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Roasted potatoes are a versatile side dish that pair with just about everything you want to serve it with. My recipe for roasted potatoes is simple but the seasoning mix is what make these extraordinary!

overhead image of roasted potatoes on a large white platter next to a fern
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Roasting potatoes gives them a crispy exterior while still keeping the potato inside tender and fluffy. All you’ll need is some potatoes, oil, salt, and my favorite seasoning mix and you’ll be ready to make your own roasted potatoes right at home in no time. Roasting also allows you to really define the flavor profile of the dish. Whether you want something more on the savory side or something more herby and fresh, adding your own combination of seasonings can elevate simple roasted potatoes from mundane to delectable!

Roasted potatoes can be served all sorts of ways from topped with cheese, herbs, or your favorite sauce – you can even play around with different types of potatoes like sweet or yellow-fleshed varieties for something unique! Roasted potatoes truly offer a tasty yet flexible dish that anyone can enjoy and make their own! 

You truly can’t go wrong with roasted potatoes. They’re a versatile side dish that pairs well with just about anything, and they’re easy to make. But not all roasted potatoes are created equal. In this post, we’ll explore the different types of potatoes you can use for roasting, the best cooking methods, and of course, my recipe to get you started. So whether you’re a roasted potato novice or an experienced cook, read on for everything you need to know about making the perfect roasted potatoes!

roasted potatoes on a large oval platter with fresh thyme sprinkled on top

Types of Potatoes for Roasting

There are many different types of potatoes out there, but not all of them are good for roasting. Here are a few of the best options:

Yukon Gold Potatoes: Yukon golds are medium-sized potatoes with yellow flesh and golden skin. They’re known for their buttery taste and creamy texture, which makes them ideal for roasting. They hold their shape well during cooking, so they’re perfect for dishes like roasted potato salads or smashed potatoes.

Russet Potatoes: Russets are large potatoes with thick skins and light brown flesh. They’re one of the most common types of potatoes, and they’re often used for baking and frying. But they also make great roasted potatoes! Russets have a fluffy texture when cooked, so they’re ideal for mashed potato dishes. Just be sure to give them a good scrub before cooking to remove any dirt or debris from their skins.

Red Potatoes: Red potatoes are small to medium-sized potatoes with red skins and white flesh. They’re relatively low in starch, which means they won’t get as crispy as other types of potatoes when cooked. But that also makes them perfect for dishes like potato salad, where you want the potato chunks to hold their shape. Reds also have a slightly sweet taste that pairs well with savory flavors like rosemary or thyme.

roasted cubed potatoes on a serving spoon on a metal baking sheet

Cooking Methods

Now that you know what types of potatoes to use, it’s time to talk about cooking methods. The two most popular methods for cooking roasted potatoes are baking and frying, but there are pros and cons to each method.

Baking: Baking is the healthier option because it doesn’t require as much oil. But that also means that your potatoes won’t be as crispy as they would be if you fried them, however, I’ve got the trick below to help you get that extra crispy exterior.

Frying: Frying is the quickest way to get crispy potatoes. If you decide to fry your potatoes, be sure to use a high temperature oil (like avocado oil or canola oil) so it doesn’t burn.

Ingredients You’ll Need

  • Potatoes
  • Oil
  • Garlic powder
  • Italian seasoning
  • Smoked paprika
  • Salt and pepper
up close image of roasted potatoes and their crispy exterior

How to make the best ever roasted potatoes

Set oven and prepare baking sheet. Preheat oven to 425 degrees Fahrenheit. It is a high temperature because that is what you’ll need to achieve the extra crispy exterior. Lightly spray the bottom of your baking sheet with cooking spray.

Prepare seasoning and potatoes. In a small bowl, whisk together the ingredients for the seasoning. In a large bowl, add your potatoes, drizzle with oil, then sprinkle the seasoning on top. Using your hands, toss the potatoes together with the seasoning until well-coated.

Bake. Pour the potatoes onto the baking sheet and bake for 30 minutes, flipping the potatoes halfway through the cooking process.

roasted potatoes on a large white platter with a serving spoon on the platter. the roasted potatoes are garnished with fresh thyme

Common Questions

How do you get a crispy exterior? High temperature is your friend. The oil on the potato’s exterior will crisp it up. You want that crispy exterior so don’t be afraid to use a higher temperature.

Can you leave the skin on the potato? Yes, absolutely. I actually keep the skin on for mini red potatoes, mini rainbow potatoes, and fingerlings. I just prefer peeling the skin on my russet potatoes.

How do you know when the potatoes are done? When you can stick a fork into it and easily slide it in and out, it’s done!

My potatoes are taking longer to cook! This may be because of how thick you cut them. If they aren’t cooked through at the end of baking time, let them cook longer.

If you love potatoes and are looking for more potato recipes, these may be of interest to you:

4.69 from 32 votes

The Best Roasted Potatoes

Our favorite way to roast potatoes with the easiest seasonings!
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 2


  • 2 large russet potatoes, peeled, rinsed, and diced into quarter cubes
  • 2 tablespoons olive oil
  • ½ teaspoon garlic powder
  • ½ teaspoon Italian seasoning
  • ½ teaspoon smoked paprika powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
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  • Preheat oven to 425 °F (218 °C) and lightly spray a baking sheet with cooking spray.
  • In a large bowl, toss together potatoes oil, and seasoning.
  • Pour potatoes onto baking sheet in an even layer.
  • Bake on the middle rack in the oven for 30-40 minutes or until potatoes are tender. Flip the potatoes halfway through the cooking process.


Serving: 1serving, Calories: 297kcal, Carbohydrates: 40g, Protein: 5g, Fat: 14g, Saturated Fat: 2g, Sodium: 593mg, Potassium: 913mg, Fiber: 3g, Sugar: 1g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

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  1. These look great. Not sure how to make those cute wedges like in your photos. They look so small. Did you first slice the potatoes lengthwise, then quarter them? Also, much easier and very flavor-ful to use only Lawry’s seasoning salt. Only “spice” we use on our potatoes.

    1. I sliced the potato in half (not lengthwise, the shorter side) then in half again and then diced them into quarters.

      1. When you say you cut in half (got it), then half again, are you flopping the two sides down flat & slicing each half not lengthwise again? I always cut too big of chunks and it takes forever to cook!

        1. Yes, so after the second halve…you put the flat sides of the potato down on the cutting board. Then I slice in half lengthwise and then I quarter them. Does that make sense? I might take a photo of this this weekend to be more clear. So if you want to come back for a step by step, I’ll try to have it up by the end of the weekend!

  2. I make roasted potatoes frequently especially with our roasted leg of lamb for Easter. The only addition I make is to add a lot of lemon juice and chopped garlic instead of garlic powder. Our grandchildren love them too.

  3. We eat a lot of roasted potatoes….various kinds. They are great, quick and versatile.
    No way is this a cop-out recipe :-)

  4. I love that you talked about Game of Thrones today! So pumped for Sunday. Also, those potatoes, totally making!!

  5. This is the best way to roast potatoes and there’s no substitute for olive oil and good seasoning! Thanks for sharing, Julie!

  6. We love roasted potatoes and C begs me to make them at least twice a week. I’m going to have to try your method next time I do – they look fabulous, Julie!

  7. I love roast potatoes! We normally just do ours plain in oil or duck/goose fat with a little salt and pepper but love the idea of using a seasoning blend like this!