Oven Roasted Potatoes

Oven Roasted Potatoes on a serving spoon with a platter of more potatoes in background

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5 from 7 votes

Crispy and perfectly seasoned potatoes that are roasted in your oven.

Prep Time10

Cook Time40

Soak Time40

Total Time1 30

Course: Side Dish

Cuisine: American

Servings:

Calories: 344kcal

Author: Julie Evink

Ingredients

1½ - 2 lb small red potatoes halved or quartered
2 Tbsp olive oil
1 tsp garlic powder
1 Tbsp fresh parsley chopped finely
2 tsp fresh thyme chopped finely
2 tsp fresh rosemary chopped finely
½ tsp kosher salt
½ tsp ground black pepper

Instructions

Clean and cut potatoes in half or quartered, depending on size.
Place potatoes in a bowl of water for 30-60 minutes
Preheat oven to 375 degrees F.
Drain potatoes and pat dry with paper towel. Spread evenly on baking sheet, then drizzle with olive oil and toss to coat.
In a small bowl, combine garlic powder, herbs, salt and pepper until well combined. Spoon over potatoes and toss to coat.
Bake for 40-50 minutes or until potatoes are fork tender and golden brown. Serve immediately.

Notes

WHAT ARE THE BEST POTATOES FOR ROASTING?

I prefer red potatoes for this recipe, but any waxy potato that doesn’t have a lot of starch will work. So, you can substitute new potatoes and fingerlings if you want to switch it up. Yukon Golds, which have a little more starch but are still pretty waxy, are a good choice, too.

HOW LONG DO LEFTOVERS KEEP?

Leftovers will keep in the refrigerator for three to four days, but they won’t stay crispy. As they cool, the outside will soften so they are best served right after they are roasted. The leftovers will still taste good, though, even if they’re aren’t crispy.

Nutrition