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These perfect roasted potatoes cook in the oven until crispy and golden brown. You’ll love their creamy centers! This is an easy recipe that deserves a spot in your weeknight dinner rotation.

Update: This recipe was originally published in 2019 and has been republished with all new photos.

Name a more beloved side dish than potatoes. I don’t think you can. We eat a lot of potatoes in my home for this very reason. There are so many different ways to prepare them but roasting is far and away my favorite way.

These Easy Seasoned Oven Roasted Potatoes are truly the best roasted potatoes. We’re cooking them at a high temperature in the oven to achieve a crispy exterior and creamy interiors. A combination of olive oil (or avocado oil) and plenty of simple seasonings gives us the perfect texture and flavor.

Now about those seasonings. This roasted potatoes recipe includes my top spice recommendations but you can customize this based on your own preferences too. Feel free to add fresh herbs (fresh parsley would be a good option), grated parmesan cheese, or Italian seasoning.

Want to try another method for tasty potatoes? I can show you how to make them on the stovetop with my Skillet Breakfast Potatoes or Southwestern Skillet Potatoes. They’re yummy in the air fryer with my Easy Diced Air Fryer Potatoes recipe. Enjoy them as a hand-held side with my recipe for Roasted Potato Wedges. You’ll be a fan of all of these options.

Easy Oven Roasted Potatoes Ingredients

  • Potatoes: Yukon gold potatoes, russet potatoes, baby potatoes, fingerling potatoes, or red potatoes work well. Yukon golds are my personal favorite type of potato for this easy side dish. You can even use sweet potatoes for a different flavor.
  • Olive or avocado oil: For crispy roasted potatoes we want to really coat them in a little oil.
  • Simple seasonings: Dried parsley, chili powder, paprika, garlic powder, onion powder, and salt are all you need to add more flavor to this easy potatoes recipe.

How to Roast Potatoes

Cut potatoes and then add them to a bowl with your oil and seasonings. Stir or use your hands to fully coat the potato pieces.

Place potatoes on a large parchment paper lined baking sheet. Roast for 20 minutes at 425 degrees. Flip the potatoes. Roast again for another 5 to 10 minutes. So simple, right?

What kind of potatoes should you use?

Yukon gold potatoes, russet potatoes, baby potatoes, fingerling potatoes, or red potatoes work well. Yukon golds are my personal favorite kind of potato for this easy side dish. I find they have a natural buttery taste! You can even use sweet potatoes for a different flavor.

How large should you slice your potatoes?

Slicing your potatoes around 1/2 inch thick and 1 to 1 1/4 inches in diameter is perfect. If you cut them too small they’ll cook too quickly and you’ll end up with overcooked pieces.

Tips for Crispy Potatoes Every Time

Let me tell you the three most important tricks for the best results every single time.

  • We want to roast at a higher temperature.
  • Your potatoes must be spread in a single layer. If they’re piled on top of each other the ones on the top won’t get crispy. This makes it especially important to use a large enough pan to accommodate everything!
  • Really coat the outside of the potato pieces in seasoning. The best way to do this is to toss the sliced potatoes in a large bowl with oil and all the seasonings. Use your hands to fully coat your potatoes. After roasting you’ll end with up a nice crust that’s so dang good.

How to Store Leftovers

Want to enjoy these perfect roasted potatoes the next day or later in the week? Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet on the stovetop on low to medium-low heat until warmed through. You can also heat in the microwave.

How to Serve

This perfect side dish pairs so well with so many entrees. I like to plate with a protein and something green like my Garlic Green Beans or a simple side salad with Easy Homemade Italian Dressing.

4.60 from 10 votes

Easy Seasoned Roasted Potatoes

By Christina
These perfect roasted potatoes cook in the oven until crispy and golden brown. You'll love their creamy centers! This is an easy recipe that deserves a spot in your weeknight dinner rotation.
Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes
Servings: 4 people


  • 4 medium potatoes, about 5 cups after chopping
  • 2 tablespoons olive or avocado oil, if your potatoes are pretty large add an extra tbsp of oil
  • 1 teaspoon dried parsley, can substitute another dried herb like oregano
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
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  • Preheat oven to 425 degrees.
  • Slice your potatoes into chunks. I like to make them about 1/2 inch thick and 1 – 1 1/4 inches in diameter. This is quite a bit larger than I’d cut them for a hash. Place the sliced potatoes into a bowl and add all other ingredients. Stir to fully coat the potatoes.
  • Spread coated potatoes in a single layer on a parchment paper lined baking sheet. Place in the oven. Roast for 20 minutes. Remove from oven and flip potatoes. Place back in the oven and roast for 5 to 10 more minutes (10 minutes is perfect in my oven). 


Baking time varies based on how small you cut your potatoes.
I recommend adding the potatoes, olive oil, and seasonings in a large bowl. Use your hands to mix them all together to ensure your potatoes are fully coated. If you skip this step and just add the oil and seasoning to your potatoes after they’re already on the baking sheet you will not coat the potatoes as well. It really does make a difference!
Don’t dice your potatoes. If you cut them too small they’ll cook very fast and may burn. I recommend 1/2 inch thick and 1 to 1 /4 inches in diameter.


Calories: 168kcal, Carbohydrates: 22g, Protein: 4g, Fat: 7g, Saturated Fat: 1g, Sodium: 611mg, Potassium: 737mg, Fiber: 4g, Vitamin A: 485IU, Vitamin C: 19.4mg, Calcium: 51mg, Iron: 5.7mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipe Rating


  1. Sandra says:

    I have made these potatoes 3 times… the last time I used a mix of Yukon gold potatoes & sweet potatoes. It was so good! Awesome recipe!

  2. Kristi C says:

    Made these seasoned potatoes for the family the other day and everyone loved them. Easy, flavorful recipe!

  3. Casey Hahn says:

    Bright flavor, not too spicy. Kids loved it.

  4. Mary P. says:

    These were a big hit. I used both russet and sweet potatoes. I used Italian seasoning and some extra dried parsley. I did skip the Chili powder because I find it overpowering sometimes. I followed the bake time to the T. I soaked in ice water for a few hours. They were tasty and crisp!! YUM! Thank you..

  5. Mickel says:

    Where’s the recipe? What a waste of time for me and for the one who wrote this “recipe”.

    1. Christina says:

      Hello, Mickel. The recipe is in the recipe card above which is where it is found in all my recipes. Please consider when you leave unkind comments for people that they are read and received by actual people. I am not a robot. I’m a mom and someone who loves cooking and sharing recipes with people here in this space. Perhaps consider visiting another website instead. Thanks.

      1. mike says:

        Don’t take it personally Christina, I found it fabulous! My family as well, people get in a rush and when something doesn’t jump into their lap they tend to react irrationally. Almost like yelling at a television when your teams doing terrible. We could use a nice lesson in the golden rule these days, it seems as civility is on the decline! I love your recipes, have not found one I didn’t like yet! Keep up the fantastic work, and yes, it’s a lot of work!

        1. Christina says:

          Thanks for the kind comment, Mike, and I’m so glad you enjoy the recipes!

    2. Susan says:

      Wonderful recipe. Easy to follow  and put together! The recipe card was clearly visible on the website. I was able to find it and I have terrible eyesight. Whoever can’t find it must be legally blind. Super delicious and would make again. 10/10 stars! 

  6. Linda says:

    Tried this recipe today for the first time. A HUGE hit with my family! So simple and easy to prepare, I doubt I’ll ever cook a plain baked potato again. My kids said I should give 10 stars. I would if I could. Great recipe. Thanks!

    1. Christina says:

      I’m so glad! Thank you, Linda!

  7. Michele G says:

    Make these ALL the time. So easy to make and everyone loves them 

  8. Anais says:

    INCREDIBLE! I opted to make them on the stove in a cast iron instead, and my husband loved them! He asked me to make them again. These would definitely pair well in a burrito. The smokiness, and the overall flavor is delicious!

    1. Christina says:

      So happy to hear this! Thank you!