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
Excellent recipe .
Used only extra virgin olive oil and salt . Served with spicy chicken drumsticks
Great recipe! I used both Rosemary and Thyme. I got a little over zealous on the lemon juice and lemon zest so I added a touch of hot honey to take a slight edge off the tartness.
Hi Neil, ooh yum! Hot honey would be great on these. So glad you enjoyed!
Wow!!! I just love this one!! I tried this and it is simply amazing. The dressing makes all the difference. Love it!!!!
Hi Caroline, so glad you loved the potatoes!
I made these potatoes tonight and they were so yum! I’m honestly not much of a cook so when it’s turns out tasty by my hand, its definitely an easy to follow and great recipe. 🙂 I realized while making the dressing that what I had on hand was not Dijon mustard but rather horseradish mustard and am happy to say that worked really well too!
I’m glad you enjoyed them!
Every recipe I have tried from Love and Lemons is spot on! Delicious and easy to prepare.
I’m so happy to hear that!
Are these the lil potatoes that are so popular or just small?
Excellent! The touch of lemon gives this recipe just the right balance of flavor.
So glad you loved it, Maria!
I often make sheet-pan potatoes with variations on the seasoning. This version knocks it out of the park – the dressing added after roasting is excellent! Thanks for the suggestion!
I’m so glad you loved them!
Just made these potatoes and husband says they’re awesome! Thanks for the quick and easy recipe.
I’m so glad you both loved them!
Happy to find this simple and quick recipe to make tonight! Thanks so much for sharing it.
I’m so glad you loved them!
Made this tonight and the lemon juice and zest brought pop to the potatoes! Culinary smart and tasty.
I’m so glad you loved them!
Delicious! I had to substitute Dijon mustard for spicy brown mustard (some horseradish in it mustard). I also had to substitute Lemon with Lime w/ a touch of white wine vinegar. Now, then I used some dried Thyme. It turned out so yummy! Next time, I will try the original – Thank you 🙂
Yum! Spicy mustard sounds so good here.
Wow – this was an amazing recipe. I added red onion and a few sweet peppers too. Really good flavor.
So glad you loved it, Meri!
This is a great recipe. Our whole family loves the dressing. We have made it several times now and have been using fresh rosemary but not thyme.
My family really enjoyed these potatoes!
Delicious. What a great idea the dressing. It was a success on a normal weekday after hard work on the land and the garden.
Thank you.
Totally excellent! Served with chicken fried steak, salad and rolls..
Yummy!! I didn’t have a lemon so I used the fake stuff it was still really good! I’ll be making this again!
Hi Debi, I’m so glad you loved them!
I made this for a luncheon in March of 2024 with a group of friends and everyone (including me) lost their minds over this. It instantly became a family favorite and I made it four times throughout the following month!
DELICIOUS recipe, and a total crowd pleaser. Highly recommend!
Hi Kathy, I’m so glad they were such a hit!
Great for the potatoes…
Thanks 🙂
Donna