Simple Baked Potatoes Recipe

There’s something about the smell of roasted potatoes that instantly transports me back to Sunday family dinners at my grandma’s house. The crispy edges, soft insides, a sprinkle of herbs—it’s that cozy, homey goodness that everyone loves. I always do this when I want a foolproof side that’s both simple and incredibly satisfying. Honestly, I’ve made these oven roasted potatoes so many times, I can do it in my sleep—though I still get excited every single time they come out of the oven. This recipe is a lifesaver on busy nights because it’s so easy to throw together, doesn’t require any special skills, and tastes like you fussed over it all day. Plus, my kids ask for this all the time. It’s one of those dishes that disappears in minutes at my house, and I bet it will disappear just as quickly for you too. Let’s get roasting, shall we?

What is oven roasted potatoes?

Think of oven roasted potatoes as the laid-back, yet utterly delicious sibling of French fries. It’s essentially potatoes tossed in oil, herbs, and seasonings, then baked until perfectly crispy on the outside and tender inside. The name is pretty straightforward because, well, you roast these potatoes in the oven—no deep frying, no complicated techniques. It’s a humble dish that elevates simple ingredients into something special. The beauty lies in its versatility; you can use it as a side dish, snack, or even top a cozy bowl of stew. These potatoes are like a warm hug—crispy, soft, flavorful, and so satisfying. The best part? Once you’ve got your ingredients prepped, it’s mostly just waiting for those golden edges to appear. I promise, once you try this, it’ll be a staple in your rotation!

How do I make oven roasted potatoes?

Quick Overview

In just a few simple steps, you can transform plain potatoes into crispy, golden bites of heaven. First, chop your potatoes into even pieces so they cook uniformly. Toss them with oil and seasonings—you’ll want a good coating for that crispy crust. Spread them out on a baking sheet in a single layer, so they get plenty of contact with the hot surface. Bake at a hot temperature—around 425°F (220°C)—and flip halfway through to promote even browning. The result is irresistibly crispy edges and soft, fluffy insides, perfect every time. The best part? Slight variations in seasonings can create totally different flavors. It’s a simple recipe, but trust me, it’s all in the details—crispiness, seasoning, and that beautiful golden color.

Ingredients

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– 2 pounds of Russet or Yukon Gold potatoes (I prefer Russet for crispiness)
– 3-4 tablespoons olive oil or avocado oil (for that perfect crispy exterior)
– 1 teaspoon salt (or to taste)
– ½ teaspoon black pepper
– 1 teaspoon garlic powder (or fresh minced garlic for more punch)
– 1 teaspoon smoked paprika or regular paprika (for that smoky flavor and gorgeous color)
– Optional: fresh herbs like rosemary, thyme, or parsley for extra freshness

Optional Extras & Variations

For a spicy kick: Add red pepper flakes
Love cheese? Toss in some grated Parmesan or drizzle with a bit of balsamic vinegar after baking for a tangy finish

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

Start by heating your oven up to 425°F (220°C). While it warms, line a baking sheet with parchment paper or a silicone baking mat—trust me, this helps with easy clean-up and crispiness. If you want even crispier edges, you can give the pan a light spray of cooking spray or a brush of oil.

Step 2: Prepare Potatoes

Scrub your potatoes clean and cut them into even-sized pieces—about 1 to 1.5 inches each. This ensures they cook evenly. I always do this while they’re still cold, which makes handling easier. After cutting, I soak the pieces in cold water for about 10 minutes; it helps remove excess starch and makes them crisper—then I dry them really well with a towel. Moisture is the enemy of crispness!

Step 3: Mix Dry & Wet Ingredients

In a big bowl, combine your seasonings—salt, pepper, garlic powder, paprika—and give it a good stir. Then toss in the potatoes along with the oil, making sure every piece is coated evenly. I like to do this with my hands; feels more thorough and fun!

Step 4: Arrange on Baking Sheet

Spread the potatoes out in a single layer on your prepared baking sheet. Don’t pile them up or they’ll steam instead of crisp. Give the pan a little tap to settle them into place—you want maximum contact with the hot surface for that perfect crunch.

Step 5: Bake & Flip

Pop them into the oven and bake for about 25-30 minutes, flipping halfway through. This is key—use a spatula or tongs to turn the potatoes to get that beautiful, even golden color on all sides. Keep an eye on them toward the end; ovens vary, and I’ve had batches that are ready a little earlier or need a touch longer.

Step 6: Finish & Serve

Once they’re crispy and golden, transfer them to a serving bowl. If you love herbs, sprinkle chopped parsley or thyme over the top now. For an extra layer of flavor, squeeze a little lemon juice or sprinkle grated Parmesan before serving. Yum!

Step 7: Enjoy!

Serve hot—straight out of the oven if you can resist waiting, or let them cool just slightly if you want a sturdier texture for salads or dips. Either way, these oven roasted potatoes are guaranteed to make your taste buds happy. Trust me on this one.

What to Serve It With

This dish is a chameleon. It pairs beautifully with a simple grilled chicken breast or a veggie burger for a quick weeknight dinner. I also love serving these alongside a hearty stew; their crispy edges soak up some of that delicious sauce. For brunch, they’re fantastic with scrambled eggs and a dollop of sour cream. If you’re feeling fancy, sprinkle some crumbled feta or fresh herbs on top. For a casual snack, serve with your favorite dip or just a squeeze of lemon—so good. Honestly, my kids ask for these all the time, whether it’s a side at dinner or a snack after school. They’re versatile, satisfying, and just plain delicious—what more could you ask for?

Top Tips for Perfecting Your Oven Roasted Potatoes

Experience has taught me a few tricks for achieving that perfect crunch and flavor. First, always cut your potatoes into similar-sized pieces—uneven sizes lead to uneven cooking. I used to rush past soaking them, but letting them sit in cold water really does make a difference—they turn out crispier and less sticky. When tossing with oil and seasonings, do it gently but thoroughly; you want every surface coated evenly. For the best crispiness, give the potatoes plenty of space on your baking sheet—crowding is the enemy. If your oven runs hot or cold, adjust the baking time accordingly—less if they brown quickly, more if they seem soft. I’ve experimented with different oils: avocado oil gives a nice flavor, but olive oil works just fine. As for seasonings, I swap out the paprika for cumin or chili powder for a smoky or spicy twist. Once you’ve made these a few times, you’ll notice how small tweaks really elevate the dish. Oh, and a little sprinkle of fresh herbs right after baking keeps everything tasting fresh and vibrant. Trust me, the more you experiment, the better they get. I’ve learned that staying attentive to their color and smell is the secret to perfectness!

Storing and Reheating Tips

Leftover roasted potatoes are surprisingly good—once cooled, transfer them to an airtight container and keep them in the fridge for up to 3 days. To reheat, I toss them back in a hot oven or skillet, which helps regain some of that crispy texture. Microwave reheating is quick but can make them a little soggy, so it’s best to be gentle. If you want to freeze them, lay the cooked potatoes on a baking sheet to flash freeze for about an hour, then transfer to a zip-top bag. They’ll keep well for up to a month. When reheating from frozen, bake at 400°F (200°C) for about 10-15 minutes until crispy again. If you’re adding a glaze or seasoning afterward, do it immediately after reheating to preserve freshness. Trust me, these reheated potatoes still taste good, but that initial crispiness is what makes them special, so give them that extra blast of heat in the oven!

Frequently Asked Questions

Easy Oven Roasted Potatoes

Easy Oven Roasted Potatoes with garlic are the perfect side dish! These are always crunchy outside, soft inside - loved by the whole family!

Prep : 10 Total : 25 minutes

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Ingredients

  

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Main Ingredients

• 4 medium Idaho potatoes washed and sliced into wedges
• 2 tablespoons olive oil
• 2 cloves garlic minced
• 1 teaspoon salt
• 0.5 teaspoon pepper
• 1 teaspoon onion powder
• 0.5 teaspoon Italian seasoning
• 0.25 teaspoon smoked paprika

Instructions

 

Preparation Steps

• Preheat oven to 400°F. Grease a rimmed baking sheet with oil.
• Place sliced potatoes in a 2 Qt saucepan. Fill with water and cover. Place over medium-high heat and bring to a boil. Boil for 3-5 minutes; drain. They should not be as done as if you're mashing potatoes but if you do the fork test it should go into the potato without a lot of pressure.
• Place par-boiled potatoes in a large bowl. Toss with olive oil, garlic, and spices. Spread on prepared pan.
• Bake 20-35 minutes, or until browned and cooked through. (Baking time will depend on the size and thickness of your potato wedges.)

Notes

These are great. Easy to make and smell so good. Loved them.