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Crispy potato chunks topped with chopped parsley on a white plate.
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5 from 2 votes

Oven Roasted Potatoes

Crispy on the outside and soft and fluffy on the inside oven roasted potatoes
Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Course: Side Dish
Cuisine: American
Servings: 6 servings
Calories: 158kcal
Author: Kathy



  • 2 pounds Yukon Potatoes or other potato
  • 1 sprig Rosemary
  • 2 sprigs Thyme
  • ½ teaspoon pepper
  • ¼ teaspoon salt
  • 2 tablespoons olive oil


  • 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


  • 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


Calories: 158kcal | Carbohydrates: 27g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Sodium: 106mg | Potassium: 637mg | Fiber: 3g | Sugar: 1g | Vitamin A: 16IU | Vitamin C: 30mg | Calcium: 18mg | Iron: 1mg