Crispy oven roast potatoes are an easy, healthy side dish for breakfast, brunch, lunch, and dinner, because no matter what time of year, they fit every meal.
The Best Crispy Oven Roast Potatoes
Forget feeling all the feels, lately I’ve been feeling all the sides.
Maybe it’s because when I make up my weekly not-a-plan-flexible-meal-plan (subscribe to my newsletter and I’ll send it to you each Saturday for FREE) I realize there are so many easy side dishes I make that I haven’t yet shared here on the blog.
Or maybe it’s because if I had my druthers, my plate would be composed of a taste of this and a bite of that. Variety is my friend.
These crispy oven roasted potatoes will also add variety to your plate, with a variety of herbs, and served at a variety of times, these taters are at the top of my easy side dish list. And now, they are about to shoot to the top of yours.
What Type of Potatoes to Use for Roasted Potatoes
The answer to this question is: It’s your choice. I prefer a smaller potato like the baby red or white potatoes so there are fewer cuts of the knife to make. But if you prefer, use yukon golds, sweet potatoes, or even russet potatoes, and cut them into 1-inch cubes. Make your cubes uniform in size so they cook evenly.
There’s no need to peel the potatoes either, and like my grandma said, the potato skin does have a lot of nutrients. Despite the bad press due to the low-carb craze, potatoes themselves are healthy, as well. Potatoes are naturally fat-free, cholesterol-free, high in fiber and vitamin C.
How to Make Roast Potatoes Crispy
The key to crispy baked potatoes (or any vegetable for that matter) is a baking sheet and patience. I’m one of those cook who loves baking on a sheet lined with aluminum foil because it quickens the clean up. But! If you want a crispy bite, skip the foil.
These potatoes are crisped when the potatoes are set cut-side down and baked in direct contact with the baking sheet. This is the reason you shouldn’t use a non-stick sheet in this situation, your potatoes won’t get as crispy.
If they potatoes are evenly coated with olive oil, you won’t have a problem with sticking, so long as…see below.
The other trick is to allow your potatoes to roast in the oven undisturbed so they form a crust where they come into contact with the baking sheet. Flip the potatoes half way through the cooking time to the other cut-side to crisp.
And that’s all there is to it. Healthy, crispy potatoes on the outside, fluffy bites on the inside.
What Herbs Go with Potatoes
These potatoes get a drizzle of olive oil and then a rub down of kosher salt and freshly ground black pepper. The rest of the flavor comes from fresh herbs. Choose one herb, or more to your liking. Some herbs I love with oven-crisped potatoes are:
I suggest using 2 tablespoons of fresh minced herbs, but I typically add more if I have it, just because I can.
You can also use dried herbs instead, but know the flavor will be stronger so you won’t need as much. Try 1 teaspoon of dried to 1 tablespoon of fresh.
If you’d like to add garlic to these nuggets of potato love, sprinkle with 2 tablespoons minced or pressed garlic cloves.
Make Roasted Potatoes Ahead of Time
One of my favorite parts of this recipe is you can cook these potatoes ahead of time then warm them in the oven just before serving. Or, don’t warm them at all. They are totally delicious at room temperature too, making them an ideal contribution to a potluck or buffet any time of the year.
What to Serve with Potatoes to Make a Meal
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If you make this recipe, please let me know! Bookmark this recipe and leave a comment below, or take a photo and tag me on Instagram with #foodiecrusheats.
Easy Crispy Oven Roasted Potatoes
The potatoes can be par-roasted ahead of time, then re-warmed for serving, making them perfect for serving a crowd, or as part of meal prep for a quick weeknight meal.
- 2 pounds baby red potatoes, with skin quartered into 1-inch pieces
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons fresh minced herb leaves such as thyme, rosemary, or parsley
Preheat the oven to 400°F.
Place the potatoes on a baking sheet. Drizzle the potatoes with the olive oil then sprinkle with the kosher salt, freshly ground black pepper and minced herbs. Toss with your hands until coated then spread out evenly in a single layer on the baking sheet, cut side down.
Bake for 30 minutes, or until roasted and browned, flipping the potatoes to the other cut side down, half way through the cooking time.
Serve the potatoes warm or at room temperature.
More Potato Side Dish Recipes You’ll Want to Make Too
- How to Make the Best Potato Salad
- Rosemary Garlic Smashed Potatoes
- Buttermilk Blue Cheese Mashed Potatoes
- Cheesy Scalloped Potatoes
- The Best Buttery Parsley Potatoes
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