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At least once a week these ‘never-fail’ potatoes grace my dinner. Actually it may be more often now that I have a very active 7 month old and cooking isn’t always the leisurely experience it was before. I simply slice, season, and throw in the oven, and satisfying crisp, easy oven roasted potatoes are ready 20 minutes later.
Best part? I can make a HUGE batch, and they reheat ridiculously well for a great breakfast (a runny egg yolk and these potatoes, YUM!), a quick lunch (add them to a salad, seriously), or just another dinner where I don’t have to think about a side dish. If you quick satisfying sides, and/or just love deliciously seasoned, oven roasted potatoes, this is the recipe for you.
For easy oven roasted potatoes, the ingredient list is unsurprisingly simple. Potatoes, oil, seasoning, done. The thing is though, when you go simple in a recipe, each ingredient needs to be picked with care.
Did you know there are over 200 types of potatoes? That’s an incredible variety, but sadly most of us only get to try a fraction of them. Despite only having access to the standard supermarket varieties, American’s still eat more potatoes than any other vegetables. Which…since they’re delicious and infinitely versatile, is easy to understand!
How these potatoes react when cooking, really depends on the starch content. There is some variance, but in general they all fall into 1 of 2 categories: mealy or waxy.
Mealy Potatoes (High starch) are the best mashed, fried, and whole baked varieties because the high concentration of of dry starch leads to a fluffy, dry texture when cooked, and pair well with butter and cream. These are your russets, blue and purple potatoes, and banana fingerlings to name a few.
Waxy Potatoes (Low starch) are denser, and more moist thanks to the stickier starch cells that hold together even when cooked. These are going to be your new potatoes, and the common red and yellow varieties you’ll see at your local grocery. They stay intact when cooked making them ideal for gratins, hash browns, and roasting.
Sooo, what should you pick? Waxy. I’m particularly fond of the yellow potatoes. They’re buttery and creamy in this recipe. But if you’re still debating, this is a fun guide to potatoes varieties, just choose a low starch option and you’re good to go.
Whatever your choice, try to choose small, evenly sized ones for even cooking and a good ratio of seasoning to potato.
Now that you have the perfect potatoes, a blend of balanced seasonings is the next steps in creating the perfect easy oven roasted potatoes.
- Kosher salt – Diamond coarse kosher salt is my go-to for pretty much everything. Salt is the essential ingredient, if nothing else add salt! So use your preference. Keep in mind that regular table salt is saltier per volume than other salts, so use a bit less.
- Black pepper – I recommend a pepper mill and fresh cracked pepper every time. It has much better bite than pre-ground pepper.
- Paprika – Use smoked paprika, not the sweet stuff.
- Garlic powder – Just as you’d add garlic to most dishes, adding to these potatoes rounds out the flavor.
- Onion powder – It adds that familiar roasted, sweet onion flavor that goes so well with potatoes.
- Granulated sugar – It sounds odd, but I promise, the tiny bit of sugar paired with everything else creates the most IRRESISTIBLE potato.
Optional Herb Additions
Occasionally when I have them on hand aaaand I feel like chopping up some extra herbs, I like to sprinkle them on with the other seasonings.
You can most certainly use any herbs that sound good with the other seasonings, but here are a few of my recommendations.
Rosemary or Thyme – These are hardier herbs and do better when cooked. Just chop up 2-3 sprigs worth (take herbs from the strands first) and sprinkle over the potatoes. Or just lay several sprigs over the top and roast them that way.
Parsley – My herb finish of choice, it couldn’t be simpler, just chop and sprinkle over when the potatoes are done.
Green Onion or Chives – Okay, technically not herbs, but often found nearby them at the store, these onion relatives are perfect for sprinkling over the finished dish as well. They offer a lovely crunch and the bite of fresh onion that go really well with the buttery, salted potatoes.
Easy Oven Roasted Potatoes
To make these super delicious easy oven roasted potatoes, you’ll need to preheat that oven to 400°F and gather some really simple equipment. A cutting board, good knife, and a sturdy baking sheet. I prefer my Analon Nonstick Baking Sheet.
The actually process couldn’t be simpler. Brush a baking sheet with enough oil to coat (without puddling), slice and arrange potatoes cut side down. Brush them with more oil, sprinkle on the seasonings and bake!
I actually tested a few ways of doing this, and even though mixing the seasonings and sprinkling them on as a blend may seem easier, I really did find that the dispersal of flavors wasn’t the same.
Instead, just use your fingers or a half teaspoon to sprinkle them over the top of the potatoes.
Eat and Enjoy!
Once they’re out of the oven, just scoop them off the tray and enjoy! I usually can fit between 15 to 20 potatoes cut in half on my 11 x 13 baking sheet, depending on their size, and that will comfortably serve 5 people, though you may not want to share!!
If you’re cooking for fewer, simple store your extras in a fridge. They reheat well in the oven or toaster oven if you want to return some crispness to the skin. If you’re in a rush, a microwave works just as well, they won’t be crisp, but the buttery, seasoned flavor will be just right.
If however you’re cooking for a crowd, double or triple the recipe and then place the potatoes in a tin pan. Before serving just pop them back in the oven to reheat for 15 minutes or so.
So here it is, simple, creamy, tender easy oven roasted potatoes with my favorite seasonings, from my kitchen to yours. They’re one of my favorite easy dinner sides, both for quick nights, and when I just want a yummy potato. Try them out with my Citrus Soy Grilled Chicken, Orange and Chicken Braise, or Raspberry Glazed Meatballs! Drizzle them with Asiago cream sauce, or cook them up for breakfast with a nice runny egg yolk!
I hope you enjoy my recipe, and as always Happy Eating!
- 15-20* small yellow potatoes
- 2-3 tbsp cooking oil grapeseed, vegetable, or other high heat cooking oil.
- 1 1/2 tsp kosher salt
- 1 tsp black pepper
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 3/4 tsp granulated white sugar
- Preheat your oven to 400°F. Brush your baking sheet with about half the oil, or as much as needed to make sure the surface is well coated without pooling with oil.
- Wash, dry, and cut potatoes in half. Arrange cut side down on the baking sheet. Brush the tops with oil until coated.
- Sprinkle over salt, pepper, paprika, garlic powder, onion powder, and sugar. Place in the oven on the middle rack.
- Roast for 20 minutes. Check for tenderness by poking with a knife. If it slides in and out with no resistance, potatoes are done.* Larger potatoes, or thicker potatoes, may require an additional 5-10 minutes.
- Serve and enjoy!
Nutrition information and cooking times are provided as a best estimate. Values may vary based upon ingredients and equipment.