Easy Oven-Roasted Potatoes Recipe
Make easy oven-roasted potatoes with crispy golden edges and fluffy centers. A simple recipe with olive oil, garlic, herbs, and helpful roasting tips.
Ingredients
- 2 lb 900 g Yukon Gold or russet potatoes
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp sweet paprika
- 1 tsp dried rosemary
- ¾ tsp fine salt
- ¼ tsp ground black pepper
Optional garnish:
- Fresh parsley or lemon zest.
Instructions
- Preheat the oven. Set the oven to 425°F (220°C), or approximately 200°C for a fan-assisted oven.
- Prepare the potatoes. Wash thoroughly and cut into 1-inch (2.5 cm) pieces. Peel if desired.
- Dry well. Pat the potatoes dry with a clean towel to remove excess moisture.
- Season. Place the potatoes in a bowl. Add olive oil, garlic powder, paprika, rosemary, salt, and pepper. Toss until evenly coated.
- Arrange on a baking sheet. Spread the potatoes in a single layer, leaving space between the pieces.
- Roast. Bake for 30–40 minutes, turning after approximately 20 minutes, until golden brown and fork-tender.
- Serve. Remove from the oven, adjust the seasoning if needed, and serve hot.
Notes
- For extra-crispy potatoes: Use russet potatoes and roast directly on a lightly oiled metal baking sheet.
- For creamy centers: Choose Yukon Gold potatoes.
- For smaller pieces: Start checking for doneness earlier.
- For extra flavor: Add fresh herbs or lemon zest after roasting.
- For leftovers: Refrigerate in an airtight container for up to 3–4 days.
