Oven roasted potatoes prepared with just five basic ingredients is a super healthy, simple and utterly delicious recipe! A perfect accompaniment to almost any dish — soup, pasta, salads or bread. 
Raise your hands if you like an easy-peasy crispy oven roasted potatoes. We do, we love them! This is one of my favorite side dishes that come together in 40 minutes and is perfect for lunch or dinner.
I call this recipe a one-pot meal. Catch a big bowl, add dry ingredients, olive oil, and toss in the potatoes. Arrange on the tray and bake. That’s it; it’s that simple.
These potatoes bake beautifully in the oven – are crisp on the outside and tender on the inside. Try it tonight, and you won’t be disappointed. I have made this recipe a gazillion times, and it’s always a hit!
How to make Oven Roasted Potatoes?
This is a straightforward recipe with no complicated steps. All you need is 5 wholesome ingredients to bake these yummy potatoes. The best part is that this recipe uses staples that everyone has in their pantry.
- Small baby potatoes
- Fresh garlic,
- Chopped parsley
- Parmesan Cheese and
- Olive Oil.
Wash the potatoes thoroughly, and pat them dry. Cut them into cubes. The size of the potato is the real thing. If you prefer crispier potatoes, cut them into small cubes. For a softer bite, slice them in halves. To peel or not to peel baby potatoes is entirely up to you: just a note that potato skin adds nutrients and extra crunch.
Prepare your olive oil mix and toss baby potatoes in that. Coat them well. Lay the potatoes on a greased baking tray in a single layer. Do not overlap them as they will become mushy. Bake until crispy and toasty.
These are the BEST and easiest potatoes you will ever make! Gluten-free, healthy and amazingly delicious!
What goes well with these potatoes?
These potatoes are a great accompaniment to many dishes. I make this oven roasted potatoes recipe regularly once a week and commonly pair them with –
The list is endless. I am always on a lookout for new options. If you have one, share with me in comments below. Include these oven roasted potatoes in your menu and watch them disappear! 😉
I encourage you to give this recipe a try. Let me know in the comments if you try this recipe. Got questions related to the recipe, shoot me an email and I would be happy to answer them. 🙂
Craving for more, try these other options!
- 3 ingredient garlic ranch potatoes
- Honey Baked Brown Bread
- Savory Pizza Muffins
- Easy Garlic Knots Recipe
Thanks for reading.💕
Are we friend's yet? For recipe ideas, do follow @ruchiskitchen on -
Don’t forget to ⭐ rate the recipe and leave me a comment below!
Oven Roasted Potatoes
Ingredients
- 30 pieces of Baby potatoes
- 3 tablespoon Olive oil
- 2 tablespoon Parmesan cheese (optional)
- 2 tablespoon Chopped Parsley/Cilantro
- 1 tablespoon Coarsely crushed Black Pepper
- 2 cloves of Crushed Garlic
- - - Salt to taste
Instructions
- Wash and clean baby potatoes. Preheat the oven @ 425 degree F.
- Slice them evenly.
- Leaving the potatoes, toss all the listed ingredients in a big bowl.
- Whisk and the dressing is ready.
- Add potatoes and mix, until all the potatoes are smeared in this dressing.
- Transfer potatoes onto a greased baking tray and spread them in a single layer.
- Bake them in the preheated oven for 30-35 minutes or until crispy and toasty.
- Remove from oven and serve immediately.
- A great accompaniment to any salad or pasta dinner.
- Or enjoy it as is like a evening snack.
Nutrition Information
Recipe Notes
- This recipe can be made vegan too. Simply skip the cheese and continue with the rest of the ingredients.
- Works great on sweet potatoes too.
- Substitute Parsley with fresh cilantro leaves.
Beverly Murphy says
Wonder how chopped basil would be instead of parsley. Sound delicious. Going to try these with pork tenderloin. Yummmmm!
Ruchi says
That would taste super yum. Have tried these potatoes with fresh basil and dill – they are equally delicious!
Dr.Maya Rao says
Thanks for the super recipe Ruchi. I tried it in my ‘air frier’ ,and everybody was asking for more. For a little change, I added some crushed mint (pudeena) leaves instead of parsley, and it came out well, with a very pleasant flavour.
Ruchi says
Pleasure is all mine. 🙂
Thanks for sharing your wonderful feedback with me. Mint leaves is a great addition too!
Anita says
I usually make them with soups. We add rosemary rather than cilantro. When we make for Indian gathering we sprinkle chaat masala while serving.
Ruchi says
Ditto, love them with soup and bread!
Thanks for sharing a lovely tip!
Johnny says
We make these all the time.
Adding a tbsp of flour to the oil makes these even crispier, and a tsp of red chilli flakes adds a nice kick if you want a bit of spice.
Ruchi says
Thanks for a wonderful tip Johnny!
jaya says
can we bake this in microwave.if so for how many minutes.
Ruchi says
Yes, you can bake these potatoes in your microwave in the convection mode.
Same time same temperature.
Valerie says
Absolutely amazing recipe and display… Hats off…. Looks and taste so so so great. I could sit down with a whole bowl of them! Admire your way of cooking.
RK says
Totally agree Valerie! These potatoes are so addicting that even I can do the same. Glad to hear that you liked the recipe. Thanks for stopping by and keep checking back for more. 🙂
Jessi says
These are simple and absolutely delicious, loved the flavor. So crispy and loaded with flavor. Add some more cheese and they had a crunchy top.Next time I’ll double the recipe because my family loved them so much that I didn’t had enough left for second serving.
RK says
What a coincidence I made these tonight? Thanks for trying out the recipe, Jessi! Glad you liked it. 🙂
Love from Brazil says
This recipe was awesome and so easy to do. Amazingly Tasty and my family couldn’t stop eating them! I loved the flavor. Great recipe! While baking the full house was filled with delicious smell of potatoes. !Yaaay. Definitely a winner and Will be using this again!
RK says
Thanks for your feedback! Glad to hear that you and your family enjoyed this yummy potatoes, they are my family favorite too. 🙂
Paula says
Good recipe for beginning cooks like me who are unsure of how to actually bake a potato.These came out perfect! My only change was I cut the potatoes into long strips and they were crispy and crunchy. Thanks for sharing.
RK says
You are welcome Paula! I bet the long strips of potatoes must have tasted super yum. Thanks for giving me a great idea and thanks for stopping by!!
Renato says
Wow, what a recipe. This is so easy and so tasty! In the last 10 mintues, I broiled them to get extra crispy layer on the outside, soft on the inside. Thanks for sharing
RK says
Great idea Renato, I am sure that must have tasted crispy and yummy. Thanks for stopping by!!
Mamta Sharma says
Made this yesterday and were a success. Thanks Ruchi.
RK says
Thanks Mamta! Glad you liked it!!
Tanya Anannd says
Liked it very much.It can be eaten as snack or as a meal with chapati.
RK says
Thanka Tanya, Glad you liked them!!