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    Perfect Oven Roasted Potatoes

    Published February 19, 2020. This post may contain affiliate links. Please read my disclosure policy.

    Oven-roasted potatoes with garlic and herbs are easy to prepare and make for the perfect side dish to any meal.

    bowl of roasted potatoes with herbs

    Perfectly roasted and seasoned to perfection, these are hard not to by themselves they’re that delicious.  These are coveted every time I make them and serve them to my family and friends.  So yeah, you should make them too.

    They’re also incredibly versatile as you can add in your favorite herbs, compound butter or other ingredients such as caramelized onions.

    So many amazing side dishes to serve up and if you love this, then you have to check out Cauliflower au gratin or my polenta recipe.

    What’s the Best Potato to Use

    Any starch-based potato will work with this recipe and here are my recommendations:

    • Russets
    • Reds
    • Yukon Golds
    • Fingerlings

    Do You Need to Boil Them Before Roasting

    There is no need to boil them before roasting as this will prevent them from browning up on the outside skin.  Parboiling them will limit the much-needed hot oven heat cooking time to crisp them up to perfection.

    What’s the Best Temperature to Roast Them At

    There are a few different temperatures you can roast potatoes at, but the following will not only make sure they’re cooked throughout but they’ll also be browned on the outside.

    • 400° for 30 to 35 minutes
    • 425° for 25 to 30 minutes
    • 450° for 20 to 25 minutes

    How to Make Them Crispy

    There are 4 keys to successful crisp oven-roasted potatoes every single time.  Be sure to follow these foolproof procedures.

    Use Olive Oil – it has a low smoking point and will help brown up quicker at temperatures of 400° and hotter.

    Cook On Parchment Paper – this will help brown up and crisp up the side that is being cooked on the parchment to perfection.

    Oven Temperature – I like my oven to 450°.  It not only cooks them faster but activates the olive oil, even more, to ensure they have that crispy outer skin.

    Spread Them Out – make sure each potato cube is about a 1/2” from each other or else you will steam bake them as moisture leaves the potato.

    How to Make Oven Roasted Potatoes

    1. Cut the rinsed and scrubbed russet potatoes into rough 1” cubes.
    cubing russet potatoes on a cutting board
    1. Place them in a bowl with finely minced garlic, salt and pepper and olive oil.
    Adding garlic and olive oil to potatoes in a bowl
    1. Mix them together until they are completely coated.
    mixing potatoes with olive oil in a bowl
    1. Spread them out on a sheet tray lined with parchment paper and bake at 450° for 20 to 25 minutes.
    cubed potatoes spread out on a sheet tray
    1. Sprinkle them with fresh oregano.
    tossing potatoes in a bowl with fresh oregano
    1. Drizzle on red wine vinegar.
    adding red wine vinegar to roasted herb potatoes

    What to Serve Them With

    These will go excellent with any of these main dishes:

    What’s The Fastest Way To Cook Potatoes

    The absolute easiest way to cook a potato is by docking a russet potato with a fork and then cooking it on high in the microwave for 6-8 minutes or until tender.  With that being said, I do not recommend this cooking procedure.

    Make-Ahead and Storage

    How to Reheat: Place them on a sheet tray lined with parchment paper and bake in the oven at 350° for 5-7 minutes or until hot.

    Make-Ahead: These are meant to be eaten right away, but you can make them up to 1 hour before serving, just keep them warm in the oven at 200°.

    How to Store: Cover and keep in the refrigerator for up to 4 days.

    Chef Billy Parisi

    chef notes + tips

    • If you happen to have a lot of leftovers, they make fantastic hash browns or you could even put them in a corned beef hash.
    • How to Freeze: These actually freeze well so keep them covered in the freezer for up to 2 months.  Thaw for 1 day in the refrigerator for 1 day before reheating.
    • You can absolutely use an alternative oil to the one I chose, just be mindful of its smoking point.
    bowl with browned potatoes and herbs

    More Potato Recipes

    Be sure to follow me on FacebookYoutube, Instagram, and Pinterest and if you’ve had a chance to make this then definitely drop me a comment and a rating below.

    Let's Cook - Chef Billy Parisi

    Perfect Oven Roasted Potatoes

    5 from 1 vote
    Oven roasted potatoes with garlic and herbs are easy to prepare and make for the perfect side dish to any meal.
    Servings: 6
    Prep Time: 10 minutes
    Cook Time: 25 minutes
    Total Time: 25 minutes

    Ingredients 

    • 3 large russet potatoes cut into 1” cubes
    • 4 finely minced cloves of garlic
    • 3 tablespoons olive oil
    • 2 tablespoons chopped fresh oregano
    • 1 tablespoon red wine vinegar
    • Sea salt and pepper to taste

    Instructions

    • Preheat the oven to 450°.
    • Be sure to rinse and scrub your potatoes before cutting them into 1” cubes.
    • Add the potatoes to a large bowl along with the garlic, olive oil, salt, and pepper, and mix until thoroughly coated.
    • Spread out on a sheet tray lined with parchment paper and be sure not to crowd so that they can roast up and brown on all sides.
    • Cook in the oven at 450° for 20 to 25 minutes or until browned and tender.
    • Toss with oregano and vinegar and serve.

    Notes

    Chef NoteS:
    • How to Reheat: Place them on a sheet tray lined with parchment paper and bake in the oven at 350° for 5-7 minutes or until hot.
    • Make Ahead: These are meant to be eaten right away, but you can make them up to 1 hour before serving, just keep them warm in the oven at 200°.
    • How to Store: Cover and keep in the refrigerator for up to 4 days.
    • If you happen to have a lot leftover, they make fantastic hash browns or you could even put them in a corned beef hash.
    • How to Freeze: These actually freeze well so keep them covered in the freezer for up to 2 months. Thaw for 1 day in the refrigerator for 1 day before reheating.
    • You can absolutely use an alternative oil to the one I chose, just be mindful of its smoking point.

    Nutrition

    Calories: 154kcalCarbohydrates: 21gProtein: 3gFat: 7gSaturated Fat: 1gSodium: 6mgPotassium: 473mgFiber: 2gSugar: 1gVitamin A: 28IUVitamin C: 7mgCalcium: 44mgIron: 2mg
    Course: side, Side Dish
    Cuisine: American