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Home » Side Dish » Oven Roasted Potatoes

Published: Jan 7, 2021 · Modified: Mar 9, 2021 by Kathy · This post may contain affiliate links

Oven Roasted Potatoes

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Cubed potatoes on a plate sprinkled with fresh parsley.

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.

Crispy potato chunks topped with chopped parsley on a white plate.
Table of Contents
Why make these potatoes
Key ingredients
Steps to make
Tips
Serve with these delicious main dishes
More delicious potato recipes
More delicious side dishes
Oven Roasted Potatoes

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.

A bowl of different sized yukon potatoes.

Key ingredients

  • 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°
  • 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
Cut potatoes on a baking sheet with olive oil being drizzled over the potatoes.

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

  • Beer Basted Chicken
  • Grilled Flank Steak
  • Tequila Pork Chops
  • Lemon Chicken
A fork with two golden roasted potatoes with a plate of potatoes in the background.

More delicious potato recipes

  • Smashed Potatoes
  • Hasselback Potatoes
  • Twice Baked Potatoes
  • Grilled Baby Potatoes
  • Ham and Scalloped Potatoes
  • Potato Chips
  • Mashed Red Potatoes
  • Roasted Fingerling Potatoes
A white bowl filled with oven roasted yukon potatoes.

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

Check out all my side dish recipes.

More delicious side dishes

  • Sauteed Morel Mushrooms
  • What to Serve with BBQ Chicken
  • Roasted Whole Carrots
  • Roasted Fingerling Potatoes
Crispy potato chunks topped with chopped parsley on a white plate.

Oven Roasted Potatoes

Kathy
Crispy on the outside and soft and fluffy on the inside oven roasted potatoes
5 from 2 votes
Print Recipe Pin Recipe Save Saved!
Prep Time 5 mins
Cook Time 40 mins
Total Time 45 mins
Course Side Dish
Cuisine American
Servings 6 servings
Calories 158 kcal

Equipment

  • Cookie Sheet
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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)
    2 pounds Yukon Potatoes
  • Place on a baking sheet along with herbs and salt and pepper
    1 sprig Rosemary, 2 sprigs Thyme, ¼ teaspoon salt, ½ teaspoon pepper
  • Drizzle on olive oil and toss potatoes until fully covered with olive oil
    2 tablespoons 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

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
 

Nutrition

Calories: 158kcalCarbohydrates: 27gProtein: 3gFat: 5gSaturated Fat: 1gSodium: 106mgPotassium: 637mgFiber: 3gSugar: 1gVitamin A: 16IUVitamin C: 30mgCalcium: 18mgIron: 1mg
Keyword Oven Roasted Potatoes, Roasted Potatoes, Yukon Roasted Potatoes
Tried this Recipe? Tag me Today!Mention @BeyondTheChickenCoop or tag #beyondthechickencoop!
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Comments

  1. David @ Spiced says

    January 08, 2021 at 4:11 am

    5 stars
    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!

    Reply
    • Kathy says

      January 08, 2021 at 4:47 am

      You'll just have to remedy that craving by making a double batch!

      Reply

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I'm Kathy, a busy working mom who loves to cook from scratch, grow a garden, and raise farm animals. Take a look around and find all my recipes, gardening tips, and country living antics..

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