easy roasted potatoes

Oven roasted potatoes are an easy side dish that goes with pretty much any meal!

Oven Roasted Potatoes

potatoes

olive oil

garlic powder

herbs (chopped (rosemary, parsley, thyme, basil))

paprika

to taste coarse salt and pepper

Preheat oven to 425°F.

Scrub potatoes (do not peel them). Dice into 1” cubes.

If time allows, soak potatoes in cold water for up to 1 hour. (This removes starch and makes for a fluffier potato). Drain and dry potatoes, if required.

Toss potatoes, olive oil, herbs, and seasonings

Place on a baking sheet and bake for 30-35 minutes until browned and tender.

Sheet Pan Crispy Roasted Potatoes are an easy, delicious side dish! Paleo + whole30 friendly, these oven roasted potatoes are perfectly cooked + yummy!

Crispy Oven Roasted Potatoes

potatoes,

salt

pepper

onion powder

Preheat oven to 450 + line a cookie sheet with parchment paper or a silpat baking sheet.

In a bowl, toss together chopped potatoes, olive oil + spices. Make sure all pieces are evenly coated

Spread out potatoes on lined baking sheet

Bake for 20 minutes and stir potatoes to make sure sides are getting evenly coated. Bake for additional 20 minutes until potatoes are browned.

Sheet Pan Instructions

*IMPORTANT NOTE* FOR AIR FRYER: USE 1/2 THE AMOUNT OF OIL - you only need 1 tablespoon of oil

Air Fry at 400 for 20 -25 minutes. If your air fryer has a basket, remove it at 10 minutes, shake, and return to cooking. This allows the potatoes to cook evenly. Every air fryer is different so check after 20 minutes to make sure they don&#039;t burn!

Air Fryer Instructions

https://embed.mediavine.com/videos/a39i96wwz3r9e1cwchxu

Crispy Sheet Pan Roasted Potatoes are an easy, delicious side dish! Paleo + whole30 friendly, these potatoes are quick to make, perfectly roasted + yummy!

Crispy Roasted Potatoes

The best crispy roasted fingerling potatoes. This fast, versatile side dish is perfect for healthy weeknight dinners and special occasions!

Roasted Fingerling Potatoes

fingerling potatoes

extra virgin olive oil

garlic (about 1 tablespoon)

thyme

black pepper

Parmesan (optional)

parsley

Preheat

Trim

Rinse and dry the potatoes. Trim off any bad parts (do not peel). Cut the potatoes in half lengthwise.

Toss

Transfer the potatoes to a large bowl. Add the oil, garlic, ½ teaspoon salt, thyme, and pepper. With your fingers (easiest) or a large spoon, toss to combine.

Flip

Transfer the potatoes to a large rimmed baking sheet or roasting pan. For best results, flip the potatoes so the cut sides are flat against the pan. Make sure the pieces do not touch.

Bake

Bake until the potatoes are browned and crisp and tender enough to easily pierce with a fork, 30 to 40 minutes depending upon the size of the potatoes. Flip the potatoes twice during cooking, spreading them back into an even layer each time.

Sprinkle

Remove the potatoes from the oven. Sprinkle with the parsley, Parmesan (if using), and remaining 1/4 teaspoon kosher salt. Stir to combine. Serve hot.

https://content.jwplatform.com/videos/p3ZEN75M.mp4

These roast potatoes are deliciously crispy on the outside and fluffy on the inside. Make sure you make more than you think you need, because they will go!

Best Crispy Oven Roasted Potatoes

Potatoes, peeled and halved (max. 5 cm / 2 inch sized)

tbsp Goose or Duck fat

tbsp plain flour

Salt and Pepper

Boil a pan of water with a pinch...

Boil a pan of water with a pinch of salt, and parboil the potatoes for about 8 minutes. The smaller they are, the quicker they will cook. Make sure they do not overcook in the pan. They should still be hard when you drain them.

Drain the potatoes in the pan. I use...

Drain the potatoes in the pan. I use the pan lid to hold the potatoes in the pan while I drain the water into the sink. It saves having to wash a colander or sieve. 

Then add the flour to the potatoes and...

Then add the flour to the potatoes and leave to cool.

In the meantime heat the oven to 190C...

In the meantime heat the oven to 190C and heat the fat in the roasting dish in the oven.

Season the potatoes in the pan and cover...

Season the potatoes in the pan and cover the potatoes with the flour and seasoning (I do this by holding the lid on the saucepan and carefully rotating it upside down, but not enough to damage the potatoes). This roughens up the outside of the potatoes which will give a lovely crispy outside.

When the oil is hot remove the roasting...

When the oil is hot remove the roasting dish from the oven, then add the potatoes being careful not to splash yourself with boiling oil. Baste the potatoes with the hot oil using a spoon.

Then place the roasting dish back in the...

Then place the roasting dish back in the oven checking every 20 minutes to turn and baste if necessary. If you have a roast in the same oven you should roast the potatoes at the same temperature as the roast meat. 

When you remove your roast from the oven...

When you remove your roast from the oven to rest, then turn up the temperature of the oven to 190C or 200C to crispen up the potatoes if need be. If you are just cooking potatoes in the oven, you can put the oven at 190C and they should be ready within about 45-50 minutes. 

Simple roasted potatoes are always a side dish you can count on. Easily adaptable to compliment your main dish, warm, crispy, and comforting!

Roasted Potatoes - Simple And Adaptable

-16 small yellow flesh potatoes (or 6 cups diced)*

¼ tsp pepper

¾ tsp smoked paprika

Preheat your oven to 425 degrees F and line a baking tray with parchment paper or a silicone mat. 

Slice your potatoes in half, and then in quarters. 

Transfer your potatoes to a large bowl, drizzle with olive oil and stir. Sprinkle on your desired seasonings and stir to coat. 

Spread your seasoned potatoes on your prepared baking sheet and roast for at least 25-30 minutes. Check them after 20 minutes and flip the potatoes over using a spatula. I find they are done by 30 minutes (you can test doneness by piercing the potatoes with a fork to see if they are soft) but I tend to leave them in for 40-45 minutes to get really nice and crispy.

They are best eaten right away, hot from the oven but will keep in the refrigerator for 2-3 days. To reheat,  place them under the broiler for a couple of minutes so they can get crispy again. Watch them carefully though, as they can quickly burn.

https://www.youtube.com/watch?v=7E32OlVz4Cs

We’d have breakfast scramble, we’d have breakfast potatoes… why did we never just pile them on top of each other, smother them with toppings, and call it a breakfast bowl? Well that’s what we did! And this breakfast scramble bowl is a winner!

Recipe Links:
Ultimate Scramble And Spuds Breakfast Bowl: https://tastythriftytimely.com/scramble-potato-breakfast-bowl/
Roasted Potatoes - Simple And Adaptable: https://tastythriftytimely.com/roasted-potatoes-simple-and-adaptable/
Timely Guacamole: https://tastythriftytimely.com/quick-homemade-guacamole/
Extra Speedy Queso - My Proven Go To: https://tastythriftytimely.com/extra-speedy-queso-my-proven-go-to/

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Key Moments: 
0:00 Introduction
0:28 How To Save Time - Use Your Leftover Roasted Potatoes!
0:43 How To Make Simple And Adaptable Roasted Potatoes
1:16 How To Make Tofu Scramble
1:52 What Is Kala Namak Or Black Salt
2:47 Tofu Scramble Cost vs Traditional Egg Scramble Cost
3:06 Load It Up With Toppings - Our Guacamole & Speedy Queso!
3:45 Get Creative - Toppings Ideas
3:55 Spuds & Scramble Cost

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The ULTIMATE Breakfast Bowl Recipe!

How to make the best oven roasted potatoes that turn out perfectly crispy every time, plus all the best ways to season roasted potatoes.

garlic (peeled (optional))

rosemary

Place a rack in the center of your oven and preheat the oven to 400 degrees F. Line a large, rimmed baking dish with parchment paper or a silicone baking mat for easy cleanup.

Place

Place the potatoes and garlic cloves in the center of the baking sheet.

Whisk

In a small mixing bowl or large liquid measuring cup, whisk together the olive oil, 1/2 teaspoon of the salt, black pepper, and rosemary. Pour over the potatoes and garlic.

Toss the potatoes and garlic until they are evenly coated. Spread into an even layer, placing the cut sides of the potatoes down against the baking sheet.

Roast

Roast for 45 to 55 minutes, tossing once and rotating the pan 180 degrees halfway through, until the potatoes are dark golden and crisp (the time will vary based upon how crowded your pan is and the type of potatoes you use). Remove from the oven and sprinkle with the remaining ¼ teaspoon kosher salt. Let cool a few minutes, then serve hot.

https://content.jwplatform.com/videos/62kY5Zw8.mp4

How to make the best oven roasted potatoes that turn out perfectly crispy every time, plus all the best ways to season them and serve them.

These simple oven roasted potatoes are a classic side dish that can be served with so many mains. Soft and fluffy in the middle and perfectly crispy on the outside, they are always a crowd pleaser!

garlic (minced)

parsley (optional)

Preheat the oven to 400 F and line a baking sheet with parchment paper.

Place potatoes in a large bowl, drizzle with olive oil, add minced garlic and season with salt, and black pepper. Toss the potatoes until the potatoes are evenly coated.

Spread the potatoes on the baking sheet in a single layer, and roast the potatoes in a preheated oven for 35 to 40 minutes turning twice, until golden brown and crispy.

Remove the potatoes from the oven and toss with fresh parsley. Adjust seasoning if necessary before serving.

What a wonderful side! That texture sounds absolutely incredible and I love the minimal prep for the potatoes.

Thank you so much for this wonderfully easy recipe! We enjoyed it to the fullest!

A timeless favorite. So simple, easy and delicious. Going to make this for dinner today.

Authentic Greek lemon potatoes are made with a perfect blend of olive oil and herbs. Perfectly crisp outer edges, creamy and soft on the inside!

Authentic Greek Lemon Potatoes Recipe

potatoes ((see note))

lemon juice

Greek oregano (, or regular if you don’t have Greek)

sea salt

veggie broth (, low sodium if needed)

Cut potatoes into 8 or 16 pieces, depending on size of potato. You want the pieces around the same size for even cooking.

Season

Put in a baking dish. Add the rest of the ingredients and use your hands to coat.

Bake for 45-50 minutes until brown on the edges or if you made the soft version, until the broth has evaporated and they are cooked through.

Serve

Serve alone or with a Greek salad, Gyro, or other Greek dish!

Very cool variation of a potato recipe I often do. Thanks

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The most viewed easy roasted potatoes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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Roasted Potatoes - Simple And Adapt...

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The most viewed easy roasted potatoes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine