These roasted potatoes are everything you want in a side dish. With crispy outsides and perfectly tender insides, these flavorful potatoes will quickly become your favorite. They’re naturally gluten-free and vegan, too. Since these potatoes are tossed and seasoned directly in the pan, you also won’t have a large bowl to clean later!
Ingredients You’ll Need
Whether you have red potatoes, fingerlings, or Yukon gold potatoes on hand, practically any type of potato will work for this recipe. (Russet potatoes will need to be peeled for the best texture, though.) A simple combination of dried thyme, garlic powder, salt, and black pepper will make your potatoes taste amazing and evenly seasoned. You can swap the dried thyme for rosemary, if you prefer, or use fresh herbs if you have them on hand. (Double or triple the amount when using fresh, since the flavor won’t be as concentrated.) As written, this side dish pairs perfectly with baked chicken, meatloaf, steak, pork chops, burgers, and more! If you want more of an Italian flavor, try using oregano or basil, instead.
How to Roast Potatoes in the Oven
Scrub the potatoes under running water to remove any dirt, then dry them well. Cut them into roughly 1-inch chunks. If you prefer larger chunks, that’s fine, too! The most important thing is that the potato pieces are roughly the same size so they will cook evenly. Transfer the potatoes to a large baking sheet. (I use a half-sheet size.) Drizzle them with the extra virgin olive oil, then sprinkle on the garlic powder, dried thyme, salt, and black pepper. Use your hands or a spatula to toss the potatoes until they are evenly coated in the oil and seasonings. Then spread them out into a single layer with the cut-side of the potato touching the pan. It’s best if none of the potatoes are touching each other for the crispiest results. Place the pan on a middle shelf in the oven to bake for 20 minutes at 425ºF. When the timer goes off, use a sturdy spatula to flip the potatoes over so they can brown evenly. Return the pan to the oven to cook for 10 more minutes. Once the potatoes are fork-tender, you’ll know they are done! Add any garnish you like, such as freshly chopped parsley or grated Parmesan cheese. Then serve them warm right away. Roasted potatoes will soften as they cool, so these are best directly from the oven. Store any leftovers in an airtight container in the refrigerator for up to a week. Looking for something to serve these with? Try Air Fryer Salmon, Healthy Burgers, or Vegetarian Meatloaf for a delicious main course. If you try this oven roasted potatoes recipe, please leave a comment and star rating below letting me know how you like them!
