My mom is a great, intuitive cook. So I know it pains her a little bit to have to call me for this recipe, which is barely even a recipe. But call she does, whenever she plans to make these. And every time I go over this with her on the phone she says, “Right, right, of course,” and then doesn’t bother to write it down because it’s so ridiculously simple.
The secrets: a generous but not ridiculous amount of oil; high heat; pretty liberal amount of salt; and non-stick cooking spray if you have it. Roasted potatoes go with just about anything, and couldn’t be easier to make.
Best Potatoes for Roasting
You can use whole waxy red or white or Yukon gold potatoes, and cut them into 1-inch chunks, or use baby potatoes, as I did here, and cut them in half.
I like to mix the potatoes with the oil and salt right on the baking sheet, sprayed first with nonstick spray, which saves washing a bowl. If you want, line a rimmed baking sheet with foil to help with that clean up, give it a spray of nonstick cooking spray, and dump the cut potatoes right onto the baking sheet.
Spread them out.
Drizzle them with olive oil.
Sprinkle them with salt, use your hands or a spoon to mix them up so that they are coated with the oil. Spread them out in a single layer on the baking sheet.
If you are roasting more potatoes than can be spread out in a single layer, then use two baking sheets, and rotate them halfway during cooking so that each tray has a chance to be on top, and – as things would go – on the bottom, so they brown up evenly. You may have to tack on a few extra minutes of cooking time if you are roasting two trays at one time.
You can also cut these like thick steak fries, and in that case, if you are entertaining or just feeling ambitious, they make a nice appetizer.
How to Make Perfect Roasted Potatoes: Roasted potatoes go with just about anything, and couldn’t be easier to make.Tweet This
Variations of Roasted Potatoes
Before they go into the oven, you can also sprinkle them with a ½ teaspoon of paprika and/or ground cumin.
Before they go into the oven, you can also sprinkle them with a ½ teaspoon of crushed dried or chopped fresh rosemary.
Garlicky Roasted Potatoes
About 20 minutes after the potatoes go into the oven, pull them out and toss them with 1 clove of minced garlic, then let them finish roasting.
Serve Roasted Potatoes with:
- Bourbon Brown Sugar Pork Loin
- Roasted Chicken Thighs
- Rib Eye Steaks with Thyme-Garlic Butter
- Baked Chicken Legs with Herbs and Lemon
- Dijon and Honey Crusted Pork Tenderloins
Other Potato Recipes:
- Air Fryer Baked Potatoes
- The Best Parmesan Roasted Potatoes
- Dutch Oven Idaho Potatoes
- French Potato Salad
How to Make Roasted Potatoes
- Preheat the oven to 425° F.
- Spray a rimmed baking sheet generously with nonstick cooking spray. Cut larger potatoes into 1 or 1 ½ inch chunks (bigger chunks=more creamy insides, smaller chunks=more crispy outsides), cut baby potatoes in half. Spread them out on the baking sheet drizzle the olive oil over, sprinkle the salt over, and toss with your hands to combine.
- Make sure they are in a single layer and roast for 30 to 45 minutes or so, tossing them once towards the end of cooking, and spreading them out again. If they are sticking to the baking sheet, just leave them be! After a little more time in the oven, they will crisp up on the bottom, and be easier to flip.
- Add a sprinkle of additional salt if needed, and serve, but warn people that they are HOT.
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