Roasted Potatoes are seasoned and oven-roasted until tender and caramelized. They are the perfect accompaniment to steak, chicken, pork - almost anything!
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This post was originally published in March 2019 and has been updated.
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Easy side dish
Roasted potatoes are one of my favorite go-to side dishes. They are easy to prepare and can be seasoned any way you like. They are a delicious side dish for everything from steak and chicken to pancakes and eggs. Leftovers are equally yummy in hash or frittatas.
Try Hasselback Potatoes, Breakfast Potatoes, and Potatoes and Broccoli for more roasted potato favorites.
Types of potatoes for roasting
I like using baby potatoes because they cook quickly and are so creamy on the inside. You can use red, white, or a combination of both.
Larger potatoes can also be used. Just cut the potatoes into smaller, uniformly sized chunks. The potatoes need to be cut into uniform pieces so they roast evenly.
- fingerling - cut in half lengthwise before roasting for a pretty presentation
- russets
- Yukon gold
- red potatoes
- sweet potatoes
Seasonings
Potatoes can be seasoned with a variety of herbs and spices. You can customize the flavors to complement the rest of the meal. Some of my favorite seasonings for roasted potatoes include:
- onion powder
- garlic powder
- paprika
- lemon-pepper seasoning
- dried thyme, oregano, or rosemary
- freshly ground black pepper
- steak seasoning (such as Montreal)
- chili powder
- cumin
Tips for making
- Cut the potatoes into uniformly sized pieces for even roasting. Leave the smallest ones whole for baby potatoes and cut the larger ones in half. For larger potatoes, cut into ¾-1 inch pieces.
- Use a bowl to toss the potatoes with oil and seasonings. This helps use less oil and allows for an even distribution of the oil and seasonings over the potatoes.
- Preheat the sheet pan in the oven. A hot pan helps to prevent the potatoes from sticking. The potatoes will start cooking when they hit the hot pan (I love that sizzle)!
- Don't overcrowd the baking sheet. If it's crowded, the potatoes will steam instead of roast, and we want them to brown and caramelize.
Serving
There are many options for garnishing and serving these creamy, roasted gems.
- Garnish with fresh herbs.
- Top with sour cream and chives.
- Top with crumbled bacon, shredded cheese, and scallions.
- Serve with flat-cut corned beef and maple ginger roasted carrots.
- Use for breakfast hash or add to frittatas.
- Roast chicken and potatoes to create this lemon rosemary sheet pan meal or this bacon ranch version.
Equipment
Half sheet pan | Measuring spoons
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📖 Recipe Card
Easy Roasted Potatoes
Ingredients
- 24 ounces baby potatoes
- 1 tablespoon oil
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon dried thyme
- ¼ teaspoon black pepper
- ½ teaspoon Kosher salt
Instructions
- Preheat oven to 425℉. Place the sheet pan in the oven to preheat.
- Cut the larger potatoes in half and leave the smaller ones whole. To a mixing bowl, add the potatoes, oil, and seasonings. Toss to combine.
- Spread the potatoes on the baking sheet. Bake for 10 minutes and toss the potatoes. Bake for another 10 minutes or until the potatoes are caramelized on the outside and tender on the inside.
Notes
- Cut the potatoes into uniformly-sized pieces for even roasting. For baby potatoes, leave the smallest ones whole and cut the larger ones in half. For larger potatoes, cut into ¾-1 inch pieces.
- Use a bowl to toss the potatoes with oil and seasonings. This helps use less oil and allows for even distribution of the oil and seasonings over all of the potatoes.
- Preheat the sheet pan in the oven. A hot pan helps to prevent the potatoes from sticking. The potatoes will start cooking as soon as they hit the hot pan (I love that sizzle)!
- Don't overcrowd the baking sheet. If crowded, the potatoes will steam instead of roast, and we want the potatoes to brown and caramelize.
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
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