Easy Oven Roasted Potatoes are crisp, comforting, and simple to prepare. Lightly seasoned with salt, pepper, and rosemary, these buttery potatoes make a satisfying side that appeals to picky eaters and food lovers alike.
Crispy Roasted Potatoes Are the Perfect Side!
When hunger strikes, a tray of hot, crispy roasted potatoes is one of the most reliable comfort foods. They’re mostly hands-off to make, but the result feels special: golden, crunchy exteriors with tender, fluffy centers. These rosemary-scented potatoes pair well with nearly any main dish and deliver a comforting serving of carbs after a busy day.
Ingredients
This recipe keeps the seasoning straightforward so the potatoes shine. You’ll need:
- Potatoes: Yukon Golds halved or quartered (red or white potatoes work too).
- Butter and olive oil: Melt the butter first. Regular olive oil is fine.
- Salt and pepper.
- Fresh rosemary: Or dried rosemary if that’s what you have.
- Optional toppings: Chopped parsley, grated Parmesan, and a yogurt-based dipping sauce.
How to Make Roasted Potatoes
The method is easy and forgiving, producing reliably crispy roasted potatoes.
- Preheat and prepare: Preheat the oven to 425°F. Line a large baking sheet with parchment paper or use a nonstick sheet.
- Wash and cut: Rinse the potatoes, dry them, then cut into even halves or quarters so they roast evenly.
- Season: Toss the potato pieces in a large bowl with melted butter, olive oil, chopped rosemary, salt, and pepper until evenly coated.
- Roast: Spread the potatoes in a single layer, leaving space between pieces. Roast 15 minutes, turn or shake the pan, then roast another 10–15 minutes until crisp and golden. If needed, flip again and continue until tender inside.
- Garnish and serve: Remove from the oven, sprinkle with chopped parsley and Parmesan, and let cool a few minutes before serving. Serve with yogurt sauce if desired.
Is It Necessary to Boil Potatoes Before Roasting?
No. You can roast raw potatoes directly with excellent results. If you prefer a shorter roasting time or a fluffier interior, par-boil for about 10 minutes before roasting.
Recipe Notes
Here are a few simple variations and tips to customize the dish:
- Spice it up: Add smoked paprika, garlic powder, or onion powder for extra flavor.
- Yogurt sauce: Combine 2/3 cup plain yogurt, 1 tablespoon mayonnaise, 1 teaspoon garlic powder, and 1 teaspoon salt for a tangy dip.
- Mix vegetables: Swap half the potatoes for carrots, turnips, or radishes to add color and texture.
- Herb swaps: If you’re not a fan of rosemary, try thyme, oregano, or parsley instead.
Serving Suggestions
These roasted potatoes complement a wide range of mains. Try them with:
- Lamb: Roasted potatoes pair beautifully with a special-occasion roast.
- Chicken: Any roasted or grilled chicken recipe works well alongside these potatoes.
- Meatloaf: Classic comfort-food pairings are a natural match for crispy roasted potatoes.
How to Store and Reheat Leftovers
- Store cooled leftovers in an airtight container in the refrigerator for up to four days.
- To reheat, spread potatoes on a parchment-lined baking sheet and bake at 400°F for 10–20 minutes until heated through, stirring once or twice for even crisping.
Do Roasted Potatoes Freeze Well?
- Yes—roasted potatoes freeze well for 3–4 months. Texture may change slightly, but they remain tasty. Cool completely, then freeze in airtight containers or bags.
- Reheat directly from frozen in a hot oven until warmed through and crisped on the outside.
Easy Oven Roasted Potatoes
Ingredients
- 2 pounds medium Yukon Gold potatoes, halved or quartered
- 5 tablespoons butter, melted
- 3 tablespoons olive oil
- 3 teaspoons salt
- 1 teaspoon pepper
- 1–2 tablespoons minced fresh rosemary (or 1 tsp dried)
For Garnish
- Fresh parsley
- Grated Parmesan cheese
- Yogurt sauce (optional)
For the Yogurt Sauce
- 2/3 cup plain yogurt
- 1 tablespoon mayonnaise
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
Instructions
- Preheat the oven to 425°F and line a large baking sheet with parchment paper.
- Rinse and dry the potatoes, then cut into even bite-sized pieces.
- Toss potatoes with melted butter, olive oil, rosemary, salt, and pepper in a large bowl.
- Spread in a single layer on the baking sheet without overlapping.
- Roast 15 minutes, turn the potatoes, then roast another 10–15 minutes until golden and tender. Turn again if needed.
- Remove from oven, sprinkle with parsley and Parmesan, and let cool a few minutes before serving. Serve with yogurt sauce if using.
Yogurt Sauce
- Whisk together yogurt, mayonnaise, garlic powder, and salt until smooth. Keep refrigerated until ready to use.
Notes
- Cut potatoes into even pieces for consistent cooking.
- Substitute half the potatoes with carrots for variety.
- Use any fresh or dried herbs you prefer in place of rosemary.
Nutrition
Carbohydrates: 42 g |
Protein: 6 g |
Fat: 29 g |
Sodium: 2493 mg
Nutritional info is an estimate and provided as a courtesy. Values may vary based on ingredients and preparation.
More Easy Side Dish Recipes
- Garlic Butter Roasted Asparagus
- Roasted Brussels Sprouts and Radishes
- Zucchini Tomato Gratin