The Cozy Cook

Roasted Potatoes

These oven roasted potatoes are soft and fluffy on the inside and extra crispy on the outside! They’re tossed in the best potato seasoning mixture and make a perfect side dish recipe.

A spatula scooping crispy roasted potatoes from a baking sheet.

Roasted Potatoes

Roasted potatoes are definitely my go-to side dish recipe when I have company over for dinner, because they go with such a large variety of main dishes and they require very little effort. The potato seasoning on these definitely makes them top notch.

Let’s get into everything you need to know to nail this recipe.

Best Potatoes For Roasting

  • Several varieties of potato work well for roasting, however Yukon Golds are my favorite as they are starchy enough to get crispy on the outside, but stay soft and creamy on the inside. They’re also waxy enough to hold their shape during roasting.
  • Russet Potatoes are my next favorite, I love crispy potatoes and the starch content in russets achieve really crispy results.
  • Red Potatoes can also be roasted, their waxy consistency really helps them maintain their shape when roasted or grilled.

What Temperature To Roast Potatoes

425° is my ideal roasting temperature, but this can be adjusted to accommodate other things you may also have in the oven, just note that the roasting time will be extended if you’re baking them at at a lower temperature:

  • 350° = 45-50 minutes
  • 375° = 35-40 minutes
  • 400° = 30 minutes
  • 425°  = 30-35 minutes
  • 450°  = 20-25 minutes

*Note that dark baking sheets will roast potatoes faster than light baking sheets, as they attract more heat.

How to Make Them

See recipe card below this post for ingredient quantities and full instructions.

Combine seasonings and olive oil in a large bowl. Add sliced potatoes and toss to coat.

Spread in an even layer over a lightly greased baking sheet and bake at 425° for 30-35 minutes. If possible use a spatula to toss and redistribute halfway through. Season with salt and serve!

A glass bowl with potatoes tossed in seasoning and oil before being roasted.

Potatoes on a baking sheet before and after being roasted.

Should I Boil Potatoes Before Roasting?

Boiling potatoes is not a necessary step to take prior to roasting but it is an option if you’re looking for an extra soft and creamy interior and extra crispy exterior: 

  • I recommend using larger cuts of potato if you plan on boiling them first so that you can really enjoy the softer interior that will contrast with the crispy exterior.
  • Submerge the potatoes in water and stir in 1/4 tsp. baking soda and 1 Tbsp. Kosher salt.
  • Bring to a gentle boil and cook until just fork tender, about 10 minutes.
  • Drain and let the steam escape. A dry surface area will yield crispier results.
  • Season as outlined in the recipe card below this post and spread onto a baking sheet.
  • Roast at 425° until crisp, the amount of time will depend on how thick they are cut.
  • Check on them after 15 minutes and give them a toss on the baking sheet.
  • Return to the oven and continue to roast until your desired consistency is obtained

Pro Tip: Microwave the potatoes until they’re fork tender for an easy shortcut! I like to use the ‘potato’ button when I do this.

Pro Tips

  • Cut the potatoes into even sizes. This will ensure they roast at the same rate. I like to cut them to be about 1-inch thick or so.
  • Soak the potatoes in cold water before roasting. This is optional, but a great way to rid them of excess starch, which makes them crispier. Be sure to pat them completely dry afterward.
  • Incorporate cornstarch into the seasoning mix. This is a handy trick for a crispier exterior.
  • Salt the potatoes just before serving, no sooner. This also plays a role in crispy results.
  • Don’t use too much olive oil, it will make the potatoes too wet/soggy.
  • Don’t overcrowd the baking sheet. Airflow around the edges of the potatoes will allow them to crisp up. Otherwise they’ll steam, and the moisture from the steam will prevent them from getting crispy.
  • Lightly grease the baking sheet to prevent the potatoes from sticking, or use parchment paper that can withstand 425° temperature.
  • Check out my recipe for Grilled Potatoes if you prefer not to use the oven, and browse through all of my potato recipes here!

Storage

  • Store in an airtight container and refrigerate for up to 3 days.
  • Reheat in a 350° oven for 5-7 minutes.

Roasted potatoes with seasoning on top on a baking sheet with fresh thyme.

Tools For This Recipe

(Amazon affiliate links)- Check out all of my kitchen essentials here.

  • Baking Sheets
  • Seasoning Jars– I have these seasonings jars and they make it so easy to find my spices when I’m cooking. I love to make this potato seasoning in bulk and store it in these jars.
  • Serving Platter

What To Serve With Roasted Potatoes

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Roasted Potatoes

5 from 1 rating
These oven roasted potatoes are soft and fluffy on the inside and extra crispy on the outside! They're tossed in the best potato seasoning mixture and make a perfect side dish recipe.

Ingredients

  • 2 lbs. baby gold potatoes
  • 2 Tablespoons olive oil
  • Salt, to taste

Seasoning

  • ½ teaspoon oregano
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoons thyme
  • ½ teaspoon dried basil
  • ½ teaspoon pepper
  • ¼ teaspoon paprika
  • 1 teaspoon cornstarch

Instructions

  • Optional: Soak sliced potatoes in cold water for 30 minutes. Drain and rinse. Pat completely dry and proceed with instructions below. This rids them of extra starch which makes them extra crispy.
  • Preheat oven to 425° F.
  • Cut the potatoes into even, 1-inch slices.
  • Add the olive oil and seasonings to a large bowl and stir to combine. Add the potatoes to the bowl and toss to coat evenly.
  • Spread in an even layer over a lightly greased baking sheet, don’t overcrowd/overlap.
  • Bake for 30-35 minutes. If possible, remove halfway through and use a spatula to toss and redistribute around the baking sheet.
  • Remove from oven and season with salt. Feel free to let them sit on the baking sheet for 5 additional minutes prior to serving as they will crisp up more during this time.

Notes

*Note that dark baking sheets will roast potatoes faster than light baking sheets, as they attract more heat.

The specific type of potato variety that I used in this recipe were baby boomer gold potatoes.

Check out my recipe for Grilled Potatoes if you prefer not to use the oven, and browse through all of my potato recipes here!

Pro Tips:
  • Salt the potatoes just before serving, no sooner. This also plays a role in crispy results.
  • Don't use too much olive oil, it will make the potatoes too wet/soggy.
  • Don't overcrowd the baking sheet. Airflow around the edges of the potatoes will allow them to crisp up. Otherwise they'll steam, and the moisture from the steam will prevent them from getting crispy.

Nutrition

Calories: 162kcal, Carbohydrates: 27g, Protein: 3g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 10mg, Potassium: 651mg, Fiber: 4g, Sugar: 1g, Vitamin A: 56IU, Vitamin C: 30mg, Calcium: 25mg, Iron: 1mg

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4 comments on “Roasted Potatoes”

  1. These were delicious! My whole family, 3 kids included, gobbled them up! Thank you!

  2. Great tips, and great seasoning. Thanks for the recipe!

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