Roasted Potatoes

By Lidey Heuck

Updated May 28, 2024

Roasted Potatoes
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Total Time
About 45 minutes
Prep Time
5 minutes
Cook Time
About 40 minutes
Rating
5(1,223)
Comments
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These basic roasted potatoes are a versatile and easy side dish that can be made with just olive oil, salt and pepper, or dressed up with fresh herbs or garlic powder. This recipe aims for the sweet spot where creamy, tender interior meets golden, crispy exterior, but for extra-crispy potatoes, roast them for an extra 5 or 10 minutes. The longer the potatoes roast, the crispier they will be on the outside, though they will become slightly drier on the inside, so don’t overdo it. Baby yellow or red potatoes are called for here, but larger potatoes work, too; just chop them into 1-inch pieces before roasting. 

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Ingredients

Yield:4 servings
  • 1½pounds baby yellow or red potatoes, cut into 1-inch pieces
  • 2tablespoons olive oil
  • ½teaspoon kosher salt, plus more for serving (such as Diamond Crystal)
  • Black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

180 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 27 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 3 grams protein; 266 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 425 degrees.

  2. Step 2

    Place the potatoes on a sheet pan and drizzle with the olive oil. Add the salt, a few grinds (or shakes) of black pepper and additional seasonings, if desired (see Tip). Toss well.

  3. Step 3

    Roast for 30 to 40 minutes, tossing every 10 to 15 minutes, until the potatoes are golden brown and fork tender. Season with salt, pepper and additional seasonings, if desired (see Tip). Serve hot or warm.

Tip
  • Herbs and other seasonings can be added before or after roasting. Before roasting, toss potatoes with 1 teaspoon chopped fresh rosemary (or ½ teaspoon dried), 2 teaspoons fresh thyme leaves (or 1 teaspoon dried) and/or ½ teaspoon garlic powder with the black pepper in Step 2. After roasting, toss with 2 tablespoons chopped fresh parsley and/or 2 teaspoons grated garlic (from 2 small garlic cloves).

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Ratings

5 out of 5
1,223 user ratings
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Comments

redsox2004

Well, it may be just me but.... I have had no luck with the drizzle on sheet pan method... I place cut chunks of potato in a large stainless bowl, drizzle olive/avocado/canola oil on them along with salt, pepper, garlic powder and onion powder and then toss and swirl in the bowl until all chunks are coated evenly and then spread onto baking sheet... works every time for me!

LC

This may seem really basic, but the biggest tip is make sure your potatoes are absolutely dry before putting any oil or seasoning on them. I wash my potatoes early so they have time to completely dry before I roast them. This way they come out crispy on the outside and soft on the inside.

IleneJ

I tossed the potatoes in a bowl with olive oil, salt and pepper and used parchment paper on a sheet pan. Perfect.

Edmund Mander

Cooked as instructed, except that I added some duck fat too. Delicious. And I like that idea some people had of tossing everything in a bowl before transferring to the sheet.

Brian

I'd agree with some of the above comments......the sheet pan routine doesn't cut it. Cut the potatoes, place them in a bowl with olive oil, salt pepper, maybe some Old Bay, then toss them. Coats them much better than the sheet pan method. When tossed in the bowl, off they go to a sheet pan lined with parchment or non stick foil, then do your 30 - 40 min. To each his own, but this method is a piece of cake.

chrishpl

Used russets; parboiled them as per comments for 15 or so min. before putting into oven. Super tasty.

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