Roasted Potatoes

By Lidey Heuck

Updated May 29, 2024

Roasted Potatoes
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Total Time
About 45 minutes
Prep Time
5 minutes
Cook Time
About 40 minutes
Rating
5(640)
Comments
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These basic roasted potatoes are a versatile and easy side dish that can be made with just olive oil, salt and pepper, or dressed up with fresh herbs or garlic powder. This recipe aims for the sweet spot where creamy, tender interior meets golden, crispy exterior, but for extra-crispy potatoes, roast them for an extra 5 or 10 minutes. The longer the potatoes roast, the crispier they will be on the outside, though they will become slightly drier on the inside, so don’t overdo it. Baby yellow or red potatoes are called for here, but larger potatoes work, too; just chop them into 1-inch pieces before roasting. 

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Ingredients

Yield:4 servings
  • 1½pounds baby yellow or red potatoes, cut into 1-inch pieces
  • 2tablespoons olive oil
  • ½teaspoon kosher salt, plus more for serving (such as Diamond Crystal)
  • Black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

180 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 27 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 3 grams protein; 266 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 425 degrees.

  2. Step 2

    Place the potatoes on a sheet pan and drizzle with the olive oil. Add the salt, a few grinds (or shakes) of black pepper and additional seasonings, if desired (see Tip). Toss well.

  3. Step 3

    Roast for 30 to 40 minutes, tossing every 10 to 15 minutes, until the potatoes are golden brown and fork tender. Season with salt, pepper and additional seasonings, if desired (see Tip). Serve hot or warm.

Tip
  • Herbs and other seasonings can be added before or after roasting. Before roasting, toss potatoes with 1 teaspoon chopped fresh rosemary (or ½ teaspoon dried), 2 teaspoons fresh thyme leaves (or 1 teaspoon dried) and/or ½ teaspoon garlic powder with the black pepper in Step 2. After roasting, toss with 2 tablespoons chopped fresh parsley and/or 2 teaspoons grated garlic (from 2 small garlic cloves).

Ratings

5 out of 5
640 user ratings
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Comments

redsox2004

Well, it may be just me but.... I have had no luck with the drizzle on sheet pan method... I place cut chunks of potato in a large stainless bowl, drizzle olive/avocado/canola oil on them along with salt, pepper, garlic powder and onion powder and then toss and swirl in the bowl until all chunks are coated evenly and then spread onto baking sheet... works every time for me!

LC

This may seem really basic, but the biggest tip is make sure your potatoes are absolutely dry before putting any oil or seasoning on them. I wash my potatoes early so they have time to completely dry before I roast them. This way they come out crispy on the outside and soft on the inside.

IleneJ

I tossed the potatoes in a bowl with olive oil, salt and pepper and used parchment paper on a sheet pan. Perfect.

Wendy

Very easy to make and was a hit at brunch. Served with Tapatio hot sauce (very popular in Southern CA restaurants). Next till will play with spices, perhaps dill or garlic powder & smoked paprika. Even top with cheddar cheese at the end and broil.

Jimmi

I’ve been making these for years, coatings the dry potatoes in olive oil with fresh rosemary and minced garlic. One thing I do not do is drizzle the oil over them on a sheet pan and then sling them all over the kitchen trying to coat them. As others have said, I use a mixing bowl and salad spoons. Parchment paper on the sheet pan works well also.

Kay

I have suggested that tossing ingredients in a bowl will produce much more even distribution than trying to flip them around on the sheet pan. However, the recipes continue to direct us to flip them in the sheet pan. OH WELL! - We have figured this out.

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