Easy Oven Roasted Potatoes are crisp, comforting, and easy to make. With a simple seasoning of salt, pepper, and rosemary, these buttery spuds are sure to please even the pickiest eaters, and foodies too!
Crispy Roasted Potatoes Are the Perfect Side!
Everyone gets hungry, and I would go out on a limb and bet that everyone gets hangry, too – what do you think? Either way, I was seriously hungry the other day and could feel it inching over to hangry mode. Not good.
At times like that, you really can’t beat a warm, crispy potato side dish like these easy roasted potatoes. They are the best combination of hands-off cooking and “wow, that’s delicious.” Plus, they bring a fluffy serving of healthy carbs to the table, which is just what I crave when at the end of a long day!
Served with just about any main course, these rosemary-scented, buttery roasted potatoes are hearty, filling, and just a little bit luxurious. What could be better?
There are so many ways to season and serve roasted potatoes, so this recipe keeps things nice and simple. You’ll only need a few basic ingredients:
- Potatoes: I use Yukon Gold potatoes, halved or quartered. Red or white potatoes will also work.
- Butter and Olive Oil: Melt the butter before using. There’s no need to use extra virgin olive oil, regular is fine – but go with your preference either way.
- Salt and Pepper
- Fresh Rosemary: Or dried, if you don’t have fresh.
- Toppings: Top the potatoes however you like. I use parsley, grated parmesan cheese, and yogurt or yogurt sauce for dipping.
How to Make Roasted Potatoes
Now let’s talk about the cooking process. It’s a very easy, intuitive method that works like a charm!
- Get the Oven and Baking Sheet Ready. For starters, preheat your oven to 425°F. Then line a large baking sheet with parchment paper, or just use a nonstick baking sheet.
- Wash and Cut the Potatoes. Rinse the potatoes under cold water, and dry them with a clean kitchen towel or paper towels. Cut the potatoes into halves or quarters, depending on their size. You want even, bite-sized chunks.
- Season the Potatoes. Place the potatoes in a large mixing bowl, and drizzle them with the melted butter and olive oil. Sprinkle with chopped rosemary, salt, and pepper.
- Bake! Spread the seasoned potatoes out evenly on your baking sheet, making sure that they are spaced out and not overlapping. Roast the potatoes for 15 minutes, and then take them out and flip them over. Roast for another 10 – 15 minutes, or until the potatoes are crispy, golden brown, and tender. (If they aren’t quite there, flip the potatoes again and continue baking until done.)
- Garnish and Serve. Once the potatoes are done, take them out of the oven, and sprinkle them with chopped parsley and Parmesan. Cool for a few minutes before serving.
Is It Necessary to Boil Potatoes Before Roasting?
As you can see from this recipe, the answer is no, not at all! You can easily roast raw potatoes without boiling them first. If you’d like to par-boil, I suggest a 10-minute boil.
So there you have it, a simple and wholesome side dish that works with all kinds of main dishes. In addition to the basic recipe, here are some flavorful tweaks and tips:
- Spice Things Up: Shake your favorite spice blend all over these potatoes for a zesty spin on the basics. Smoked paprika, garlic powder, onion powder, and dried dill are just a few good options.
- Yogurt Topping: Mix together ⅔ cup plain yogurt, 1 tablespoon mayonnaise, and a teaspoon each of garlic powder and salt. This tangy sauce is great with roasted potatoes and lots of other dishes, too!
- Roasted Mixed Veggies: Swap half the potatoes with cut-up turnips, carrots, or radishes for additional flavor and texture.
To serve, just put these potatoes on a serving platter or in a large bowl and set them next to your favorite main course. Some of ours include:
- Lamb: For a special occasion, nothing beats Classic Rack of Lamb. Make this mouthwatering masterpiece for a holiday meal, and serve it up with plenty of roasted potatoes.
- Chicken: Almost any chicken recipe is better with a side of roasted potatoes, including Cheesy Spinach and Bacon Stuffed Chicken Breasts. Yum!
- Meatloaf: Make an old-school weeknight dinner that’ll stick to their ribs, with this Easy Meatloaf recipe.
How to Store and Reheat Leftovers
- If you have leftovers, store them in your fridge in an airtight container for up to four days.
- To reheat, spread the potatoes on a parchment-lined baking sheet and bake at 400°F for 10 to 20 minutes, or until hot all the way through. It’s helpful to stir or flip them once or twice while they bake.
Do Roasted Potatoes Freeze Well?
- Freezing roasted potatoes is a great way to save the leftovers for another time. The texture will not be quite the same, but they’ll still be perfectly safe to eat. Just cool the potatoes and place them in a freezer bag or airtight container, and for 3 to 4 months.
- Reheat directly from frozen.
Easy Oven Roasted Potatoes
For the Yogurt Sauce
- ⅔ cup plain yogurt
- 1 tablespoon mayonnaise
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- Preheat the oven to 425°F.
- Line a large baking sheet with parchment paper (or use a nonstick baking sheet).
- Rinse the potatoes under cold water, and dry with a kitchen towel. Then, cut the potatoes into halves or quarters, depending on the size of the potatoes.
- Place the cut potatoes in a large mixing bowl and toss them with melted butter, olive oil, chopped rosemary, salt, and pepper.
- Spread the seasoned potatoes evenly on the baking sheet, making sure that they are spaced out and not overlapping.
- Roast the potatoes for 15 minutes, and then take them out and flip them over.
- Roast for another 10 to 15 minutes, or until the potatoes are crispy, golden-brown, and tender. If necessary, turn the potatoes again and continue roasting until done.
- Remove the potatoes from the oven, and sprinkle with chopped parsley and Parmesan.
- Cool for a few minutes before serving with the yogurt sauce, if using.
For the Yogurt Sauce
- Combine all ingredients in a bowl and whisk until thoroughly combined.
- Keep refrigerated until ready to use.
- Cut the potatoes into halves or quarters, but most importantly, you want even, bite-sized pieces.
- Swap half the potatoes with carrots for a different flavor and texture.
- If you don’t like rosemary, you can use your favorite fresh (or dried) herbs.