Crispy oven roasted potatoes are soft and creamy on the inside and perfectly crisp on the outside.
Easy enough to make for everyday and fancy enough to make for the holidays or company.
Why make these potatoes
Delicious doesn't have to be difficult and these oven roasted potatoes are a perfect example of easy, good food.
Crispy on the outside and fluffy on the inside, these make a perfect side dish at dinnertime or served with eggs for breakfast. You don't often find a food that's so versatile.
I like to make a double batch of these potatoes for dinnertime, simply so I have enough for leftovers in the morning. Made fresh or reheated as leftovers are equally delicious.
Key ingredients
A complete list of ingredients and measurements can be found below. Just scroll to the bottom!
- Potatoes - I used Yukon gold potatoes. You could also use red or russet potatoes.
- Fresh Herbs - Rosemary and thyme
Steps to make
- Preheat oven to 415 degrees
- Cut potatoes into even sized pieces and place on a baking sheet
- Add fresh herbs, salt and pepper and olive
- Place in oven for 40 minutes - flipping halfway through cooking time
Tips
- Leave the skin on or remove - either way is fine
- Use fresh herbs when available otherwise you can use use a sprinkling of dried herbs
- The smaller the cut of potatoes, the shorter the cooking time. Check potatoes at 30 minutes to see if they are done or if they need an additional 10 minutes in the oven.
- Store leftovers in an airtight container in the refrigerator. Reheat in the microwave or on the stovetop in a hot pan.
- Leftovers are delicious served for breakfast along with fried eggs
Serve with these delicious main dishes
More delicious potato recipes
- Smashed Potatoes
- Hasselback Potatoes
- Twice Baked Potatoes
- Grilled Baby Potatoes
- Ham and Scalloped Potatoes
- Potato Chips
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
More delicious side dishes
Oven Roasted Potatoes
Equipment
Ingredients
- 2 pounds Yukon Potatoes (or other potato)
- 1 sprig Rosemary
- 2 sprigs Thyme
- ½ teaspoon pepper
- ¼ teaspoon salt
- 2 tablespoons olive oil
Instructions
- Preheat oven to 415 degrees
- Peel and cut potatoes into chunks (1-2 inches)
- Place on a baking sheet along with herbs and salt and pepper
- Drizzle on olive oil and toss potatoes until fully covered with olive oil
- Bake in preheated 415 degree oven for 40 minutes. Turn potatoes halfway through cooking time.
- If using fresh herbs, remove sprigs before serving
Notes
- Leave the skin on or remove - either way is fine
- Use fresh herbs when available otherwise you can use use a sprinkling of dried herbs
- The smaller the cut of potatoes, the shorter the cooking time. Check potatoes at 30 minutes to see if they are done or if they need an additional 10 minutes in the oven.
- Store leftovers in an airtight container in the refrigerator. Reheat in the microwave or on the stovetop in a hot pan.
- Leftovers are delicious served for breakfast along with fried eggs
David @ Spiced says
A good batch of roasted potatoes is so versatile! I do love roasted potatoes, but I rarely think about making them - this post has me craving these potatoes like you wouldn't believe! They look amazing, Kathy!
Kathy says
You'll just have to remedy that craving by making a double batch!