Looking for an easy side to serve with your favorite meal that doesn’t require too much effort? Oven-roasted potatoes are the answer! Made with just five basic ingredients, these potatoes come together with minimal effort and are an utterly delicious recipe!
Plus, these crispy potatoes are a perfect accompaniment to various dishes — soup, pasta, salads, or bread – you name it!
Raise your hands if you like 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 – they are crisp on the outside and tender on the inside.
Why this Oven Roasted Potatoes Recipe works
Quick and no-fuss recipe– This is the easiest recipe you will ever make. Dice the potatoes, add the seasonings, toss, and bake until crispy. Trust me, 40 minutes from start to finish is all it takes to make these oven-roasted potatoes.
Gluten-free, nut-free, and fresh – a perfect recipe that fits any dietary needs. It can be vegan-friendly too. Omit the cheese and bake as advised.
Made with simple ingredients – a few common spices+ potatoes+ aromatic herbs + cheese. That’s all it takes to make these crispy potatoes. No artificial or iffy ingredients, no junk – just real ingredients!
Best comfort food ever – Try it tonight, and you won’t be disappointed. I have made this recipe a gazillion times, and it’s always a hit!
Ingredients required to make Oven Roasted Potatoes!
This is a straightforward recipe with the shortest ingredient list. All you need is 5 wholesome ingredients to bake these yummy potatoes. The best part, this recipe uses staples that everyone already has in their pantry.
» Potatoes – the star ingredient. I have used baby potatoes. They are rinsed and cut in halves.
» Garlic – adds a deep rich flavor and takes this dish to a whole new level. I have used fresh garlic here but feel free to swap it with dried garlic powder.
» Parsley – adds tons of fresh flavors and color.
» Parmesan cheese – lends a subtle cheesy and crispy flair.
» Olive Oil – adds a beautiful flavor. Cab be substituted for avocado oil or any neutral-tasting oil.
» Seasonings – Kept it simple with just the basic – salt, pepper, and chili flakes.
How to make Oven Roasted Potatoes?
1. Preheat oven – Preheat your oven to 425°F. Grease a baking sheet and set it aside.
2. Get the potatoes ready – Rinse and clean the potatoes thoroughly. Pat them dry and cut them into halves.
3. Dressing- Combine olive oil, salt, pepper, red chili flakes, parsley, garlic, and cheese in a bowl. Mix it well. Add the potatoes to this mix and toss until fully coated.
4. Bake – Transfer the potatoes onto the greased baking tray in a single layer. Do not crowd them as they will become mushy. Bake for about 20 minutes until crispy and golden.
Remove from oven and serve hot!
Recipe tips to make the best Oven roasted potatoes
» 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.
» Cut all the potatoes into equal size as this will ensure an even cooking time.
» To peel or not to peel baby potatoes is entirely up to you: just a note that potato skin adds nutrients and extra crunch.
» Ensure all the potato cubes are well coated in the spice mix; therefore, toss it well.
» Feel free to line your baking tray with parchment paper or aluminum foil.
» After the initial baking time is over, for an extra crispy potato, broil the baby potatoes for 2-3 minutes. Keep a watchful eye as they may burn quickly. 2-3 minutes at the max.
» For a healthy option – swap potatoes with sweet potatoes or yam. Peel and cut them into 1-inch cubes and bake.
» This is a versatile recipe, so play around with different combinations, spices, herbs and adjust them to suit your own taste.
Leftovers
Transfer any leftover oven-roasted potatoes to an airtight container and store them in the fridge. It will last for 2-3 days.
To reheat, spread them on a baking tray and basket for 6-8 minutes at 400°F or until heated through.
Serving suggestions
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. Include these oven-roasted potatoes in your menu and watch them disappear!
Let Me Know What You Think!
Should you make oven-roasted potatoes or any variation of it, please let me know your thoughts by sharing your comment below.
And don’t forget to share it with your family and friends.
Craving for more, try these other options!
Oven Roasted Potatoes
INGREDIENTS
- 1½ LB Baby potatoes
SEASONINGS AND HERBS
- 2 cloves of Crushed Garlic medium-sized
- ¼ cup Olive oil
- 3 tablespoons Shredded Parmesan cheese (optional)
- 2 tablespoons Chopped Parsley/Cilantro
- 1½ teaspoons Coarsely crushed Black Pepper
- ½ teaspoon Red Chili Flakes
- – – Salt to taste
INSTRUCTIONS
- Preheat the oven @ 425 degrees F.
- Wash and clean baby potatoes.
- 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.
VIDEO
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.
Liked it very much.It can be eaten as snack or as a meal with chapati.
Thanka Tanya, Glad you liked them!!
Made this yesterday and were a success. Thanks Ruchi.
Thanks Mamta! Glad you liked it!!
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
Great idea Renato, I am sure that must have tasted crispy and yummy. Thanks for stopping by!!
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.
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!!
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!
Thanks for your feedback! Glad to hear that you and your family enjoyed this yummy potatoes, they are my family favorite too. 🙂
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.
What a coincidence I made these tonight? Thanks for trying out the recipe, Jessi! Glad you liked it. 🙂
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.
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. 🙂
can we bake this in microwave.if so for how many minutes.
Yes, you can bake these potatoes in your microwave in the convection mode.
Same time same temperature.
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.
Thanks for a wonderful tip Johnny!
I usually make them with soups. We add rosemary rather than cilantro. When we make for Indian gathering we sprinkle chaat masala while serving.
Ditto, love them with soup and bread!
Thanks for sharing a lovely tip!
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.
Pleasure is all mine. 🙂
Thanks for sharing your wonderful feedback with me. Mint leaves is a great addition too!
Wonder how chopped basil would be instead of parsley. Sound delicious. Going to try these with pork tenderloin. Yummmmm!
That would taste super yum. Have tried these potatoes with fresh basil and dill – they are equally delicious!
Delicious! Love the crispy skin and crunchy Parmesan. Forgot to take a picture —they were devoured. 💕
Yay! So glad you liked the recipe, JanaR!
I can completely relate, these potatoes are so addicting and appealing that no one wants to wait..😊
We loved these! I made them last night for dinner, and used baby new potatoes, mixed seasonings like in recipe.Very easy and quick. The shredded parmesan cheese gave them a nice crunch too. Baked in foil – lined cookie sheet for about 30 minutes. Very delicious. Thanks for the recipe.
Yay! Thank you, Gail, for the feedback.
So glad you liked the recipe.
I make roasted potatoes frequently. Recently used this recipe and it was deemed “the best”. Very clear, easy to follow instructions.
Thank you, Victoria, for your kind words.
So glad you liked the recipe.
Love these! I’ve made them several times and every time my kids say I need to make more. They absolutely love them! Thanks for the recipe.
Yay! Thank you for the feedback, Julie.
So glad you and the little kiddos liked the recipe! 😊
I make these at least once a week. They are the best! So tasty and flavorful. Thank you for this recipe. It is delicious 😋
Glad to hear that you are enjoying this recipe, Priscilla!
Thank you 😊
Definitely the best recipe. I have lost count of how many times I have made it for my family and friends get-together. I have tried many combinations and love it every time.
Thank you, Dolaris!