I simply prefer the texture of yellow potatoes (sometimes called Yukon Golds) here.
• Extra Virgin Olive Oil: Helps the potatoes crisp up beautifully in the oven. Oil raises the surface temp of veggies, helping them roast properly. You can use avocado oil or your preferred cooking oil, too. And yes, olive oil is great for roasting veggies! It doesn’t achieve the high the oven temp and is perfectly healthy in recipes like roasted potatoes.
• Granulated Garlic: Provides a subtle, aromatic flavor. I usually opt for fresh garlic in other recipes, but chopped garlic can burn in the oven, so use dried granulated garlic here.
• Granulated Onion: A pantry staple that adds a sweet, savory depth. Same as the garlic, opt for granulated garlic over fresh onions here because little bits of fresh onion can burn with this method.
• Salt & Black Pepper: Brings out the natural flavors of the potatoes and enhances the seasoning. I use fine-grain sea salt; Kosher salt also works. Always freshly grind your black pepper for the best flavor.

Prep tip: Line your pan with parchment paper (I buy mine on Thrive Market) for easy cleanup. You don’t have to use it, but it really helps keep cleanup quick. I don’t roast veggies on foil as foil can leach aluminum unto food.

How to Make Roasted Potatoes in the Oven

1. Preheat the oven: Set your oven to 400°F convection (or 425°F without convection) for crispy, perfectly roasted potatoes. If you have a convection setting on your oven, use it; it’s particularly nice for roasted potatoes. An air fryer is just a little convention oven; if using an airfryer use 400°F.
2. Prepare the potatoes: Clean your yellow potatoes and chop them into 1-inch cubes. No need to peel them – the skin adds extra flavor and texture!
3. Toss with olive oil & seasons: In a large bowl, toss your potato cubes with extra virgin olive oil, making sure they’re evenly coated. Sprinkle with salt, pepper, granulated garlic, and granulated onion. Give everything a good mix to ensure each potato piece is well-seasoned.
4. Prepare the baking sheet: Line a baking sheet with parchment paper or baking foil for easy clean-up and to prevent the potatoes from sticking.
5. Roast the potatoes: Spread the seasoned potatoes in a single layer on the baking sheet. Try not to overcrowd them to ensure they roast evenly and get nice and crispy. Roast potatoes for 30-40 minutes, or until the potatoes are golden brown and crispy around the edges. Halfway through, give them a quick toss to ensure even cooking.
6. Serve & enjoy: Once roasted to perfection, remove from the oven and let them cool slightly. Serve immediately as a side dish or enjoy them on their own.

Tips & Variations

• Use different potatoes – While yellow potatoes are delicious, feel free to try red potatoes, fingerling potatoes, russet potatoes, or sweet potatoes for different textures and flavors.
• Add fresh herbs – Toss the potatoes with fresh rosemary or thyme before roasting for an aromatic twist. Herbs with woodsy stems like rosemary and thyme can stand up to the high heat in the oven. Leafy herbs like basil, dill, cilantro, chives, and parsley should be tossed in after roasting for the best flavor and texture.
• Spice it up – If you like a bit of heat, add a pinch of cayenne pepper or paprika to the mix.
• Make them extra crispy – For an even crispier texture, try flipping the potatoes halfway through the roasting process.
• For the best texture — Chop all of the potatoes about the same size so they cook evenly. Dry the potatoes after washing them, and pat them dry again if they seem wet after chopping (excess moisture will prevent even roasting).

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