These roasted potatoes are simple, crisp-edged, and tender in the center, with just enough olive oil, kosher salt, and cracked pepper to make them taste like the side dish everyone reaches for first. A hot oven and a preheated pan do most of the work, which is exactly the kind of kitchen math I appreciate on a busy night.
Roasted potatoes are small potatoes tossed with oil and seasoning, then baked until the outside is golden and the inside is fork-tender. This version keeps the ingredient list short and lets the oven build the flavor.
Why You'll Love This Recipe
- Big payoff from basic ingredients. Potatoes, olive oil, salt, and pepper turn into a crispy, golden side with very little fuss.
- The texture is the whole point. The cut sides brown against the hot pan while the centers stay soft and creamy.
- It goes with almost everything. Serve these with chicken, steak, fish, ham, eggs, or a big salad.
- You can keep them plain or dress them up. Garlic, thyme, rosemary, or lemon zest all work when you want a little extra flavor.
Recipe At A Glance
- Flavor: savory, simple, lightly peppery, with optional garlic and herbs
- Texture: browned edges, tender centers, lightly crisp skins
- Difficulty: easy
- Prep time: 5 minutes
- Cook time: 35 to 45 minutes
- Best occasions: weeknight dinners, Sunday lunch, holiday meals, steak night, roasted chicken dinners
Where This Dish Comes From
Roasted potatoes are one of those dependable side dishes that never really need much explaining, but a few smart details make them much better. This recipe is built around the classic oven-roasted method: high heat, enough oil to coat, a roomy pan, and potatoes spread out in a single layer so they roast instead of steam.
Ingredients You'll Need
- Fingerling or red new potatoes: these hold their shape well and roast up with tender centers.
- Olive oil: coats the potatoes, helps them brown, and carries the seasoning.
- Kosher salt: seasons the potatoes cleanly and brings out their natural flavor.
- Fresh cracked black pepper: adds a little warmth and bite.
- Optional garlic, thyme, and rosemary: use these when you want a more herby, savory pan of potatoes.
Ingredient Notes & Substitutions
Fingerling potatoes have a naturally creamy texture and thin skins, so they do not need peeling. Red new potatoes work well too. If you use larger Yukon Gold or russet potatoes, cut them into evenly sized chunks so they roast at the same pace.
If you add fresh garlic, keep an eye on it because garlic can darken quickly in a hot oven. For a milder garlic flavor, add it during the last 5 to 8 minutes of roasting instead of at the beginning.
Tools That Make It Easier
I use these tools when I make roasted potatoes: a rimmed jellyroll pan or sheet pan, foil, a large zip-top bag or mixing bowl, and a spatula for spreading the potatoes into an even layer.
How To Make Roasted Potatoes
Roasted potatoes cook best at 425°F because the high heat helps the cut sides brown while the centers become fork-tender. The most important step is spreading the potatoes in a single layer so they have room to roast.
Step-By-Step Instructions
Step 1: Preheat the oven and pan
Preheat the oven to 425°F. Line a jellyroll pan with foil and place it in the oven while the oven heats so the potatoes hit a hot surface right away.
Step 2: Coat the potatoes
Place the potatoes, olive oil, salt, and pepper in a large zip-top bag or mixing bowl. Seal and shake, or toss with a spoon, until the potatoes are evenly coated and lightly glossy.
Step 3: Spread them in one layer
Carefully remove the hot pan from the oven and add the seasoned potatoes. Spread them out with a spatula so they sit in a single layer with a little room between pieces.
Step 4: Roast until golden
Bake for 35 to 45 minutes, or until the potatoes are golden brown and fork-tender. The cut sides should look browned, and the centers should give easily when pierced.
Tips For Perfect Roasted Potatoes
- Choose the right potato for the texture you want. Fingerlings and red new potatoes roast up tender and firm; russets and Yukon Golds get fluffier inside.
- Do not crowd the pan. Crowded potatoes steam, and steamed potatoes do not get those lovely browned edges.
- Preheat the pan. A hot pan helps the potatoes sear as soon as they hit the surface.
- Add garlic near the end if you are worried about burning. Fresh garlic has a short fuse in a hot oven, bless it.
A Few Mistakes To Avoid
- Problem: Pale potatoes. Cause: The pan was crowded or the oven was not hot enough. Fix: Use 425°F and spread the potatoes in one layer.
- Problem: Sticking. Cause: Too little oil or a cold pan. Fix: Coat the potatoes well and preheat the foil-lined pan.
- Problem: Burned garlic. Cause: Fresh garlic roasted too long at high heat. Fix: Add garlic during the last 5 to 8 minutes if needed.
A Few Things That Make This Recipe Better
The two small details that make the biggest difference are the hot pan and the single layer. The hot pan starts browning right away, and the single layer keeps steam from softening the edges. If you want more flavor, add minced thyme or rosemary before roasting, or stir in garlic near the end.
Keeping Leftovers Fresh
Store leftover roasted potatoes in an airtight container in the refrigerator. For the best texture, reheat them in a hot oven or air fryer until warmed through and crisped back up around the edges.
Can You Make Roasted Potatoes Ahead?
Roasted potatoes are best right after baking, but you can prep the potatoes earlier in the day and roast them closer to serving time. If you roast them ahead, reheat them uncovered so the edges have a chance to crisp again.
What To Serve With Roasted Potatoes
Roasted potatoes work with almost any main dish, especially roasted chicken, steak, ham, salmon, and hearty salads. For more potato-side inspiration, try Scalloped Potatoes, Potato Casserole (Funeral Potatoes), Roasted Garlic Mashed Potatoes, Southern Style Green Beans and New Potatoes, or Roasted Green Beans.
FAQs
What temperature is best for roasted potatoes?
Roasted potatoes cook best at 425°F because the high heat helps the outside brown while the inside turns tender.
How long do roasted potatoes take?
Small fingerling or red new potatoes usually take 35 to 45 minutes at 425°F, depending on their size and how crowded the pan is.
Do I need to peel the potatoes?
No. Fingerling and red new potatoes have thin skins that roast nicely and add texture, so peeling is not necessary.
Why are my roasted potatoes not crispy?
Roasted potatoes usually turn out soft instead of crisp when the pan is crowded, the oven is too cool, or the potatoes are not spread in a single layer.
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Recipe
PrintRoasted Potatoes
Simple roasted potatoes made with fingerling or red new potatoes, olive oil, kosher salt, and cracked pepper, baked until golden brown and fork-tender.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Total Time: 50 minutes
- Yield: 6 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Ingredients
2 pounds fingerling potatoes or small red potatoes
½ cup olive oil
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
Optional Seasonings
1 clove garlic, finely minced
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
Instructions
Prep
- Heat the oven to 425°F.
- Line a rimmed baking sheet with aluminum foil and place it in the oven while it preheats. Heating the pan first helps the potatoes brown and reduces sticking.
- If using larger red potatoes, cut them into evenly sized pieces. Leave fingerling potatoes whole or halve any that are especially large.
Assemble
- Place the potatoes in a large mixing bowl or a large resealable plastic bag.
- Add the olive oil, salt, pepper, and any optional herbs or garlic.
- Toss until every potato is evenly coated with the seasoning mixture.
Cook
- Carefully remove the hot baking sheet from the oven.
- Spread the seasoned potatoes across the pan in a single layer, leaving a little space between them for even browning.
- Roast for 35 to 45 minutes, turning once about halfway through cooking.
- Continue roasting until the potatoes are golden brown on the outside and easily pierced with a fork.
••Serve immediately.
Notes
- Yukon Gold or baby yellow potatoes are excellent substitutes if fingerling or red potatoes aren't available.
- Fresh herbs provide the best flavor, but dried rosemary or thyme can be used in smaller amounts.
- Sprinkle with grated Parmesan cheese or chopped fresh parsley just before serving for extra flavor.
- These roasted potatoes pair well with grilled steak, roasted chicken, pork chops, meatloaf, seafood, or eggs for breakfast.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat in a 400°F oven or in an air fryer until hot and crisp.
- Freeze cooled potatoes in a freezer-safe container for up to 2 months. Reheat directly from frozen in a 425°F oven until heated through and crispy.
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