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bowl of roasted potatoes with herbs

Perfect Oven Roasted Potatoes

Oven roasted potatoes with garlic and herbs are easy to prepare and make for the perfect side dish to any meal.
Course side, Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 25 minutes
Servings 6
Calories 154kcal


  • 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


  • 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.


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.


Calories: 154kcal | Carbohydrates: 21g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 6mg | Potassium: 473mg | Fiber: 2g | Sugar: 1g | Vitamin A: 28IU | Vitamin C: 7mg | Calcium: 44mg | Iron: 2mg