These oven roasted potatoes are a delicious, easy side dish for any meal! They're crispy on the outside, creamy inside, and super flavorful, seasoned with lemon, garlic, and herbs.
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These oven roasted potatoes are a delicious, easy side dish.
They’re simple enough to make on weeknights and flavorful enough to add to a holiday dinner. No matter when you serve them, they’ll be a hit. Here’s why:
- Crispy outsides. The potato skins puff and crisp up in the oven.
- Creamy middles. The crispy skins give way to creamy centers, so each bite of these roasted potatoes has an amazing mix of textures.
- A zesty dressing. While they’re still warm, I toss the potatoes with a zingy vinaigrette made with lemon, olive oil, garlic, and fresh herbs like rosemary or thyme. It fills the potatoes with bold flavor.
I don’t consider myself much of a potato person, but even I can’t help eating these roasted potatoes straight off the sheet pan. Trust me, you’ll love them too!
What Type of Potatoes to Use
I like to use a mix of red potatoes and small Yukon Gold potatoes in this roasted potato recipe. Both varieties have an earthy flavor and creamy interior, which I love. Fingerling potatoes, German butterballs, and other yellow potatoes are good options too.
You can also use russet potatoes in this recipe, though because they have a higher starch content, the results will be slightly different. They get super crispy on the outside, with a fluffy (not creamy) texture in the middle, similar to French fries.
How to Roast Potatoes
The first step in this roasted potatoes recipe is chopping the potatoes. Wash and dry them well, then cut them into consistent 1-inch pieces so that they cook evenly. If your potatoes vary widely in size, you may not chop all of them the same way. For example, you may halve smaller potatoes and quarter larger ones.
No need to peel the potatoes. The potato skins help the outsides of the potatoes crisp up in the oven!
Next, season the potatoes. Place them on a baking sheet lined with parchment paper, and toss them with olive oil, salt, and pepper.
Arrange them in a single layer, leaving a little space between potatoes. Flip them so that they’re cut side down.
Roast the potatoes in the oven at 425°F until they’re tender and golden brown around the edges.
How Long to Roast Potatoes
I like to roast my potatoes at 425°F. At this high temperature, they crisp up nicely on the outside while becoming tender in the middle.
I find that potatoes cut into 1-inch pieces take 20 minutes to 30 minutes at 425°F.
The exact timing may vary depending on the size, type, and freshness of the potatoes you’re using. They’re ready when they’re fork-tender in the middle and browned around the edges.
Let them cool slightly, and then, while they’re still warm, toss them with the dressing. Season to taste, garnish with chopped parsley, and serve!
Oven Roasted Potatoes Tips
- Don’t crowd the potatoes on the baking sheet. For the best results, spread the potatoes in a single layer with a little space around each one. That way, they’ll roast instead of steaming in the oven. If they’re too crowded, they won’t get browned and crisp.
- Place them cut side down. The cut sides will brown beautifully while the skins get puffed and crisp. I don’t stir or toss the potatoes at all during the cooking process. I find that the browning is best when the cut sides make sustained contact with the hot pan.
- Season them twice. I season the potatoes with olive oil, salt, and pepper before roasting, but I don’t add the lemon, garlic, and herb dressing until after they come out of the oven. I break this into two steps because we’re cooking the potatoes at high heat. The garlic and herbs would burn in the hot oven. For the best flavor, add these fresh seasonings at the end of the cooking process.
- Other spices are fair game. I love the dressing in this recipe, but it’s not your only seasoning option. Simply toss the potatoes with garlic, herbs, and a little extra olive oil after roasting, or add more dried spices before cooking them. Garlic powder, smoked paprika, Italian seasoning, and more are fantastic on oven roasted potatoes.
What to Serve with Roasted Potatoes
These crispy roasted potatoes are a delicious, easy side dish for any dinner!
Pair them with your favorite protein and a green salad for a simple weeknight meal. Or serve them for a holiday dinner alongside classics like stuffing and green bean casserole.
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 3 days.
You can easily reheat them in the microwave, though heads up that they’ll lose their crisp texture. To keep them crispy, reheat them in a single layer in the oven or air fryer at 325°F.
More Favorite Potato Recipes
If you love these easy oven roasted potatoes, try one of these delicious potato recipes next:
- Perfect Baked Potato
- Best Mashed Potatoes
- Scalloped Potatoes
- Hasselback Potatoes
- Roasted Sweet Potatoes
Craving more roasted vegetables? Try my roasted broccoli, roasted Brussels sprouts, or roasted carrots!
Oven Roasted Potatoes
Ingredients
- 2 pounds small potatoes, halved or quartered (I like a mix of baby red potatoes and Yukon Golds)*
- Extra-virgin olive oil, for drizzling
- Sea salt and freshly ground black pepper
- Finely chopped fresh parsley, for garnish
Dressing
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 2 garlic cloves, minced
- 1 tablespoon minced fresh rosemary, or thyme
- ¼ teaspoon red pepper flakes
- ¼ teaspoon sea salt
- Freshly ground black pepper
Instructions
- Preheat the oven to 425°F and line a large baking sheet with parchment paper.
- Toss the potatoes with olive oil, salt, and pepper, and spread evenly on the baking sheet, placing them cut side down. Roast 20 to 30 minutes, or until tender and golden brown around the edges. The timing will depend on the size and freshness of your potatoes.
- Make the dressing: In a small bowl, whisk together the olive oil, lemon zest, lemon juice, mustard, garlic, rosemary, red pepper flakes, salt, and pepper.
- Drizzle the dressing onto the cooked potatoes and gently toss. You may not need all the dressing. Season to taste with more salt and pepper. Sprinkle with parsley and serve.
Notes
LOVED IT SO GOOD
Really great sauce!’ I did cut the oil down bit but everything was delicious! Thank you. I had to sub less dried herbs but it still came out great!
I’m glad you loved them!
Absolutely delicious! Love the sauce added while the crispy potatoes are still warm. Another go-to recipe by Love & Lemons.
I’m so glad you loved the potatoes, Jeannine!
Incredibly delicious!!!
My husband and I agree these are the best potatoes we’ve ever had! So glad we have leftovers for tomorrow! Thank you for this amazing recipe!
I’m so happy to hear!
I have always roasted my potatoes with salt, pepper and herbs. But came across this recipe with a dressing and decided to give it a try. It did not disappoint! My kids absolutely loved them! This will be my forever way of doing my potatoes. Thank you for the recipe.
Hi John, so great to hear! I’m so glad the potatoes were a hit.
Made this for my family and everyone loved it. We were disappointed there weren’t leftovers lol. Adding the sauce the recipe gives from scratch, made all the difference.
I added a tablespoon more of the lemon juice because I just love lemon but it was a really Tasty Bite and addition to our meal
Ha, I’m glad you loved them!
forgot to add the stars 🙂
Easy and absolutely delicious!!
Potatoes came out great with soft centers !
Didn’t make the dressing but will do next time
The dressing was delicious. I drizzled some on my veggies as well as the potatoes, YUM!
I’m so glad you loved it!
I didn’t like them, I guess it was the lemon
I have absolutely loved ALL your recipes and this one is no exception. Thank you for sharing all your wonderful recipes!
OMG! The dressing is EVERYTHING! We loved this scrumptious recipe. Thank you!
Thank you for the tip about what type of potatos are best to use. That’s very useful info
Delicious and so easy!!! The dressing would be amazing on roasted carrots too I think.
Of course it will. It’ll be good on most vegetables!
This is fabulous. I added carrots, potatoes, edamame and scallions for a roasted vegetable side dish.
Love the dressing addition!!
So glad you enjoyed it, Eleanor!
One of my favorite recipes for roasting potatoes. The sauce is what gives this a good start. I’ve even used the leftover sauce as a dressing for greens .
So glad you love the recipe, Laura!
Potatoes perfect up u til adding dressing. I used all fressh ingredients ( squeezed lemon juice and zested lemon myself). If i were to do this again I’d omit the zest and half the rosemary. Way too strong.